Chicken in a Pecan and Ancho Chile Sauce

Name: Chicken in a Pecan and Ancho Chile Sauce
Prep time: 15 min
Cook time: 60 min
Ingredients: 3 dried ancho chiles (stemmed and seeded); 1/2 white onion; 1 unpeeled garlic clove; 4 cups homemade chicken broth (or store bought); 1 cup shelled pecans; 6 to 8 pitted prunes (about 1/4 cup tightly packed); 1 teaspoon kosher or sea salt (more to taste); 1/2 teaspoon freshly ground black pepper; 3 tablespoons vegetable oil; 1 4- to 5- pound chicken (cut up, breasts split and cut in half (10 pieces))

Ancho Ancho Chile Chicken

Chicken in a Pecan and Ancho Chile Sauce

Pollo con Salsa de Nuez y Chile Ancho

Recipe Yield

4 to 5 servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

3 dried ancho chiles stemmed and seeded
1/2 white onion
1 unpeeled garlic clove
4 cups homemade chicken broth or store bought
1 cup shelled pecans
6 to 8 pitted prunes about 1/4 cup tightly packed
1 teaspoon kosher or sea salt more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 4- to 5- pound chicken cut up, breasts split and cut in half (10 pieces)

To Prepare

Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
Season the chicken with the salt and pepper.
Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Comments

55comments inChicken in a Pecan and Ancho Chile Sauce

Gloria Daniels

Feb 12

I saw this Recipe yesterday on PBS. LOOKS GOD AND YUMMY. I WOULD LIKE TO TRY IT. Cant use Pecans. Can i substitute something else? Is the CHILIES HOT? PLS LET ME KNOW. THKS.

1. Pati Jinich
  
  Feb 15
  
  Hi Gloria, thanks so much for reaching out 😉 Although this recipe is meant for pecans, you could go ahead and try almonds. The chiles are not hot, anchos and guajillos are truly more sweet that spicy. Also, here is another recipe for chicken in a mole sauce that does not use pecans and you might like, enjoy! https://patijinich.com/coloradito-chicken-recipe/
  
Shashi SantRam

Feb 11

Patient,
the chicken and bacon and ancho chili sauce Is a beautiful looking dish. I am anxious to try it. I love watching your TV show and wish you all the success.
Thanks for a wonderful program.

Shashi Santram

1. Pati Jinich
  
  Feb 15
  
  Thanks to you for tuning in and for giving a try to my recipes Shashi, un abrazo!
  
Stewart

Feb 07

Pati

I want to ask three questions.

1 could this recipe be considered a mole? I’ve been watching season 6 mole episodes (thank goodness fit Amazon Prime.)
2 are the recipes from the tv show in your cookbooks? I’ve been making so many I think it’s time I bought your books. 😁
3 are season 1 and 2 available to watch anywhere? I’d like to watch them.

Thank you. As noted in a previous comment, I like this r3cipe very much.

1. Pati Jinich
  
  Feb 10
  
  Hello Stewart, thanks for reaching out. Here my answers to your questions:
  
  1. Yes, this sauce could be considered a mole.
  2. Not all of them, especially of the last seasons as the Cookbooks came before. BTW, I have a new book coming out in the fall! If you are interested you could pre order it here: https://www.amazon.com/Pati-Jinich-Treasures-Mexican-Table/dp/0358086760/
  3. Not available at the time
  
  So glad you loved this recipe, un abrazo!
  
Mike

Jan 31

Pati are you using an entire bunch of garlic??

1. Pati Jinich
  
  Jan 31
  
  Just one garlic clove Mike 😉
  
Stewart

Jan 30

Pati,

I really enjoyed this recipe. I used 8 bone in chicken thighs and it was delicious. Very earthy. I’m slightly embarrassed to tell you I used a chefy trick and removed the skin after browning and fried it separately until crispy, like chicharron. Then I garnished the chicken with it. It was great.

Thanks for your show and recipes. I especially liked season 9.

1. Pati Jinich
  
  Jan 31
  
  Awesome idea Stewart, thanks for sharing!
  
