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+