Pollo En Salsa De Mani

Salsa de mani (peanut sauce) is a staple across South America, from Ecuador to Colombia, and this version turns it into a braising liquid for chicken breasts. A full cup of peanut butter melts into a sauce of fresh tomatoes, tomato paste, red bell pepper, and four cloves of garlic, creating something rich, nutty, and deeply savory.

Brown the chicken first, just until pale gold on both sides. You’re not cooking it through at this stage, just building a crust that adds flavor and helps the meat hold its shape during the 30-minute braise.

The sauce comes together in a separate pan so the aromatics cook in their own oil without steaming under the chicken. Onion, sweet pepper, and garlic soften first, then the tomatoes and peanut butter join and meld into a thick, brick-red sauce.

Fresh coriander (cilantro) stirred in adds a bright, herbal note that keeps the heavy peanut sauce from feeling one-dimensional.

The traditional pairing is arroz con leche de coco (coconut rice), and the creamy, slightly sweet rice is the ideal counterpoint to the rich, savory sauce.

Chef Tips

• Use natural peanut butter for the most authentic flavor; sweetened commercial brands add an off-note
• Stir the sauce occasionally during the braise so the peanut butter doesn’t stick and scorch on the bottom
• If the sauce gets too thick, add a splash of water or chicken broth to loosen it

Variations

• Add a diced habanero or aji pepper for authentic South American heat
• Use bone-in thighs instead of breasts for richer, more forgiving meat
• Stir in a squeeze of lime juice at the end for brightness