Chicken Breast with Peanuts and Almonds

Delicious chicken breasts in a thick sauce of peanuts, almonds with tomato, and a hint of cinnamon. A perfect main dish for any occasion. Easy, practical, and delicious.
Ingredients
6
Servings
  • 3 chickens, halved
  • 1/2 onions 1/2 onions
  • 1 leaf bay
  •   salt salt
  • 1/2 bolillo rolls
  • 3/4 cups cow's milk 3/4 cups cow's milk
  • 1 tomato, large 1 tomato, large
  • 4 tablespoons vegetable oil 4 tablespoons vegetable oil
  • 1/2 cups peanuts
  • 1/4 cups almonds 1/4 cups almonds
  • 2 onions, coarsely chopped 2 onions, coarsely chopped
  • 1 clove garlic, sliced 1 clove garlic, sliced
  • 1 liter chicken broth 1 liter chicken broth
  • 3 black pepper
  • 1 cinnamon stick
Preparation
20 mins
20 mins
Low
  • Cook the chicken breasts with 1/2 onion, salt, and 1 bay leaf in a pot of boiling water until tender; about 15 minutes.
  • Soak the bread roll in the milk. Roast the tomato on a griddle until its skin is charred. Peel and set aside.
  • Heat 2 tablespoons of oil in a large skillet over medium heat; fry the peanuts and almonds until golden, being careful not to burn them. Remove from the skillet and set aside.
  • Heat 1 tablespoon of oil in the same skillet, add the chopped onion and garlic. Sauté until they are translucent. Set aside.
  • Heat 1 tablespoon of oil in a saucepan over medium heat.
  • Blend the bread roll with the milk, tomato, peanuts, almonds, onion, garlic, peppers, cinnamon, and 2 cups of chicken broth until well blended.
  • Pour into the saucepan with the hot oil and fry for a few minutes until it starts to boil. Add 1 cup of chicken broth or the necessary amount to achieve the consistency of a mole.
  • When the sauce boils again, add the cooked chicken and reduce the heat to medium-low. Let everything simmer gently for 10 minutes to allow the flavors to meld. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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