StewsMediumFree

Chicken in Prune and Mulato Chilli Sauce

Name: Chicken in Prune and Mulato Chilli Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 2 Dried ancho chilli; 1.2 kg Bone-in chicken thighs; 100 g Pitted prunes; 0.5 White onion; 250 ml Chicken stock; 1 cda Salt; 1 Cinnamon stick; 3 cdas Vegetable oil; 4 Dried mulato chilli; 3 Tomato; 3 cloves Garlic

80 min (30 prep + 50 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Chicken braised in bittersweet sauce of prunes, mulato chilli, tomato and cinnamon.

About this recipe

Chicken in prune sauce is a festive stew of central Mexico that showcases New Spain fusion at its finest: chicken thighs braised in a bittersweet sauce of prunes, mulato and ancho chillies, tomato and cinnamon, creating a deeply dark, intensely glossy sauce that shifts between sweet and spiced-hot with every mouthful. It is the stew of Holy Week and weddings in Puebla and the State of Mexico.

History & Origin

The prune arrived in Mexico with the Franciscans in the 16th century, who used it in Lenten stews to sweeten chilli sauces. The combination of dried fruits with chillies is a clearly New Spain technique that fused the Arab tradition of fruits in savoury stews - arrived via Spain - with Mesoamerican dried chillies. The mulato chilli - a dark variety of ancho - contributes dark chocolate notes that pair perfectly with the sweetness of prune.

Estimated cost

£9.55

Total cost

£1.59

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

30g

Protein

28g

Carbohydrates

18g

Fat

Fibre

440mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the mulato and ancho chillies on a dry comal, 30 seconds per side. Soak in hot water for 20 minutes. Drain and reserve the soaking water.
2
Char the tomatoes, onion and garlic on the comal. Blend with the soaked chillies, prunes, cinnamon and soaking water.
3
Season the chicken with salt and pepper. In a casserole with hot oil, brown the chicken on both sides over high heat, about 5 minutes per side. Remove.
💡 Browning the chicken is crucial for the final flavour.
4
In the same oil, fry the blended sauce over high heat, stirring for 5 minutes. Add the chicken stock and adjust consistency.
5
Return the chicken to the casserole. Cover and cook over low heat for 30 minutes until the chicken is very tender. Adjust salt.
6
Serve the chicken generously sauced alongside white rice and tortillas.