Pollo Almendrado (Mexican Chicken in Almond Chile Sauce)
Chicken in a Smooth Almond, Sesame, and Dried Chile Sauce
Pollo almendrado is a classic Mexican chicken dish simmered in a smooth, nut-based sauce made with toasted dried chiles, almonds, and sesame seeds. It’s rich without being heavy, with a gentle smokiness and just enough heat—perfect with rice to catch every bit of sauce.
Ingredients
for Pollo Almendrado
For the chicken
For the almond chile sauce
How to Make Pollo Almendrado
1Prep the almonds
2Toast the chiles
- Note
Keep them moving and don’t let them burn—they turn bitter quickly.
3Toast the sesame
4Blend the sauce
5Cook the chicken
6Simmer in the sauce
7Serve
About Pollo Almendrado
Pollo almendrado draws from traditional mole-style cooking, where nuts, seeds, and dried chiles come together into layered, well-balanced sauces. This version keeps the process straightforward while staying true to those flavors—using guajillo and California chiles, almonds, and sesame seeds for a sauce that’s smooth, lightly smoky, and deeply savory. It comes together with simple techniques like toasting and blending, making it approachable without losing character. The result is a dish that feels grounded and complete, whether it’s a weeknight meal or something you take your time with.
Tips for the Best Pollo Almendrado
Toast with control
Use medium-low heat and stay close—chiles and sesame can go from perfect to bitter fast.
Get it smooth
Blend well, and strain if needed for a cleaner, more refined texture.
Adjust the heat
Leave out the chile de arbol or add more depending on how much heat you want.
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