Pollo en Salsa de Cacahuate y Chile Pasilla

Ingredients (Serves 4–6)

For the Chicken:

• 6 bone-in chicken thighs (or drumsticks)

• 2 tbsp avocado oil (or lard for authenticity)

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the Sauce:

• 4 dried pasilla chiles (stems and seeds removed)

• 2 dried guajillo chiles (optional, for brightness)

• 1 medium white onion, sliced

• 3 cloves garlic, unpeeled

• 1 large tomato, roasted or charred

• ½ cup roasted unsalted peanuts

• 1 tsp sesame seeds (plus extra for garnish)

• 1 small corn tortilla (torn, lightly toasted until golden)

• 2 cups chicken broth (or more as needed)

• 1 tsp Mexican oregano

• 1 tsp ground cumin

• 1 tsp piloncillo (or brown sugar)

• Sea salt, to taste

For Garnish & Serving:

• Fresh cilantro leaves

• Sliced radishes

• Warm corn tortillas or Mexican rice

Directions

1. Prepare the Chiles:

   • Heat the Nutri-Stahl Large Skillet over medium heat. Lightly toast the pasilla and guajillo chiles until fragrant (do not burn). Remove and soak them in warm water for 10–15 minutes.

2. Char the Aromatics:

   • In the same skillet, char the onion slices, garlic (in skin), and tomato until softened and blistered. Peel the garlic once cooled.

3. Blend the Sauce:

   • In a blender, combine the soaked chiles, onion, garlic, tomato, peanuts, sesame seeds, tortilla, oregano, cumin, and 1 cup chicken broth. Blend until smooth and velvety. Add more broth if needed.

4. Cook the Chicken:

   • Heat oil in the skillet and season chicken with salt and pepper. Brown on both sides until golden. Remove and set aside.

5. Simmer in Sauce:

   • Pour the sauce into the skillet, stir in the piloncillo, and bring to a simmer. Return chicken to the pan, cover, and cook on low for 30–40 minutes until chicken is tender and sauce thickens.

6. Final Touches:

   • Adjust seasoning with salt. Garnish with sesame seeds, cilantro, and sliced radishes.