POLLO ADOBADO RECIPE | ALLRECIPES
Provided by: Francisco Noriega
Categories: Mexican Recipes
Total time: 1 hours 30 minutes
Prep time: 15 minutes
Cook time: 1 hours 15 minutes
Yield: 4 servings
|2 Roma tomatoes|
|4 guajillo chile peppers, stemmed and seeded|
|⅓ large onion|
|1 stalk celery|
|1 carrot, peeled|
|1 clove garlic|
|1 cup chicken stock|
|2 tablespoons chicken bouillon granules|
|2 pounds chicken breasts|
|3 bay leaves|
- Preheat oven to 400 degrees F (200 degrees C).
- Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
- Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
- Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
- Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Calories 350.3 calories, CarbohydrateContent 9.5 g, CholesterolContent 129.3 mg, FatContent 12.7 g, FiberContent 1.9 g, ProteinContent 47.6 g, SaturatedFatContent 3.5 g, SodiumContent 936.9 mg, SugarContent 5.5 g
MEXICAN ADOBO CHICKEN WITH POTATOES – MARICRUZ AVALOS KITCHEN BLOG
Provided by: Maricruz
Categories: main dish
Total time: 800 minutes
Prep time: 20 minutes
Cook time: 60 minutes
|6 chicken thighs (skinless)|
|1 lb potatoes (peeled and cut into cubes)|
|3 Tbsp oil|
|3 dry guajillo chillies (stems and seeds removed)|
|1 ancho pepper (stems and seeds removed)|
|1 pasilla pepper (stems and seeds removed )|
|¼ cup white vinegar|
|½ medium onion|
|2 garlic cloves (peeled)|
|1 tsp black pepper|
|½ tsp cumin seeds|
|1 Tbsp dry oregano|
|2 bay leaves|
|1 Tbsp salt|
- Cut the chiles in half lengthwise and discard seeds and veins.
- Place them into a bowl and cover with hot water. Let chilies soak for 20 minutes.
- Place chilies and spices into a blender, add ½ cup of soaking water and blend until smooth.
- Place chicken into a large bowl, add sauce and mix to coat evenly.
- Cover the bowl and place it in the refrigerator for at least 3 hours, but preferably overnight.
- Heat oil/lard in a braiser pan over medium heat. Add the chicken thighs and sear both sides until lightly browned (about 5 minutes).
- Pour one cup of water or chicken stock and add a pinch of salt. Bring to a boil then lower the heat to the minimum.
- Bring to a simmer and cook for 45 minutes over medium heat, turning the chicken twice in between.
- Add potatoes and season with salt. Cook for about 15 minutes mixing carefully from time to time until potatoes are nicely tender.
- Serve with rice or salad on the side.
Calories 407 kcal, CarbohydrateContent 21 g, ProteinContent 21 g, FatContent 27 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 111 mg, SodiumContent 1264 mg, FiberContent 5 g, SugarContent 4 g, UnsaturatedFatContent 18 g, ServingSize 1 serving
How do you make adobo chicken?
Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish. It marinates for hours to create a delicious and robust flavor. By Mama Maggie’s Kitchen Bring water to a boil in a saucepan. Turn the heat off. Add the guajillo chiles and ancho chiles to the sauce pan. Cover with a lid. Let sit for 5 minutes, or until chile is soft and pliable.
Can you freeze Pollo en adobo?
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days. You can microwave the chicken in short segments (30 seconds) until warm to reheat leftovers, or you can heat a pan on low on the stove and warm the chicken that way. If the adobo sauce is too thick, add a splash of water to it. Can I Freeze Chicken Adobo?
What is Pollo adobado?
Pollo Adobado (Mexican Chicken Adobo) Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish. It marinates for hours to create a delicious and robust flavor.
How do you store Pollo en adobo sauce?
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days. You can microwave the chicken in short segments (30 seconds) until warm to reheat leftovers, or you can heat a pan on low on the stove and warm the chicken that way. If the adobo sauce is too thick, add a splash of water to it.