Angy Gears

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Chicken Breast with Peanuts and Almonds

20 mins
20 mins
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Delicious chicken breasts in a thick peanut sauce, almonds with tomato and a touch of cinnamon. Perfect strong dish for any occasion. Easy, practical and delicious.
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6 portions
  • 3 chickens, cut in half
  • 1/2 onions
  • 1 leave bay (laurel)
  • to taste salt
  • 1/2 Mexican french bread rolls
  • 3/4 cups milk
  • 1 tomtato, big
  • 4 tablespoons oil
  • 1/2 cups peanut
  • 1/4 cups almond
  • 2 onions, chopped coarse
  • 1 clove garlic, sliced
  • 1 liter chicken soup
  • 3 black pepper
  • 1 cinnamon stick


Cook the chicken breasts with 1/2 piece of onion, salt and 1 bay leaf in a pot with boiling water until soft; approximately 15 minutes.
Soak the roll in the milk. Roast the tomato on a comal, until your skin has burned. Peel and reserve.
Heat 2 tablespoons of oil in a large skillet over medium heat; Fry the peanuts and almonds until they turn golden, taking care not to burn. Remove from the pan and reserve.
Heat 1 tablespoon of oil in the same pan add the onion and chopped garlic . Soften until they look transparent. Reservation.
Heat 1 tablespoon of oil in a saucepan over medium heat.
Blend the bolillo very well with the milk, tomato, peanuts, almonds, onion, garlic, peppers, cinnamon and 2 cups of chicken broth.
Pour into the pan with the hot oil and fry for a few minutes until it begins to boil. Add 1 cup of chicken stock or the amount needed to achieve the consistency of a mole.
When the sauce boils again, add the cooked chicken and reduce the heat to medium-low. Let everything boil gently for 10 minutes for the flavors to integrate. It serves.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Paebb Buenburgos
17/04/2018 08:56:51
Quedaron deliciosas las pechugas, gracias

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