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))

Pollo con Salsa de Nuez y Chile Ancho

Recipe Yield

4 to 5 servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.13 from 8 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

130comments inChicken in a Pecan and Ancho Chile Sauce

Jim Bickel

Feb 08

This was so delicious that I can’t wait to make it again. It went very nicely with your roasted tomatoes w Cumin and
Oregano rice recipe to sop up the sauce.

Thank you for introducing me to this unique dish! Now I have to search through your archives for more fantastic dishes!

1. Pati Jinich
  
  Mar 13
  
  So happy to hear you enjoyed this recipe Jim. If you want to check out more “mole” dishes like this, here is this collection of recipes for you 😉 https://patijinich.com/collection/moles-from-all-around-mexico/
  
Adriane

Feb 04

I’m vegetarian but still enjoy watching your show. The sauce sounds so good. I am going to give it a try with tofu and see how it comes out.

1. Pati Jinich
  
  Mar 23
  
  I think that is such a great idea! Let me know how you like it 😉
  
Dragana

Nov 14

Thank you Pati -this is the first recipe I made after watching your show here in Australia. I wish I could make all of them but unfortunately we do not have bunch of the chillies you use 🙁 (luckily ancho ones are in abundance). My question to you is – is the sauce meant to be a bit bitter? or have I done something to the chillies to make it so?

1. Pati Jinich
  
  Dec 11
  
  Is not supposed to be bitter, more like sweet and sour with the prunes 🙂 Maybe you over roasted your anchos a bit?
  
  1. Dragana
    
    Feb 07
    
    I think so too, I may refrain from roasting them next time. When the sauce settled it was not bitter ! it was yummy – thank you again!
    
Eddie

Oct 06

We love this! Made it the second time last night. I leave out the dates just to cut the carbs a bit and it tastes amazing. Thanks so much.
BTW: your web site is VERY well done. One of the best I’ve seen.

1. Pati Jinich
  
  Oct 24
  
  Thanks so much Eddie!
  
Drew and Heather

Jun 25

Hi Pati! We cooked this dish and served with caldo de queso and your tangerine chile gran palomas. The pecan and ancho chile sauce is totally unique and delicious. We knew it was going to be good but we were blown away! The caldo de queso too is comforting and delightful. We did add some salt and pepper to the soup and replaced the 1/2 white onion in the chicken recipe with four green onions like you use in the episode. Living in Tucson, AZ we get to enjoy some of the very best that Mexican cuisine has to offer and this dish ranks with the finest! Thank you!

1. Pati Jinich
  
  Jul 18
  
  Drew and Heather, thanks so much for this amazing review, yay!!!! Makes me so happy to hear you guys made a full meal with my recipes and enjoyed them. Un abrazo!
  
IMELDA

Mar 10

Is this chiken spicy or too hot for some one that does not eat hot staff?

1. Pati Jinich
  
  Mar 15
  
  Ancho peppers are actually very mild, and in combination with the pecans, this sauce is more sweet than spicy. I hope you’ll give it a chance Imelda 😉
  
robert ( PD food and wine)

Feb 26

Pati: I watched the show when you made this dish on a ranch! I couldn’t resist making it at home, found it DELICIOUS; and have made it several times since. Your new recipe of the Mushroom, Asparagus enchilada with pine nut Mole sound like a fitting dish to bring to my next Pot Luck gathering. I have learned many great ideas, techniques and recipes since discovering you on my local Create TV channel. Best wishes.

1. Pati Jinich
  
  Feb 26
  
  So glad you found me Robert! Thanks so much for trying out my recipes 🙂
  
Richard Mace

Jan 29

So many fabulous and enticing recipes. Another trip to the grocery store. Thanks, Pati!
All the best to you and your family.
Stay well!

1. Pati Jinich
  
  Feb 08
  
  Same to you and yours Richard, un abrazo!
  
Amandajen1

Jan 17

Made this gem yesterday! Kinda reminded me of a super simplified mole sauce. Very delicious! I’ve never been disappointed in any of your recipes. Thank you Pati for allowing all of us at home to join you in your taste-filled adventures around Mexico! Sitting down & enjoying your recipes makes me feel like I get a little slice of all that amazing-ness right from home:)

1. Pati Jinich
  
  Jan 23
  
  Thanks so much, this is very kind of you; glad you enjoyed this recipe 😉
  
Tom

Jan 13

Is this recipe in one of your cookbooks?
Many thanks.
Bobosd@aol.com

1. Pati Jinich
  
  Jan 13
  
  Yes Tom, it is in the new one Treasures of the Mexican Table 🙂
  
Roxanna Fimbrez

Jan 08

Just made this recipe. It was delicious! Thank you for the recipe!

1. Pati Jinich
  
  Feb 04
  
  So glad to read this, thanks to you!
  
