Chicken in Mexican Almond Sauce

Chicken in Mexican Almond Sauce

Preparation Time10 mins Cooking Time30 mins Makes 4 servings

Cook up Knorr’s delicious Chicken in Mexican Almond Sauce made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information


390 (per serving)

Calories from Fat

200 (per serving)

Total Fat

23g (per serving)

Saturated Fat

2.5g (per serving)


90mg (per serving)


1410mg (per serving)

Total Carbs

11g (per serving)

Dietary Fiber

4g (per serving)


3g (per serving)


36g (per serving)


10% (per serving)


10% (per serving)

Vitamin C

10% (per serving)

Vitamin A

2% (per serving)

Ingredients List
  1. 1 cup sliced almonds, divided
  2. 1/2 tsp. dried oregano leaves
  3. 1/4 tsp. ground cinnamon
  4. 2 bay leaves
  5. 2 Tbsp. vegetable oil
  6. 4 boneless, skinless chicken breast halves, (about 1-1/4 lbs.)
  7. 1 cup finely chopped Spanish onion
  8. 3 cloves garlic, finely chopped
  9. 2 Knorr® Chicken flavor Bouillon Cube(s)
  10. 2 cups water
  11. 1/4 tsp. ground black pepper
  12. 1 Tbsp. chopped fresh cilantro



1. Lightly toast 1/4 cup almonds; set aside. Process remaining 3/4 cup almonds in blender or food processor until finely ground.

2. Cook ground almonds, oregano, cinnamon and bay leaves in large nonstick skillet over medium-high heat, stirring constantly, until toasted, about 1 minute. Remove almond mixture and set aside.

3. Heat 1 tablespoon oil in same skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Remove chicken and set aside. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook onion and garlic, stirring frequently, until onion is tender, about 2 minutes .

4. Stir in Knorr® Chicken flavor Bouillon Cube blended with water, reserved ground almond mixture and black pepper and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.

5. Process 1 cup sauce in blender or food processor until smooth and return to skillet. Return chicken with juices to skillet and simmer, stirring sauce occasionally, until chicken is thoroughly cooked, about 10 minutes. Remove bay leaves. Sprinkle with toasted almonds and cilantro. Serve, if desired, with hot cooked rice.