Mexican Chicken with Almond Chile Cream
Savor the bold, smoky flavors of Mexican cuisine with this vibrant Mexican Chicken with Almond Chile Cream recipe. Tender, golden-seared chicken breasts are smothered in a rich and velvety sauce made with toasted almonds, dried guajillo and ancho chiles, garlic, and a touch of tangy Mexican crema. The distinct nuttiness of the almonds perfectly balances the smoky heat of the chiles, creating a decadent topping that takes this dish to the next level. Paired with fluffy, buttery white rice and garnished with fresh cilantro, this meal is as visually stunning as it is delicious. Perfect for weeknight dinners or a festive gathering, this recipe brings authentic Mexican flavors directly to your table, making it an irresistible centerpiece of any meal.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 cup almonds
- 4 pieces garlic cloves
- 0.5 piece white onion
- 2 cups chicken broth
- 0.5 cup Mexican crema (or sour cream)
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 cup white rice
- 2 cups water
- 1 tablespoon butter
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Season the chicken breasts with salt and pepper on both sides.
Step 3
In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and place it in a baking dish.
Step 4
While the chicken is baking, prepare the chile base. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1-2 minutes on each side until they become fragrant. Be careful not to burn them.
Step 5
Remove the chiles from the skillet and soak them in 1 cup of hot water for about 10 minutes to soften.
Step 6
In the same skillet, add the almonds and toast them for 2-3 minutes until golden, stirring constantly. Remove from the heat and set aside.
Step 7
In a blender, combine the soaked chiles (reserve the soaking liquid), toasted almonds, garlic cloves, white onion, chicken broth, and reserved chile soaking liquid. Blend until smooth and creamy.
Step 8
Pour the almond chile sauce back into the skillet and bring to a simmer over medium heat. Allow it to cook for 5 minutes while stirring occasionally.
Step 9
Stir in the Mexican crema and lime juice. Mix well and season with additional salt if needed.
Step 10
Pour the chile cream sauce over the chicken in the baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes or until the chicken is cooked through.
Step 11
While the chicken is baking, cook the white rice. In a medium saucepan, combine the rice, water, butter, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Step 12
Fluff the rice with a fork and set aside.
Step 13
Once the chicken is cooked, remove it from the oven and garnish with fresh cilantro.
Step 14
Serve the chicken with almond chile cream sauce over the rice. Enjoy your flavorful Mexican-inspired meal!
Nutrition Facts
| Serving size | (2310.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3066.1 |
| Total Fat 165.1g | 0% |
| Saturated Fat 39.4g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 704.5mg | 0% |
| Sodium 4167.9mg | 0% |
| Total Carbohydrate 126.3g | 0% |
| Dietary Fiber 38.3g | 0% |
| Total Sugars 13.7g | |
| Protein 268.4g | 0% |
| Vitamin D 9.2IU | 0% |
| Calcium 729.4mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 3835.3mg | 0% |
Source of Calories