Peanut Powered Recipes

Chile-peanut Crusted Chicken Supreme with Napa Cabbage and Radish Slaw

Yield: 4 portions

Chile-peanut crust

  • ½ cup Peanuts, raw, chopped
  • 1 tsp. Ancho powder, finely ground
  • 1 tsp. Kosher salt
  • ¼ tsp. Cumin, ground
  • 6 ea. Fresh chicken breast, organic, 6 oz., skinless and boneless
  • 3 Tbsp. Peanut oil
  • Peanut oil, for frying as needed
  • Napa Cabbage and Radish Slaw (recipe below)
  • 3 Tbsp. Peanuts, toasted and ground, for garnish


  1. For the chile-peanut crust: Combine the chopped peanuts, ancho powder, salt, and cumin in a small bowl and mix to combine. In a small sauté pan, toast the mixture over medium-low heat until it just starts to color and the aroma of the peanuts begins to fill the room; set aside and cool.
  2. For the chicken breast: Pat the chicken breast dry and coat with peanut oil. Rub with the chile-peanut mixture, making sure you press firmly so the mixture sticks.
  3. Preheat a cast-iron pan to medium-high heat and add the peanut oil. Cook the chicken until cooked through, about 4 to 5 minutes per side. Carefully remove from the heat and serve warm over the Napa cabbage and radish slaw; garnish with toasted peanuts.

Napa Cabbage and Radish Slaw
Yield: 6 portions

  • 1 ea. Napa cabbage, 1” slices
  • 1 Tbsp. Fresh cilantro, finely chopped
  • 1 cup Radishes, sliced
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • ½ cup Seville orange juice
  • 1 ea. Orange, large, sweet, peeled and thinly
  • 1 ea. Avocado, cut in ½” pieces


  1. Combine the cabbage, coriander, radish, salt, and Seville orange juice, and set aside to chill.
  2. Just prior to serving, gently fold in the avocados. Serve the salad garnished with the orange slice

© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.