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
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
87comments inChicken in a Pecan and Ancho Chile Sauce
anagoris57@hotmail.com
May 06
Hola me gustaría esta receta de pecan y ancho chile salsa en español .Gracias
Pati Jinich
May 10
Por supuesto que si, con gusto, aqui va, ojala que disfrutes esta receta 😉 https://patijinich.com/es/pollo-con-salsa-de-nuez-y-chile-ancho/
Adriana Rodríguez Cantú.
May 06
Hola Paty. Vivo en Tijuana, me encanta su programa y sus recetas a través del bello México. Cómo podría adquirir uno de sus libros en español?
Saludos.
Pati Jinich
May 10
Hola Adriana, al dia de hoy los libros solo estan en ingles, pero espero que un dia no muy lejano los podamos publicar en Espanol. Un abrazo!
Anonymous
May 02
Watched this “show” and am overwhelmed. So want to try this recipe. The first time I ever had Chicken Mole was when my dad made a recipe out of Gourmet Magazine. Um, that was sometime around 1970 and in my neighbourhood another “weird” dinner at our table. Then again, there were many high school friends who got to learn there was more to eating than “white bread”. Imagine duck with cherry sauce on Sunday in midwest suburbia! Looking forward to trying this soooo much. Thank you. Food is so important. The more we know about food, the more we know about ourselves. Hugs!
Pati Jinich
May 07
Thanks so much for your kind words, so glad you are planning to give this recipe a try!
Debra
May 01
I’m excited to make the recipe. I saw the episode and I thought the chicken had roasted tomatoes. I can’t the video on line. Did it have tomatoes?
Thanks
Pati Jinich
May 11
No tomatoes in this recipe Debra, it is all about the anchos, pecans and prunes, enjoy!
Connie Schaible
Apr 24
I really like her cooking program on PBS. My husband and I watch her faithfully. Thanks you
Pati Jinich
Apr 25
Thanks so much to you and your husband Connie 😉 A new season from Jalisco will premiere early in the fall, yay!
Heather Imhoff
Apr 24
Dear Pati,
I just watched an episode today, Saturday, 04/24/21, which sounded like chintapene (?). It was reddish & you chopped up & added to the sauce.
Pati Jinich
Apr 25
Was that chiltepin chile Heather? Here is the recipe for that salsa for you 😉 https://patijinich.com/apple-chiltepin-salsita/
Linda
Apr 22
Hi Pati,
Today I fix my family this recipe but I didn’t have prunes I used dates instead and chicken thighs . Work out yummy. Love your recipes love to make them mine too. Thanks for the inspiration Your the best!❤️💕🥰
Pati Jinich
Apr 25
Awesome sub Linda! So glad you and the family enjoyed this recipe with your own twist 🙂
Susan Zurvalec
Apr 17
Pati, I love this dish! I have made it several times & serve it with Mexican white rice & a salad. I was wondering what wine you recommend to pair with this dish?
Sue Zurvalec
P.S. I have both your cookbooks & love your TV show!
Pati Jinich
Apr 25
Hey Susan, so glad you love this recipe as much as I do! To be honest with you, I would pair this dish with a good Mexican beer instead! Enjoy 😉
Shelley
Apr 11
After watching this episode, the chicken looked so good that I wanted to try it. So after gathering all the ingredients,
I made it for my family for Sunday dinner and they loved it. The recipe was not hard to follow, and the chicken was tender and flavorful, with so much sauce left over that the my son thought it would taste good on eggs for breakfast. This chicken recipe really was a good as it looks on TV. Glad I made it, because I will definitely make this recipe again.
Pati Jinich
Apr 30
Thanks so much for the review Shelly, so happy the family enjoy this recipe and what a wonderful idea to add the left over sauce to eggs, yum!!!
Adele B
Apr 10
On the show, you used scallions, not an onion as written in this recipe. Does it matter?
