Transcription
[Music] Hello, welcome to Jaula Cocina Mexicana. My name is Janet, and today we are going to make a chicken in green peanut sauce. You'll see how easy and how delicious it is. [Music] I'll show you the ingredients, and let's cook. Here I have a kilo and a half of chicken, between legs and thighs, which we are going to cook in boiling water with salt, half an onion, 3 cloves of garlic, and aromatic herbs. Once it boils, we lower the heat to medium and partially cover it. After 25 to 30 minutes, we turn off the heat, as we are going to finish cooking the chicken in the sauce. To give flavor to this peanut sauce, we are going to use some green tomatoes that I already put to cook and took out of the hot water once they changed color and before they burst, serrano peppers, a roasted and cleaned poblano pepper, a piece of onion, two cloves of garlic, and salt. To give it that green color and even more flavor, two leaves of romaine lettuce, epazote leaves, and a bunch of cilantro, and a bunch of radish leaves. These give an exquisite flavor, and the star of this sauce, the peanuts, which we are going to toast until they slightly change color and release their aroma, being very careful not to burn them. We add the green tomatoes to the blender jar, the serrano peppers that I cut into pieces, the poblano pepper, the onion, and the garlic, also cut, and chicken broth, and we blend it. Once it's well blended, we add the peanuts and blend them. [Music] And we set it aside. In the same blender jar, we add broth from cooking the chicken, the lettuce, epazote, the cilantro leaves, and the radish leaves, and we let it [Music] And once it's well ground, let's go to the stove. In a pot with hot oil or lard, if you prefer, we add the sauce. We add salt. [Music] And ten minutes after it has been cooking over medium-high heat, stirring constantly so it doesn't stick or burn, we add all the blended leaves. And about five minutes later, when it started to boil again, we lower the heat to medium-low and let all the flavors integrate. And 15 minutes later, we add the chicken pieces, from which I have already removed the skin. And 15 to 20 minutes later, when you see these streaks of fat rise to the surface, this means that this peanut sauce is ready. And we are going to serve it with red rice and warm, freshly made corn tortillas. [Music] Doesn't it look appetizing with more peanut sauce? [Music] You are in your element. Paris is for parrots. When I don't know, Happy Mother's Day. This recipe is super easy and delicious to celebrate. Enjoy very much. Blessings to you, your families, and the mothers. [Music]