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© Meredith Corporation. All rights reserved. Used with permission.
Place dried chile in a small bowl; pour in hot water to cover. Let stand for 15 minutes.
If desired, skin chicken thighs and discard skin. Sprinkle chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook for 6 to 8 minutes or until golden brown, turning once. Remove thighs from pan; set aside. Drain all but 2 tablespoons of the oil from pan.
Drain chile; pat dry with paper towels. Tear chile into small pieces. Add chile pieces, onion and garlic to the reserved oil in the pan. Cook and stir over medium heat for about 5 minutes or until onion is tender.
Transfer onion mixture to a food processor or blender. Cover and pulse several times until a smooth paste forms. Add tomatoes, broth, peanuts and canela (or cinnamon). Cover and pulse several times until smooth. Return mixture to the the pan. Add chicken. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes, turning chicken once.
Garnish with cilantro. If desired, serve with hot cooked rice.