Are you sick of chiles yet?.
Day Three: My dishwasher can't keep up...
I really enjoy Mexican food. It does tend to dirty a lot of dishes, though...and my poor little dishwasher is working overtime!
On to the food.
Chicken in Peanut Sauce
Another not-too-terribly laborious dish.
Roasted peanuts, anchos, chipotles in adobo, old bread, tomatoes, onion, garlic, and sugar, in a food processor till smooth.
Chicken, sprinkled with cinnamon and salt, cooked in hot oil about six minutes per side. Remove chicken to plate.
Drain off all but a couple tablespoons of oil, add peanut sauce and cook over moderate heat, stirring constantly; about fifteen minutes, until thick.
Add stock, dry red wine and red wine vinegar; stir and simmer.
Add chicken back to pan, over low heat. Cook about twenty-five minutes, turning occasionally.
I served our chicken over some white rice...
When I started on this one, I was worried the sauce would be too hot. When I sniffed the puree, it certainly seemed like it would be a bit on the spicy side.
And then when I added the wine, I was afraid it would have that heavy, wine-y, flavor I dislike so.
But when it all came together? Wonderful. Just wonderful.
The sauce is not hot. Instead, it's smoky...such a fantastic flavor! And it paired so perfectly with the rice. Si sposa.
Matt's take: Mild, but flavorful. Expected spicy, but not disappointed. And it's a miracle he didn't spill any on his (of course) white shirt...
My grade: A+