Pati Jinich
Apr 11
Hey Adele, when we filmed the show we were lucky enough to have fresh scallions from the farm so I wanted to take advantage of that, the sauce came out delicious, but a white onion works perfect too. Just don’t forget the charring, it is what brings out the sweet in the ingredients. Enjoy!
Kathy Bolmer Talamantez
Apr 08
My husband’s side of the family is Mexican, and I learned many recipes from his grandmother who passed away at 101 years old! I have spent a fair amount of time in Puebla and Mexico City, and love the myriad of flavors. Unfortunately, I cannot eat cilantro, but found that it was rarely present the further south I visited. I have your books and watch your shows, traveling with you and experimenting with your recipes.. We love fish, chicken, turkey and everything spicy! Where would you suggest we visit next?
Pati Jinich
Apr 11
Thanks so much for reaching out Kathy, love to know that you have been enjoying the books and the show, yay! Have you guys been in Oaxaca? It is a must, do not miss it 😉
Connie
Mar 28
Hi, I am looking for a chicken recipe I saw on the show Saturday the 27th of March. I miss the beginning of the show so I don’t know the name of it. You served it with asparagus & a pecan sauce.
Is the Chicken in a pecan sauce w/ancho sauce it?
It looked really good & I would like to try it.
It doesn’t look the same in the photo here but I am not sure.
Please let me know the name of it & where to get the recipe.
Thank-you Connie
email is: irishlassni@cox.net
Pati Jinich
Apr 11
You got it right here Connie, this is the recipe and I prepared it on the episode “Cooking for my Crew in Sonora” from season 9. Enjoy!!
Diana F.
Mar 24
Senora Jinich, este platillo estaba tan delicioso. The taste of the sauce mixed with my white rice caused me to close my eyes, sit a bit, and just savor it. It was the Goldilocks of sauces, not too sweet, not too spicy, just right. Thank you for all you do. I am American of Mexican descent on both sides, and cooking authentic Mexican dishes honors all those who came before us. Mil gracias.
Pati Jinich
Mar 25
Mil gracias a ti Diana, thanks so much for sharing your experience with this dish, loved the way you described it. Un abrazo!
Dawn Distler
Mar 20
I am so excited that I found you!! We love Americanized Mexican but I have been wanting to eat and cook traditional Mexican food. Your pecan, Chile chicken will be our very first !!!
Pati Jinich
Mar 20
So glad you are giving it a try Dawn, yay!!! Let me know how you guys like the chicken 🙂
Kathy Fries-Wilson
Mar 06
This recipe is delicious! I had to force myself to stop eating!
I used –
4 anchos
3 cloves of garlics
1/2 cup of prunes
Sprinkled toasted sesame seeds on top
Pati Jinich
Mar 07
So glad you liked this recipe Kathy, my crew loved it when I made it for them in Sonora, enjoy!
Jeanne Ann Walter—-Denver
Feb 28
I made this chicken dish last Sunday for a couple in our “COVID-19 bubble,” using eight bone-in thighs. The only change made was to add extra Ancho Chile powder and cumin. The guys each had two plates and there were raves all around. Wish folks would understand that ALL Mexican food doesn’t have to be hot and spicy! Served it with recommended rice and sautéed green and yellow squash with plenty of cumin and Ancho Chile powder.
I have a collection of recipes from your shows that will show up in my kitchen soon! Love the format you use, showing cooks in locations, then dishes made in American kitchens! SO approachable!
Pati Jinich
Mar 07
Jeanne! Thanks so much for sharing about your friends, so glad they loved this chicken! Gracias for tuning in and for the kind words, un abrazo 😉
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.
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
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.
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??
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.
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 ❤️🇲🇽🙏🏼
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.
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!
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.
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!
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.
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.
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!!
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.
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.
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 !!!
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?
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.
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.
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!
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.
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?
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!!
Pati Jinich
Jan 05
Awesome! Thanks so much Irene 😉
yvonne miller
Jan 03
What do you serve this with Pati?
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.
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.
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.
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!
Anonymous
Jan 03
You are so joyful and I enjoy watching you cook so much. I can’t wait to try this lovely recipe