Theron Tomicki

Jan 30

Made it tonight for myself and while finishing the simmering, called a dear friend who’s having a tough time right now. She came over and we shared and talked enjoying this dish, it was sooo yummy and wonderful and nourishing for us both. Como siempre, no hay palabras Pati. Pasamos la cenita viéndote en La Paz! Jiji ❤️🇲🇽🙏🏼

1. Pati Jinich
  
  Jan 31
  
  Que lindo! Me encanta que hayas invitado a tu amiga y que las dos hayan disfrutado este pollo. Les mando un abrazo 😉
  
Donald Faul

Jan 28

My second Pati recipe try. Turned out well, plus generated a lot of interest from my Facebook friends.

My Mother’s family lived in Phoenix, so Sonoran influence is strong.

1. Pati Jinich
  
  Jan 31
  
  Yay Donald! Thanks for giving a chance to my recipes and for sharing them with your friends, gracias!
  
Melanie

Jan 26

Used the leftover sauce like a rancheros sauce – cooked an egg in it and served over warm tostada shells with a little lime creme – two fabulous meals – one recipe!

1. Pati Jinich
  
  Jan 31
  
  Wow, awesome idea Melanie! Thanks for sharing 😉
  
Angelica Martinez

Jan 24

I just made this and it is amazing. I thought it would be spicy because my hands were burning from de-seeding the chiles but it wasn’t. It was just perfect, like all the rest of your delicious recipes. Gracias Pati for all your hard work creating these amazing recipes.

1. Pati Jinich
  
  Jan 25
  
  So glad you liked it Angelica and that you were brave enough to go through with the chiles, bravo!
  
KC Dunstan

Jan 24

My seven year old daughter, Hattie, watches your show on a weekly basis, but this was the recipe that inspired her to cook Sunday dinner. It turned out amazing! She was so proud to have a recipe she worked on turn out so well.

Thank you!

1. Pati Jinich
  
  Feb 01
  
  Aw! Give my love to Hattie please, so proud of her!
  
Lettie

Jan 24

We made this last night and it was so good. There are many pecan trees where I live and I am so happy that I have cups and cups of pecan to make this recipe with chicken, lamb and I see you recommend cod as a possible fish variant. We love your show and learned about this recipe from the episode in Sonora.

1. Pati Jinich
  
  Feb 10
  
  So glad you liked this recipe Lettie! So jealous you have all those pecan trees around, good for you. Thanks for tuning in, un abrazo!
  
Robert Anzovino

Jan 22

Hi Pati: You are always so happy preparing great dishes and encouraging us positively toward success at our homes. This sauce is a delicious, flavorful and unexpected treat that any party guests would rave about. I would consider including it at BRUNCH to accompany some nice hot crispy waffles.

1. Pati Jinich
  
  Feb 10
  
  Si! Great idea Roberto, so glad you liked it 😉
  
Alicia

Jan 20

Pati, I just recently started watching your show and me and my husband love it!!
I’m getting ready to make this recipe for the second time! It’s delish!!

1. Pati Jinich
  
  Jan 21
  
  Yay Alicia! So glad you guys found me 🙂
  
Rosalie Corbett

Jan 17

You added aomethiythat sounds like “chesapine” but we don’t know what that is. I googled it but since I don’t know how it’s spelled, nothing came even clear to the word. And it’s not included in your recipe.

1. Pati Jinich
  
  Jan 17
  
  You might be looking for Chiltepin Chile Rosalie, I like to add it to many of my recipes 😉
  
R.Juarez

Jan 14

Pati, my great grandmother lived in Juarez , chihuahua, and would make this dish. I loved seeing it in your program today and I can’t wait to make it this weekend. Thank you for the wonderful memories.

1. Pati Jinich
  
  Jan 16
  
  So happy this recipe brought back sweet memories, enjoy it!
  
Sofia

Jan 11

If I just used chicken breast do you think the flavor would come out the same ? How many pounds should I use??? Thank you !!!

1. Pati Jinich
  
  Jan 17
  
  You can go ahead and use just breast if that is what you like Sofia, 4 pounds work for this recipe. Enjoy!
  
Sara

Jan 09

Do you think this dish could be made without the chicken? We only eat some seafood. Have you tried it with shrimp or just served over veggies and rice?

