Mexican Chicken in Peanut Sauce
- 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.
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic
Product: Extra Virgin