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Chicken in Peanut Sauce ~ Galinha com Molho de Amendoim

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Course: Main Course
Cuisine: Brazilian

Ingredients

Chicken
  • 2 pounds Chicken Breasts, boneless skinless (or chicken thighs, boneless skinless)
  • 1 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Peanut Sauce
  • 1 tablespoon Saletd Butter
  • 1 Yellow or White Onion, small (about ½ cup diced)
  • ½ Cup fresh cilantro 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 ground black pepper
  • Pinch of Salt (as needed)

Instructions

    Cup of Yum
  1. Dice the onions. Measure out seasonings for the chicken and seasonings for the sauce. Measure out the peanut butter and broth.
  2. Pat the chicken breasts dry and if needed, cut to get 6 equal size pieces. Season with the garlic powder, salt, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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!