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.
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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