1. Pati Jinich
  
  Jan 10
  
  Never tried it with shrimp but I am sure it will work, also on top of some snapper or cod. You can serve it on top of rice as well, maybe add potatoes, carrots or mushrooms 😉
  
Jodi Cloud

Jan 09

Just wow…I am drooling for this at midnight while watching. I love watching your shows not only for the food but for your glowing/happy spirit; you truly enjoy what you are doing. Thank you for sharing your gift.

1. Pati Jinich
  
  Jan 17
  
  Thanks to you Jodi, for tuning in and for the kind words 😉
  
Robert L Macias

Jan 07

I just made this… Sauce is delicious. I thought I saw on TV where you added cumin, chipolte, & alspice… But it came out great with just the basics. Thanx Pati, BTW, I can’t believe it’s almost 14 years now for PMT (Pat’s Mexican Table), looking forward to many more.

1. Pati Jinich
  
  Jan 08
  
  So glad you liked this Robert and thanks so much for being a loyal fan of the show, un abrazo!
  
Shaun Smith

Jan 06

So easy and delicious. This has become an instant family favourite! Thank you for sharing!

1. Pati Jinich
  
  Jan 08
  
  Thanks to you for giving it a chance Shaun, so glad you and your family enjoyed it!
  
Lisa Eizaddoust

Jan 06

Hi Pati, I just wanted to say thank you for this recipe. I made it today for my family and it turned out perfectly! And it’s great for the cold weather we have in Kentucky right now. I usually cook Persian food for my husband because he is from Iran. But I saw you make this on tv and I had to try it. The Persian people make a stew that is similar called fesanjun. So good.

1. Pati Jinich
  
  Jan 06
  
  Hi Lisa, thanks so much for your feedback, so glad the family liked it! It is not the first time I hear this is a bit like Persian Fesanjun, yummy, I will have to try it soon 😉
  
Pita

Jan 04

Hola Pati!!! Quería preguntarte si es la misma receta que hiciste en un viaje que tuviste a Sonora?

1. Pati Jinich
  
  Jan 05
  
  Si Pita, es la que prepare en el episodio 909: Cooking for my Crew in Sonora 🙂
  
Irene

Jan 03

I made this tonight and it was so good. This is going into my recipe notebook!!

1. Pati Jinich
  
  Jan 05
  
  Awesome! Thanks so much Irene 😉
  
yvonne miller

Jan 03

What do you serve this with Pati?

1. Pati Jinich
  
  Jan 05
  
  Hola Yvonne! I served it with white rice and with these asparagus, I hope you like them! https://patijinich.com/pati_2020/asparagus-with-chiltepin/
  
Steve

Jan 03

I’m totally making this for dinner tonight Pati! Once I saw prunes and pecans on the list I was in.

1. Pati Jinich
  
  Jan 05
  
  I hope you liked it Steve 😉
  
Tara

Dec 30

I made this tonight after seeing your show last weekend. It was delicious. My kids ate it right up, even the picky one! I subbed raisins for prunes since I forgot to buy them at the store, but will definitely make it again and use prunes. Just the right amount of spice! The sauce was just amazing over rice.

1. Pati Jinich
  
  Jan 06
  
  SO glad all the family enjoyed this chicken recipe Tara, it is truly yummy. Hope you guys keep cooking together and having fun!
  
Yasmin

Dec 12

Wow this recipe was amazing! Ufff! I used what I had at home and substituted the chiles anchos for chiles California because that’s what was in my pantry and also substituted the whole chicken for chicken thighs that I diced. Thank you so much Pati for sharing your knowledge and this wonderful recipe. It’s truly made a difference during this time of staying at home.

1. Pati Jinich
  
  Dec 21
  
  So glad my recipes bring some comfort to you Yasmin, so glad you enjoyed this chicken and were able to sub ingredients for those in your pantry, great job!
  
  1. Anonymous
    
    Jan 03
    
    You are so joyful and I enjoy watching you cook so much. I can’t wait to try this lovely recipe

Carne con Chile Burritos

Pati’s Mexican Table Favorites

Taco Night!

10 Ways to Cook Chicken

Pati’s Mexican Table

Mexican Today

Upcoming Cookbook

Carne con Chile Burritos

Pati’s Mexican Table Favorites

Taco Night!

10 Ways to Cook Chicken

Pati’s Mexican Table

Mexican Today

Upcoming Cookbook

Chicken in a Pecan and Ancho Chile Sauce