Chicken in Peanut Sauce

Hello everyone!  I am “up” in NYC this weekend with Dave and some of our friends that we met on our trip to Israel!  I am busy taking lots of pictures of all of the fabulous food we’ll be eating and cocktails we’ll be drinking.  Can’t wait to tell you all about it 🙂  But for now, check out this Mexican recipe I cooked up this week for dinner.  Enjoy and have a WONDERFUL weekend everyone!

It wasn’t until I started blogging that I realized “easy” recipes are my thing.  Well apparently they are.  I’m okay with that.  After a long day of work, and then the gym… what’s the point of coming home to stand in the kitchen for hours?  Of course there is no point, if you can make awesome food simple.  Like i do!

I tried this recipe from the Food Network Show:  Mexican Made Easy.  It really does a good job explaining what type of recipe it is!  Here you go:

Chicken in Peanut Sauce

Recipe modified from:  Mexican Made Easy

Makes:  6-8 Servings


2-3 large Tomatoes

1 cup Unsalted Peanuts

2-3 Tablespoons Peanut Butter

2 Tablespoons Adobo Sauce from Canned Chipotles

1 Chipotle from above (optional!)

4 Chicken Breasts

Salt & Pepper

Sesame Seeds


Warm Corn Tortillas


1.  Bring a pot of salted water to a boil.  Core the tomatoes and cook in the boiling water for 3 minutes.  Let cool and peel skin off.

2.  Boil the chicken breasts, and then shred using 2 forks.

3.  Add tomatoes, peanuts, peanut butter, and adobo sauce into a food processor or blender.  Process until smooth.

4.  Season with salt and pepper to taste.

5.  Add sauce to the chicken in a skillet.  Stir for 3 minutes over medium heat until thoroughly heated.

6.  Transfer to a platter and serve with warm corn tortillas.  Sprinkle with sesame seeds and fresh cilantro.

I cored my own tomatoes! You might not realize how big of a deal this is… but I was pretty much AFRAID of tomatoes for the past 25 years. Not anymore. Check em out!

Cored… and now cooked and peeled.

I had to document my new talent with tomatoes 🙂

Even Sushi (my family’s pup) couldn’t stay away from this meal! She was hoping I’d drop some chicken for her 🙂

One huge pile o’ chicken!

OMG, I loved this recipe!  It is basically a Mexican version of my favorite Asian peanut sauce.  The Adobo sauce gives it a little bit of heat, different than your average cayenne, hot sauce, or even Sriracha flavor.  YUM!  The corn tortilla, which I have never bought before, brought the entire thing together and is definitely a key part of this recipe being kick-ass.  This recipe was so easy to make, and it could be even easier if you have pre-cooked chicken or even pre-shredded chicken from leftovers.

The cilantro and corn tortilla are CLUTCH! Added huge flavor and contrast to the thick peanutty sauce.

as we like to say in my house… YUM!

This recipe was a hit in our house.  You could use beef or even pork if you have that in stock at your own house.  The unsalted peanuts could be replaced by salted peanuts if you want to take out the salt added at the end.