Peter

Dec 21

Thank you Pati. I made this last night and it was perfect for a cold night dinner.
The earthiness of the pecans and ancho along with the sweetness of the prunes was amazing. We also made Sami’s smashed potatoes which we have made countless times. Love you and your food Pati.
Keep it going!

1. Pati Jinich
  
  Dec 26
  
  Thanks so much Peter, glad you like my recipes, un abrazo!
  
Eric Younken-Pennsylvania

Dec 11

My wife and I LOVE this dish!!! We have made this multiple times for friends and family. Was this recipe ever in one of your cookbooks, just curious? Thank you so much!!

1. Pati Jinich
  
  Dec 27
  
  Hola Eric! So glad you liked this recipe, it is included in my latest book “Treasures of the Mexican Table”. Un abrazo!
  
Robert matchett

Dec 04

Hi Patti i just did the chicken in pecan and ancho chile sauce tonight, very nice my wife will have some tomorrow. I added some veg at the last minute , we’ll definitely be doing this one again its a keeper thanks rob

1. Pati Jinich
  
  Dec 28
  
  Glad you liked it Rob, hope your wife did as well 🙂
  
Barb

Nov 14

This is a fabulous recipe! It’s only me so I use 4 chicken thighs and end up with extra sauce that I freeze for another time. So good!! I’m sending the ingredients and recipe to my niece and her family for a Christmas gift. Food and love for Christmas!!

1. Pati Jinich
  
  Jan 02
  
  Awesome, great idea for a gift Barb 🙂
  
Aaron

Oct 22

My wife made this with dried figs. We didn’t have any prunes. It turned out really good. 5 Stars

1. Pati Jinich
  
  Oct 29
  
  Yummy! So glad you liked it Aaron, hugs to both of you 😉
  
Iris mirkin

Aug 01

Pati fabulous as always I’ve been making your recipes and you never fail to deliver. You have the most amazingly handsome family. Congratulations on all of your blessings.

1. Pati Jinich
  
  Aug 14
  
  You are incredibly sweet Iris, thanks so much!
  
Jerry Gonzalez

Jul 21

Pati, this dish was a big hit at our table! We served the chicken with asparagus and white rice. My wife posted a picture on social media while it was cooking and family started knocking on or door! Thanks again for sharing and all of your passion you put into your cooking!

1. Pati Jinich
  
  Jul 21
  
  Jerry, yay! So happy you guys enjoyed the full meal, congrats to the cook!
  
Sofia

Jun 04

Paty estoy buscando una receta que vi de pollo con salsa de nuez, cuando la oí la hice, salió riquísima te sacaste un 💯, pero ahora que se la quería compartir a mi hermana creo que me falto escribir en la receta el tomate, la verdad que no recuerdo si lleva o no, y no la encuentro en esta lista de recetas; de antemano gracias 😊
Gracias

1. Pati Jinich
  
  Jun 12
  
  Aqui te va la receta en espanol del pollo en salsa de ancho y nuez Sofia, no lleva tomates, ojala que tu hermana la disfrute! https://patijinich.com/es/pollo-con-salsa-de-nuez-y-chile-ancho/
  
Meg McAlister

May 16

I’m going to substitute some figs or raisins for the prunes as I don’t have any on hand, and cut up a whole chicken to make this for dinner tonight. We have lots of pecan trees so in addition to using the nuts, we also use the wood to smoke chicken or pork on the grill. Very tasty!

1. Pati Jinich
  
  May 23
  
  Yummy Meg, sounds like a plan to me, I hope you enjoyed your dinner 😉
  
Christina Miranda

May 15

I made this dinner tonight.
Would love to upload a foto but there doesn’t seem to be a way to do that. I did five cloves of garlic rather one because we love garlic at our house. Also had to sub in dates for the prunes. Since dates are quite sweet, I did a quarter of the amount- just 4 dates (pitted) or barely 1/3 cup. I measured everything else exactly. The sauce is an interesting flavor of sweet at first then spicy with a light hint of smoke at the back end. Next time I make this, I think I’ll reduce the 4 cups broth to two. As it is I only added half the pureed sauce to simmer with the chicken and even after reduction through the 40 minute simmer time it was still a LOT of sauce. Plus I have nearly two cups sitting in my blender. Paired it with cilantro rice and sauteed zucchini. I find I needed to salt the chicken and the zucchini very well for a well-rounded sauce. Overall, pretty good recipe and a nice change from typical spicy or cheesy Mexican recipes and a good recipe for those who dislike tomatoes.

1. Pati Jinich
  
  May 23
  
  Thanks so much for the review Christina and for sharing with us your subs and menu, glad you liked the flavors 😉
  
anagoris57@hotmail.com

May 06

Hola me gustaría esta receta de pecan y ancho chile salsa en español .Gracias

1. 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.

1. 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!

1. 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

1. 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

1. 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.

1. 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!❤️💕🥰

1. 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!

1. 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.

1. 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?

1. 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?

1. 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

1. 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.

1. 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 !!!

1. 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

1. 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!

1. 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.

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

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