Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz sliced mushrooms
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 cup canned diced tomatoes
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- 1 tbsp vegetable oil
Special equipment needed:
- Large skillet or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the mushrooms, onion, and garlic to the skillet and cook until softened, about 5 minutes.
4. Add the cumin, oregano, smoked paprika, salt, and black pepper to the skillet and stir to combine.
5. Add the chicken broth and diced tomatoes to the skillet and bring to a simmer.
6. Reduce the heat to low and add the peanut butter, stirring until it is fully incorporated.
7. Use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
8. Return the chicken to the skillet and simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
9. Stir in the heavy cream and cilantro and cook for an additional 2-3 minutes.
10. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken and sautéing vegetables; low heat for simmering sauce.
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 33g
Carbohydrates: 16g
Protein: 34g
Sodium: 930mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
- Creamy peanut butter can be substituted with chunky peanut butter or almond butter.
- Heavy cream can be substituted with coconut cream or evaporated milk.
Variations:
- Add diced sweet potatoes or butternut squash for a heartier dish.
- Use shrimp instead of chicken for a seafood twist.
- Add a can of black beans or chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to brown the chicken well before removing it from the skillet to ensure maximum flavor.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with rice or tortillas on the side.
Garnishes:
Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Mancha Manteles is a traditional Mexican dish that originated in the southern state of Oaxaca. It is also known as "tablecloth stainer" because of its rich, flavorful sauce.
Flavor profiles:
This dish has a rich, creamy sauce with a hint of smokiness from the paprika and a nutty flavor from the peanut butter.
Serving suggestions:
Serve with rice or tortillas for a complete meal.
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Region: Spanish