Chicken in Peanut Sauce ~ Galinha com Molho de Amendoim
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Brazilian
Chicken in Peanut Sauce ~ Galinha com Molho de Amendoim
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This Brazilian Chicken in Peanut Sauce recipe is easy to prepare in just 10 minutes and cooks in about 25 minutes. It starts with seasoned chicken breasts that are seasoned and seared for a beautiful and delicious browned crust. Then the sauce is made with onions, garlic, coriander, ginger, and cilantro. And chunky peanut butter is the secret ingredient that brings the whole sauce together. It's a thick, rich, savory, nutty, herbaceous and delicious sauce that pairs perfectly with the chicken!
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Ingredients
Chicken
- 2 pounds chicken breast or chicken thighs, boneless skinless
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Peanut Sauce
- 1 tablespoon butter salted
- 1 yellow onion about ½ cup diced, or white onion, small
- ½ Cup cilantro fresh leaves
- 1 ½ Cups chicken broth or stock
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 3 Tablespoons peanut butter I used Chunky, but smooth is fine too
- ½ teaspoon black pepper ground
- salt pinch, as needed
Instructions
- Dice the onions. Measure out seasonings for the chicken and seasonings for the sauce. Measure out the peanut butter and broth.
- Pat the chicken breasts dry and if needed, cut to get 6 equal size pieces. Season with the garlic powder, salt, and pepper.
- Preheat a large skillet or frying pan over high heat. Add the olive oil and then the seasoned chicken breasts. Cook for 4-5 minutes on the first side, until it easily flips over. Then cook for another 3 minutes. Transfer the chicken to a plate.
- Turn the pan down to medium heat and add the butter to melt it. Then add the onions and the broth. Using a spatula or whisk, scrape up all of the brown bits from the bottom of the pan.
- Add the peanut butter, coriander, ginger, salt, and pepper. Whisk to mix the peanut butter into the sauce. Then add in most of the cilantro, leaving a few leaves for garnish at the end. Bring back to a simmer, about 2 minutes.
- Add the chicken back to the sauce, cover and cook for 8-10 minutes until the chicken is cooked through to a 165 F internal temperature. Serve with Brazilian Rice and Enjoy!
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