📝 About This Recipe
Deeply rooted in the Afro-Peruvian culinary traditions of the coast, Pollo en Salsa de Maní is a comforting masterpiece that balances earthy richness with a subtle heat. This dish features succulent chicken pieces simmered in a creamy, golden sauce made from freshly toasted peanuts and the iconic Aji Amarillo chili. It is a soul-warming celebration of Peru’s diverse pantry, offering a unique texture and a complex flavor profile that is both savory and slightly nutty.
🥗 Ingredients
Main Ingredients
- 3 pounds Chicken (bone-in, skin-on pieces like thighs and drumsticks)
- 3 tablespoons Vegetable Oil (for searing)
- to taste Salt and Black Pepper
The Flavor Base (Sofrito)
- 1 large Red Onion (very finely diced)
- 1.5 tablespoons Garlic Paste (freshly mashed)
- 3 tablespoons Ají Amarillo Paste (Peruvian yellow chili paste)
- 1 tablespoon Ají Panca Paste (for a smoky depth)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano (rubbed between palms)
The Peanut Sauce and Liquid
- 1 cup Roasted Peanuts (unsalted, toasted until golden)
- 2.5 cups Chicken Stock (low sodium)
- 1/2 cup Evaporated Milk (for a silky finish)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Roasted Peanuts (roughly chopped for crunch)
👨🍳 Instructions
-
1
Season the chicken pieces generously with salt and black pepper on all sides.
-
2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches until the skin is crispy and golden brown, about 5-6 minutes per side. Remove chicken and set aside on a plate.
-
3
While the chicken sears, place the 1 cup of toasted peanuts in a blender with 1/2 cup of the chicken stock. Blend until completely smooth and creamy. Set aside.
-
4
In the same pot used for the chicken, reduce heat to medium. Add the finely diced red onion to the remaining fat. Sauté for 5-7 minutes until translucent and soft.
-
5
Add the garlic paste, ají amarillo paste, and ají panca paste. Cook the 'aderezo' (base) for another 5 minutes, stirring constantly, until the oil starts to separate from the paste and it turns a deep orange hue.
-
6
Stir in the cumin and dried oregano, allowing the spices to toast for 30 seconds until fragrant.
-
7
Pour in the blended peanut mixture and the remaining chicken stock. Stir well to scrape up any browned bits (fond) from the bottom of the pot.
-
8
Return the chicken pieces and any accumulated juices to the pot. The liquid should partially submerge the chicken.
-
9
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F).
-
10
Remove the lid and stir in the evaporated milk. This adds a classic Peruvian creaminess. Let it simmer uncovered for another 5 minutes to thicken the sauce to a coating consistency.
-
11
Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
-
12
Serve hot, garnished with fresh cilantro and a sprinkle of chopped roasted peanuts for added texture.
💡 Chef's Tips
For the best flavor, toast raw peanuts in a dry pan yourself until they are deeply golden and aromatic before blending. If the sauce becomes too thick while simmering, simply add a splash more chicken stock or water to reach your desired consistency. Do not skip the long sauté time for the onions and chili pastes; this 'aderezo' is the secret to authentic Peruvian depth of flavor. You can use boneless thighs for a quicker cooking time, but bone-in chicken provides a much richer sauce. If you cannot find Ají Panca, you can substitute with a teaspoon of smoked paprika for a similar earthy undertone.
🍽️ Serving Suggestions
Serve alongside fluffy white rice to soak up every drop of the delicious peanut sauce. Include boiled yellow potatoes or slices of boiled yucca (cassava) on the side for a traditional pairing. A fresh Salsa Criolla (marinated red onions with lime and cilantro) provides a perfect acidic contrast to the rich sauce. Pair with a glass of chilled Chicha Morada (Peruvian purple corn drink) or a crisp Sauvignon Blanc. For a complete meal, start with a light green salad tossed in a lime vinaigrette.