Free Mexican Recipes for making easy mexican chicken in walnut sauce or pollo en salsa de nuez ready to serve with mexican food. Free spicy recipes for cooking easy mexican foods. The use of walnut as a sauce in this recipe makes the chicken nutty and delicious. You don't have to stick to walnuts for this recipe, instead feel free to try other nuts.

Chicken in Walnut Sauce (Pollo en salsa de nuez) - Easy Mexican Recipe For Mexican Main Course


  • 3 whole chicken breasts (skinned, boned, halved, cut into slices)
  • 5 tbsp peanut oil
  • 6 cloves garlic (chopped)
  • 3 dried chiles anchos *
  • 1 large onion (chopped fine)
  • 2 cup walnut (broken into pieces)
  • 2 tbsp coriander leaves (chopped)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • salt & pepper to taste
  • 1 cup chicken stock (home-made or canned)
* Preparing chiles anchos: To prepare the dried chilies, break them into pieces and placed in a boiling pot of water. Remove from heat, allow chilies to dry. Using rubber gloves, remove the veins, stems and seeds. Place the flesh into a blender or food processor with enough liquid to make a smooth paste. Do a big batch and refrigerate in the fridge and use as needed.

We hope you enjoy our Mexican chicken in walnut wauce ( Pollo en salsa de nuez ) free chicken and other mexican food recipes.


How to make Chicken in Walnut Sauce (Pollo en salsa de nuez):


  • To make the chicken first, heat 3 tbsp oil in a large skillet
  • Saute 1/3 of garlic till just golden brown
  • Add in chicken breasts and saute 5 mins on each side
  • When chicken is done, remove and set aside
  • Keep warm in a low oven
  • To make the sauce, add the remaining 2 tsp oil to skillet
  • Saute the oinons and remaining garlic till onion becomes translucent
  • Transfer onions and garlic to food processor
  • Add rest of ingredients (except chicken) and process to smooth puree
  • Return purree to skillet and bring to a simmer
  • Cook for 5 mins, stirring constantly
  • Sauce should be the consistenty of heavy cream, if too thick, add more chicken stock or a little water
  • If sauce is too thin, cook a fews mins longer to reduce
  • Place breasts in sauce, cook and simmer for 3 more mins or till breasts are heated through

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