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    You are in: Home / Recipes / Pollo En Nogada (Chicken in Chile and Nut Sauce) Recipe
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    Pollo En Nogada (Chicken in Chile and Nut Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Mami J's Note:

    This spicy, earthy dish has a similar preparation to mole, however it's flavor is quite different. The sauce, made with peanuts and pecans, is fairly easy to make. The chicken cooks in a pressure cooker. Use the chicken pieces of your preferences (I prefer skinned breast halves and drumsticks), but make sure that they are bone-in, otherwise the broth will have no flavor. You can make the sauce milder by using only 3 ancho chiles and one pasilla or you can substitute California and/or New Mexico chiles.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the chicken and broth

    For the nut sauce

    Directions:

    1. 1
      For the chicken:.
    2. 2
      Place the chicken pieces, 1 quart water, and the rest of the broth ingredients in a pressure cooker. Cook according to manufacturer's instructions, about 30 minutes.
    3. 3
      Meanwhile, for the sauce, heat a large, deep, non-stick skillet or Dutch oven. Add all the chiles and toast lightly on both sides. Then place in a bowl and add warm water to cover. Let sit until chiles are softened, about 15 minutes.
    4. 4
      With a knife and fork or using rubber gloves take the chiles and seed and devein them. Set aside.
    5. 5
      While the chiles rest, add the oil to the skillet and lower the heat. Fry the bread slices lightly on both sides. Remove. Add the spices to the skillet and stirring often, toast the until fragrant. Immediately remove from heat.
    6. 6
      Place the chiles and the spices in the container of a food processor or blender, add about 1/2 cup of water and the salt. Pulse until well blended. Add the peanuts and pecans. Add more water if needed for all the ingredients to incorporate.
    7. 7
      Return sauce to skillet and bring to a boil. Cook over low heat for 5 minutes. Add chicken broth through a strainer, 1 cup at a time until the sauce reaches the desired consistency. Check the seasoning and add more salt if needed.
    8. 8
      Add the chicken pieces, ladle the sauce over them and simmer for 5 minutes. Serve with white rice or Mexican style rice.

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    Nutritional Facts for Pollo En Nogada (Chicken in Chile and Nut Sauce)

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.3
     
    Calories from Fat 59
    43%
    Total Fat 6.5 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 665.1 mg
    27%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 5.4 g
    21%
    Sugars 1.4 g
    5%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    fresh thyme

    whole allspice

    cloves

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