Encacahuatado, Chicken with Mexican Peanut Chocolate Sauce Yield: 6 servings   Ingredients 1 can chipotle peppers (available at supermarkets; chipotle paste may be used instead) 4 oz (120 g) peeled unsalted peanuts 2 oz (60 g) toasted sesame seed 2 oz (60 g) toasted peeled almonds 2 oz (60 g) pecans 2 oz (60 g) raisins 4 slices of dried bread and fried until golden 1 oz (30 g) semisweet chocolate 3 roasted cloves of garlic 2 cinnamon twigs (4 inches / 10 cm tall) 1 tablespoon star anise 1 tablespoon ground pepper 1 tortilla sliced and fried 1 chopped onion Chicken broth Salt to taste A pinch of sugar, if necessary Cooking oil Cooked chicken legs, breasts and thighs

Method

1. In a large saucepan heat oil and fry nuts, almonds, peanuts, garlic, and onions slightly and set apart until cold. Onions should become transparent.
2. Blend to a smooth paste in a blender when cold.
3. Add to blender chipotle peppers, sesame seeds, raisins, fried bread, tortilla, cinnamon, pepper, anise, and blend; add chicken broth to obtain a smooth, thick sauce.
4. Heat the sauce in a saucepan while stirring with a wooden spoon, if necessary add more chicken broth.
5. Add chicken to boiling sauce, lower heat to a minimum and cook for at least 7 minutes. Add salt and if necessary a pinch of sugar. (This should preferably be prepared one day in advance).
6. Add chocolate, mix well when melted.

Variations

1. If you are not able to obtain chipotle peppers (which are smoked jalapenos) you may use jalapeno peppers OR morita (smaller) OR mora OR ancho (larger and milder). However, to obtain the smoked flavor we recommend that chipotle peppers are used if possible (Robin Quarrier, Tucson AZ, USA).