Pollo en Salsa de Piñón y Culantro
Tender chicken pieces simmered in a vibrant, herbaceous sauce made with pine nuts and cilantro, offering a unique and flavorful twist on chicken dishes.
🧂 Ingredients
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 2 bunches Cilantro(stems and leaves, roughly chopped)
- 1/2 cup Pine nuts(toasted)
- 1.5 cups Chicken broth
- 1/2 cup Heavy cream
- 1 tbsp Lime juice
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper.
💡 Tip: Ensure chicken is evenly seasoned. - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the skillet and set aside.
⏱️ 5-7 minutes - 3
Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 minutes - 4
In a blender or food processor, combine the chopped cilantro, toasted pine nuts, chicken broth, heavy cream, and lime juice. Blend until smooth. This is your sauce base.
💡 Tip: Toast pine nuts lightly in a dry pan until fragrant for best flavor. - 5
Pour the blended sauce into the skillet with the onions and garlic. Bring to a simmer. Return the browned chicken pieces to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
⏱️ 20-25 minutes - 6
Adjust seasoning with salt and pepper. Serve hot, garnished with extra cilantro or a sprinkle of pine nuts.
💡 Tip: This dish pairs well with white rice or patacones.
💡 Pro Tips
- ✓If the sauce is too thick, add a little more chicken broth or water.
- ✓For a richer flavor, use chicken thighs instead of breasts.
🔄 Variations
- Add a pinch of cumin or a touch of chili flakes for extra spice.
- Substitute almonds or cashews for pine nuts if unavailable.