Mexican Chicken Adobo (Adobo de Pollo)
Mexican Adobo Chicken (Adobo de Pollo) is an earthy, spicy traditional dish made with homemade sauce from three types of chilies that cooks with boneless chicken breasts.
Equipment
- blender
- large non-stick skillet
- baking dish
Ingredients
- 2 pieces ancho chiles seeded
- 4 pieces guajillo chiles seeded
- 2 pieces pasilla chiles seeded
- 4 teaspoons vegetable oil divided
- 1 small white onion sliced
- 4 cloves garlic peeled
- 2 cups fat-free chicken stock
- 4 pieces Roma tomatoes cored and chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground cloves
- ¼ stick cinnamon (one quarter of a 1.5-inch cinnamon stick)
- 2 pounds boneless skinless chicken breasts 6 chicken breasts
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F. Clean the chilies by removing the seeds and the veins.
- In a large non-stick skillet, add 2 teaspoons oil over medium-high heat and sauté the onion with the garlic until the onion has softened. Place in the blender.
- Add ½ cup of the stock to the skillet and add the chilies. Cook over medium-high heat for 5 minutes, turning the chilies midway through using tongs, until the chilies begin to soften and become fragrant. Remove and place in the blender.
- Add the tomatoes, salt, pepper, cumin, cloves, and cinnamon to the skillet. Cook over medium-high heat until the tomatoes begin to soften (a few minutes).
- Add the tomato mixture to the blender along with the apple cider vinegar and remaining stock. Blend until smooth.
- Add the remaining 2 teaspoons of oil to the skillet. Sear the chicken breasts on both sides over medium heat (1 minute per side). Remove from heat.
- Place the chicken into a baking dish. Cover with the sauce from the blender (flip the chicken to fully coat). Bake for 30 minutes or until the chicken registers 165 degrees F internal temperature.
- Serve the chicken whole with some sauce or shred the chicken to use in other dishes.
Notes
Sauce makes 4 cups. The chicken can be served whole or shredded for use in other dishes. Store the prepared chicken in an airtight container in the refrigerator for up to 4 days. Store the sauce in a sealed jar (or container) for up to 1 week.
Nutrition
Serving: 1chicken breastCalories: 266kcalCarbohydrates: 11gProtein: 35gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 99mgSodium: 1044mgPotassium: 825mgFiber: 2gSugar: 4gVitamin A: 1325IUVitamin C: 10mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!