2 large tomatoes, cored
2 cups roasted, unsalted peanuts
1 tablespoon peanut butter
2 tablespoons adobo sauce from canned chipotles (reserve chipotles for another use)
Salt and freshly ground black pepper
2 cups shredded chicken breast meat, from 2 cooked chicken breasts
Sesame seeds, for garnish
Chopped fresh cilantro, for garnish
Warm corn tortillas or white rice, for serving
Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste.
Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.
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