Stuffed peanut chili

Name: Stuffed peanut chili
Prep time: 55 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons Nutrioli® Vegetable Oil; 1/4 onions; 2 cloves garlic; 1 cup peanuts; 4 guajillo chiles, seedless and veinless; 1/4 cups árbol chile; 1/4 cups chicken broth; 1 teaspoon black peppercorn; 1 teaspoon cumin; 1/4 cinnamon sticks; 1/2 cups Tomato Sauce for Seasoning EMBASA®; 1/2 cups chicken broth; salt; 2 cups chicken breast, cooked and shredded; 4 Poblano chiles, roasted and peeled; 3 egg whites, for the batter; 3 egg yolks, for the batter; 1/2 cups flour, for the batter; vegetable oil, for deep frying; cilantro leaves, for decoration; white rice, for serving

EMBASA

The peanut sauce is one of the most popular dishes in Mexican cuisine, as its flavor is unmatched. We love the flavor so much that we decided to give this recipe a twist and created a stuffed peanut chili. Try it now!

Did you know? The peanut sauce is a recipe very similar to mole or pipián, as the sauce is prepared with a variety of chiles, spices, tomatoes, garlic, onion, and broth. Then, the pork or chicken is coated with the peanut sauce.

See more easy recipes

Reviewed by Editorial Team of Kiwilimón

Published: 03-09-2024

Preparation

30 mins

25 mins

Low

Heat the oil in a skillet over medium heat and fry the onion, garlic, and peanut for 5 minutes. Then add the guajillo chili and árbol chili and fry for 2 more minutes. When the ingredients are slightly golden, pour in the broth and let cook for 5 more minutes. Blend the onion, garlic, peanut, guajillo chili, árbol chili, black pepper, cumin, cinnamon, EMBASA® Tomato Sauce for Dressing, chicken broth, and salt until you obtain a smooth sauce. Pour into the pot and cook over medium heat for 5 more minutes. Set aside. Stuff the chiles with the cooked chicken, close with a toothpick, and set aside. For the batter: whisk the egg whites with a hand mixer for 2 minutes or until they double in size, then add the yolks and beat with the mixer. Fold in the flour gently and coat the chiles. Fry the battered chiles in a pot with oil over medium heat, remove, and place on a plate with paper towels. Set aside. Serve some peanut sauce on a plate and place the chili on top. Drizzle with a little more sauce, garnish with cilantro leaves, and serve with rice.

Nutritional information

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

Energy

kcal

Carbohydrate, by difference

Protein

Total lipid (fat)

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100

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Stuffed peanut chili

Ingredients

Preparation

Nutritional information

Presentation

Tips

Stuffed peanut chili

Ingredients

Preparation

Nutritional information

Presentation

Tips

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