StewsMediumFree

Pollo Almendrado (Chicken in Almond Sauce)

Name: Pollo Almendrado (Chicken in Almond Sauce)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 1 White onion; 3 Garlic cloves; 1.2 kg Chicken pieces; 150 g Blanched almonds; 1 Ancho chilli; 1 piece Cinnamon stick; 500 ml Chicken stock; 1 to taste Salt and pepper; 4 Tomatoes; 1 slice Sliced bread

65 min (20 prep + 45 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Chicken pieces bathed in a creamy toasted almond sauce with spices, a refined Pueblan dish with a delicate and elegant flavour.

About this recipe

Pollo almendrado is a Pueblan stew where chicken pieces are bathed in a velvety sauce made from toasted almonds, tomatoes, onion and spices. It is a dish of delicate flavour and silky texture, traditionally served at celebrations and family gatherings.

History & Origin

Pollo almendrado is one of the most refined dishes in Pueblan cuisine, a direct heir of the gastronomic fusion that occurred during the colonial period between indigenous Mesoamerican cookery and Spanish-Arab culinary traditions. Almonds arrived in Mexico with the Spanish conquistadors, who had themselves adopted them from Arab gastronomy during the centuries of Moorish presence on the Iberian Peninsula. In the convent kitchens of Puebla, Dominican and Poor Clare nuns experimented by combining these Old World nuts with New World techniques and flavours, creating dishes that existed in neither of the two original traditions. Pollo almendrado is a product of this convent creativity: the technique of thickening sauces with ground nuts was Arab, the tomatoes and chillies were American, and spices such as cinnamon and clove had arrived via Asian trade routes through the Manila Galleon. This convergence of three continents in a single dish is characteristic of Pueblan cuisine, recognised worldwide for its complexity and sophistication. Unlike moles, which require dozens of ingredients and days of preparation, pollo almendrado is a relatively straightforward dish that achieves remarkable depth of flavour with few ingredients. The toasted almond provides a natural creaminess and a sweet-earthy flavour that envelops the chicken without competing with it. In Puebla, almendrado is considered a dish for modest celebrations: more elegant than an everyday stew but less elaborate than a mole for major festivities. It is frequently found at Sunday luncheons, christenings and first communions. Some Pueblan families jealously guard their recipes, which vary in the proportion of almonds, the type of chilli used and whether or not soaked bread is added as a thickener.

Estimated cost

£9.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

12g

Carbohydrates

22g

Fat

2.5g

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season the chicken pieces with salt and pepper. In a large casserole with hot oil, brown the pieces on both sides until well sealed. Remove and set aside.
💡 Do not cook the chicken completely, just seal it so it is golden on the outside. It will finish cooking in the sauce.
2
In the same casserole, toast the almonds over medium heat, stirring constantly until lightly golden and aromatic. Remove and set aside.
💡 Watch the almonds closely as they burn very quickly. They should be golden, not dark.
3
Char the tomatoes, onion and garlic on a comal or dry frying pan until soft with black spots. Rehydrate the ancho chilli in hot water for 10 minutes.
💡 Well-charred tomatoes will give the sauce a deeper flavour.
4
In a blender, place the toasted almonds, charred tomatoes, onion, garlic, rehydrated ancho chilli, fried bread, cinnamon and a cup of chicken stock. Blend until smooth and homogeneous.
💡 If the sauce is too thick, add more stock gradually until you achieve a creamy consistency.
5
In the casserole with a little oil, fry the sauce over medium-high heat, stirring constantly for 5 minutes until it changes colour and releases its aroma.
💡 Frying the sauce is crucial for developing the flavour. It should bubble and darken slightly.
6
Add the remaining chicken stock, mix well and place the chicken pieces in the sauce. Cover and cook over low heat for 25-30 minutes until the chicken is fully cooked and the sauce has thickened.
💡 The sauce should cover the chicken pieces. If it reduces too much, add a little more stock.
7
Adjust seasoning with salt and pepper. Serve the chicken pieces generously bathed in the almond sauce. Accompany with white rice and warm tortillas.
💡 Garnish with toasted flaked almonds and fresh parsley for a more elegant presentation.