Chicken with Ancho Chiles and Prunes

Chicken with Ancho Chiles and Prunes
“This sultry chicken with the chocolatey richness of ancho chilies and the sweetness of prunes is a crowd pleaser. And a man pleaser. And it makes the house smell heavenly. What are you waiting for?”
chicken, prunes, chilies
When this old world starts getting me down and people are just to much for me to face, I look for recipes.  Yes, it would be nice if Carole King was playing in the background. I suppose I should look her up on Spotify, but I’m not very good at that. I could drag out my music and sing my heart out on my out of tune piano, but that might scare the dogs. Good thing cooking often helps brighten my mood and get me back on track.
I have a plethora of cookbooks, but sometimes it is easier to just look online. I read a lot of blogs and the last few weeks I have been slow on commenting. I apologize, my friends. I get lots of ideas from all of the good cooks out there, but this recipe is from the New York Times. I can’t say I like reading the New York Times, except for maybe the weekend version, but I really do love their cooking section. Yes, you too should subscribe. Every day they send emails about what to cook for the week or the weekend or the upcoming holidays. Sometimes they miss the mark and other times I think they know just what I want.
chicken, chilies, prunes
This recipe wasn’t a featured recipe, but somehow I got on the chicken page and while browsing I hit upon it. Maybe it sounded like the perfect Sunday night dinner or maybe I knew the house would smell terribly good. I did knew I could leave it on the stove with no worries if Manservant was running late or even nonexistent. I also could serve it with polenta or mashed potatoes, rice or quinoa, and I love those. Preferably the mashers, but in this case I chose blue corn polenta, because the recipe suggested it. I love polenta, but won’t do it again. This sauce was made for rice or mashers. Trust me on this.
chicken, prunes, chilies
You can also trust me on this recipe. It’s as simple as browning the chicken, chopping some onions and garlic and soaking the chilies. Add in some sherry and last but not least, some sherry vinegar and you have a meal that Manservant actually showed up for. That should tell you something. This isn’t a spicy recipe but it does have spice. The soothing kind of spice. The kind that makes you come down from the roof and still dream of paradise. Or ask for seconds.
chicken, ancho chilies, prunes
Some more to try:
 Chicken Sofrito                     Chicken with Saffron and Hazelnuts          Ketchup Chicken                

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This chicken with ancho chilies and prunes is a little sweet and a little spicy. What a great combination! Rich and sultry and easy to make this braised chicken hits all the spots! #chicken #chilies #entree #dinner



yield: 4-6 servingsAuthor: Florence Fabricantprint recipe

Chicken with Ancho Chiles and Prunes

This sultry chicken with the chocolatey richness of ancho chilies and the sweetness of prunes is a crowd pleaser. And a man pleaser. And it makes the house smell heavenly. What are you waiting for?
prep time: 20 MINScook time: total time: 20 mins


  • 3 Dried Ancho chilies
  • 1 T extra virgin olive oil
  • 1 cut up chicken into 10 pieces
  • Salt, Pepper, Garlic Powder, Ancho chile powder
  • 1 small red onion, chopped
  • 3 garlic cloves, sliced thin
  • 1 1/2 t ground cumin
  • 3/4 c chicken stock
  • 1/4 c fino sherry
  • 1 T red miso or I used umami paste
  • 16 pitted prunes
  • 2 T sherry or sweet vinegar
  • Cilantro, radishes, chives, for garnish


  1. Place chilies in a small bowl and cover with boiling water. Set aside to soften.
  2. Heat oil over medium high heat in a large saute pan that has a lid. Dry chicken pieces and place in pan. Sprinkle well with salt, pepper, garlic and chile powder. Sear until gold on one side and turn over. Season again as above and sear until golden. Remove pieces to platter. Reduce heat to low.
  3. Add onions and garlic and saute until soft. Dust with cumin powder, stir and then add stock and sherry while scraping residue from pan. Stir in miso and remove from heat.
  4. Drain chilies, cut in half and remove seeds and cores. Chop and add to sauce with prunes. Stir.
  5. Return chicken and any juices to pan, basting with sauce. Cover and simmer on low 20 minutes or until done, basting occasionally, until chicken is cooked. Remove chicken to platter. Add vinegar to pan, bring to a simmer and stir. Check for salt and add if needed. If sauce has reduced to much add more chicken broth or water, though I had plenty of sauce. Spoon sauce and prunes over chicken. Scatter garnishes on top.
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  • Joy
    April 29, 2017 at 4:04 am

    This was great! I found it here and checked the NYT cooking section where people noted that the recipe was a little sweet, so I only used 12 prunes. It was perfect for us! I also served along side a green rice recipe that helped to balance the sweetness. Thanks for sharing, I would never have found this recipe but for your blog!

    • Abbe Odenwalder
      April 29, 2017 at 6:13 am

      So nice to be helpful Joy! I really liked this recipe! Green rice sounds perfect for this! Thanks for reading.

  • SavoringTime in the Kitchen
    March 31, 2017 at 3:10 pm

    I get a lot of ideas from the NYT cooking section also and this is one that I missed. It sounds so delicious, Abbe. We could all use a little comfort food when this ole world starts getting us down 🙂

  • Juliana
    March 30, 2017 at 5:21 pm

    This is such an interesting combination of flavors…spicy and sweet…I can only imagine how this chicken must taste…delicious!
    I hope you are having a great week Abbe 🙂

  • Jeff
    March 30, 2017 at 2:47 am

    Thank you for this recipe. It looks stunningly delicious, and so unusual. I agree with you about NYT Cooking – a great resource, and this looks like obvious proof.

  • Cheri Savory Spoon
    March 30, 2017 at 12:38 am

    What a delicious looking meal, love all the flavors especially the addition of prunes. And your plates are so colorful and gorgeous. The NY times cooking section is one my favorites too……

  • Kelsie | the itsy-bitsy kitchen
    March 29, 2017 at 10:45 pm

    This is SUCH a pretty dish! I'm loving all those colors. And I'm the same, Abbe–I have a RIDIC cookbook collection but I have to force myself to bake/cook from it because, hi, how easy (and fun) is it to get recipes from blogs?

  • Amy (Savory Moments)
    March 29, 2017 at 6:23 pm

    This chicken dish looks so pretty and quite flavorful!

  • mjskit
    March 29, 2017 at 5:01 pm

    What a mouthwatering dish! Love all of the tasty ingredients and find the addition of miso quite interesting. Wouldn't have thought to use miso in a Mexican inspired dish. Your list of "bases" is similar to mine, but like you, there are some bases that work with a sauces and others that don't. Thanks for the heads-up on using rice or mashed with this dish. Lovely photos BTW!

  • Bobbi Marshall
    March 29, 2017 at 1:01 pm

    This dish has it all going on. Sweet, sour, savoury. spicy. Love it!

  • mimi rippee
    March 29, 2017 at 12:20 pm

    A. Very. Interesting. Recipe… No, I'm not trying to be dramatic, my keyboard keeps adding periods and capital letters. I had to throw my last one away because it quit typing M's, commas, and periods. So odd. Anyway, a beautiful recipe, and I loved your post!

  • Angie Schneider
    March 29, 2017 at 10:22 am

    I love the delicious combo of prunes, chiles and chicken…definitely a keeper.

  • Liz Berg
    March 29, 2017 at 9:25 am

    Oooh, I bet you created a fabulous depth of flavor with these ingredients! Love how this looks on your beautiful plate, too 🙂

  • Kitchen Riffs
    March 29, 2017 at 2:47 am

    Definitely a meal worth showing up for! Great dish — just loaded with flavor, and pretty to boot. Spicy is always good. Always. 🙂