Pollo Encacahuatado with Cilantro Rice

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) creamy peanut butter 1 cup (240ml) creamy peanut butter
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• For the Cilantro Rice: For the Cilantro Rice:
• 2 cups (470ml) long-grain rice 2 cups (470ml) long-grain rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/2 cup (120ml) fresh cilantro, chopped 1/2 cup (120ml) fresh cilantro, chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes and jalapeno peppers to the skillet, and cook for a few minutes until the tomatoes soften.
3. 3.
   Stir in the ground cumin and dried oregano, and cook for another minute to release their flavors.
4. 4.
   Add the chicken broth and peanut butter to the skillet, and whisk until the peanut butter is fully incorporated into the sauce.
5. 5.
   Season the chicken breasts with salt and pepper, and place them in the skillet. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken from the skillet and set aside. Stir in the heavy cream into the sauce, and let it simmer for a few more minutes until it thickens slightly.
7. 7.
   While the sauce is simmering, prepare the cilantro rice. In a separate pot, bring the water to a boil. Add the rice and cook according to the package instructions.
8. 8.
   Once the rice is cooked, remove it from the heat and stir in the chopped cilantro, lime juice, and salt.
9. 9.
   Serve the Pollo Encacahuatado over the cilantro rice, and garnish with additional cilantro leaves if desired.

Treat your ingredients with care...

• Chicken breasts — To ensure the chicken remains juicy, avoid overcooking. Remove from heat as soon as it reaches an internal temperature of 165°F (74°C).
• Creamy peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier and more authentic taste.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or grit.

Tips & Tricks

• For a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the skillet and simmer until it thickens.
• If you prefer a smoother sauce, you can blend the sauce in a blender or use an immersion blender before adding the chicken.
• To add a touch of freshness, squeeze some lime juice over the Pollo Encacahuatado before serving.
• If you want to make the dish spicier, you can add a few dashes of hot sauce or sprinkle some crushed red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pollo Encacahuatado with a side of warm tortillas or crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables make excellent accompaniments to balance the richness of the dish.

Presentation advice

Garnish the Pollo Encacahuatado with a sprinkle of chopped cilantro and a drizzle of cream for an elegant touch. Serve it on a vibrant plate to showcase the vibrant colors of the dish.