Entree: Mexico – Puebla, Central Mexico – Pollo en Salsa de Almendra (Chicken in Almond Sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 6–8 oz (170–225 g) each
- 1 1/2 tsp (7.5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 1 1/2 cups (210 g) blanched almonds
- 5 medium roma tomatoes, roasted, about 1 lb (450 g)
- 1 medium white onion, quartered, about 1 cup (150 g)
- 4 garlic cloves, peeled
- 1 ancho chile, dried, stemmed and seeded (about 6–8 g)
- 1 pasilla chile, dried, stemmed and seeded (about 5–7 g)
- 2 slices bolillo or white bread, crusts removed, torn into pieces (about 2 oz / 60 g)
- 1 small cinnamon stick (about 1 inch / 2.5 cm) or 1/4 tsp (1 g) ground cinnamon
- 3 whole cloves or 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (2.5 ml) ground cumin
- 2 1/2 cups (600 ml) low-sodium chicken broth, divided (about 1 1/2 cups / 360 ml for sauce, 1 cup / 240 ml for cooking chicken)
- 1 tbsp (15 ml) vegetable oil or lard for frying bread (optional)
- 1/4 cup (60 ml) heavy cream or Mexican crema (optional, for silkier finish)
- 1/4 cup (30 g) sliced toasted almonds, for garnish
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- Lime wedges for serving

Mexican-style rice to serve:
- 1 1/2 cups (285 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil
- 1/2 small onion, finely chopped (about 50 g)
- 2 cloves garlic, minced
- 2 1/2 cups (600 ml) chicken broth
- 1/2 tsp (2.5 ml) salt

Instructions

Short Description:
Pollo en Salsa de Almendra is bone-in chicken simmered in a smooth, nutty sauce made from toasted almonds, roasted tomatoes, chiles, and warming spices. Served with simple Mexican-style white rice, it is a complete, home-style Puebla entree.

Regional Notes:
This Puebla version highlights blanched toasted almonds blended with roasted tomatoes and dried chiles for a lightly sweet, aromatic sauce rather than the heavier, complex moles of the region. The use of bolillo/bread to body the sauce and a small amount of warm spices (cinnamon, cloves) gives it the characteristic Puebla profile.

1. Season the chicken pieces with 1 tsp (5 ml) of the salt and 1/4 tsp (1.25 ml) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden, about 4–5 minutes per side. Transfer browned chicken to a plate and set aside.
2. While browning chicken, toast the blanched almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 5–7 minutes. Transfer to a bowl and let cool.
3. In the same dry skillet, lightly char the dried ancho and pasilla chiles over low heat for 30–60 seconds per side (do not burn). Remove stems and seeds; place chiles in a bowl and cover with hot water to soften for 10–15 minutes.
4. Roast the roma tomatoes, quartered onion, and garlic cloves under a broiler or on a hot comal/griddle until skins are blackened and softened, about 8–12 minutes, turning as needed. Let cool slightly.
5. In 1 tbsp (15 ml) oil, quickly fry torn bolillo pieces until golden and crisp; set aside on paper towels to drain.
6. Drain softened chiles, reserving a bit of soaking liquid. In a blender, combine toasted almonds, roasted tomatoes, roasted onion, roasted garlic, softened chiles (remove stems), fried bread, cinnamon stick (or ground cinnamon), cloves, ground cumin, 1 1/2 cups (360 ml) chicken broth, and 1/4 tsp (1.25 ml) salt. Blend until very smooth, adding a tablespoon of chile soaking liquid or broth if needed to move the blade. For an extra-silky texture, pass the sauce through a fine sieve into a bowl, pressing to extract liquid; discard solids.
7. In the skillet used for the chicken, add the remaining 1 tbsp (15 ml) oil and heat over medium. Pour the almond-tomato sauce in and bring to a simmer, taste and adjust salt and pepper. If sauce is too thick, add up to 1/4 cup (60 ml) more chicken broth. Simmer gently for 8–10 minutes to meld flavors. Stir in 1/4 cup (60 ml) heavy cream or crema if using, and remove cinnamon stick and whole cloves if used.
8. Return the browned chicken to the sauce, nestling pieces into the sauce. Add up to 1 cup (240 ml) additional chicken broth if needed to cover about half the chicken pieces. Simmer, covered, over low-medium heat until chicken is cooked through and tender, about 25–30 minutes (internal temp 165°F / 74°C). Turn pieces once or twice to coat evenly; skim any excess fat.
9. Meanwhile, make the rice: heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes; add minced garlic and cook 30 seconds. Add rinsed rice and stir to coat, toasting lightly for 2–3 minutes. Add 2 1/2 cups (600 ml) chicken broth and 1/2 tsp (2.5 ml) salt, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
10. Taste the chicken and sauce, adjust seasoning. Serve Pollo en Salsa de Almendra over or alongside the warm Mexican-style rice, garnish with sliced toasted almonds, chopped cilantro, and lime wedges.