Mexican Chicken in Peanut Sauce

Prep Time: 15 min
Cook Time: 55 min
Total Time: 1 hr 10 min
Servings: 6
  • 1/2 cup unbleached all-purpose flour (or 1/4 cup oat bran and 1/4 cup all-purpose flour)
  • 1 1/2 lb boneless chicken breasts, skinned and cut in half (or turkey breast)
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 2 sweet bell peppers, diced
  • 1 large onion, diced
  • 2 cups low-salt chicken broth
  • 1/4 cup dry-roasted unsalted peanuts
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 clove garlic, crushed
  • 1/4 cup cornstarch
  • 1/4 tsp freshly ground pepper
      • Place flour in plastic or paper bag; shake one piece of chicken at a time to coat. Heat 1/4 cup olive oil in heavy skillet set over medium heat; sauté chicken, turning once, for 10 minutes or until lightly browned on both sides. Set chicken aside.
      • Add remaining oil to skillet; sauté peppers and onion until tender. Add chicken broth, peanuts, oregano, chili powder, cloves, cinnamon and garlic to skillet; bring to simmer. Remove 1/2 cup sauce and blend with cornstarch; stir into skillet and simmer until thickened.
      • Return chicken to skillet; cover and simmer over low heat for 45 minutes or until chicken is tender. Season with pepper to taste.

       

      Recipe provided by The Low Cholesterol Olive Oil Cookbook.

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    Categories

    Dinner

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Extra Virgin

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