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Peanut Chicken (Pollo al Maní)
A classic Peruvian peanut chicken stew: bone-in chicken braised in a rich sauce of toasted peanut purée, ají panca, ají amarillo, onion and garlic. Served with golden fried potatoes and salsa criolla.
Ingredients
- 1 whole whole chicken, cut into 8 (brined, marinated in vinegar + wine)
- 200 g roasted peanuts (blended with stock into paste)
- 2 medium white onion (brunoise)
- 6 cloves garlic (minced)
- 3 tbsp ají panca paste
- 1 tbsp ají amarillo paste
- 500 ml chicken stock
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 4 medium yellow potatoes (boiled then pan-fried)
Steps
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1Brine chicken 20 min at 10%. Marinate in vinegar + white wine, ideally 8-12 hours.
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2Sear chicken skin-side down in hot oil until deeply golden. Remove.
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3Deglaze with stock. Sauté onion until soft, add garlic. Add ají panca + ají amarillo pastes. Cook aderezo 15-25 min until fat separates.
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4Toast peanuts, blend with warm stock into smooth paste. Add to aderezo with remaining stock.
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5Return chicken. Cook uncovered on low 15-20 min, basting regularly. Fold in chopped toasted peanuts for texture.
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6Serve with fried yellow potatoes, salsa criolla (onion, rocoto, cilantro, lime), and fresh oregano.
Nutrition (per serving)
620
Calories
48g
Protein
28g
Carbs
36g
Fat
Cultural Context
Peanuts have been part of Peruvian culinary culture for over 3,000 years, with representations found in the necklaces of the Lord of Sipán. Known in Quechua as 'inchic'.