Adobado chicken, a vibrant and flavorful dish from Mexican cuisine, is a testament to the magic of simple ingredients transformed into culinary excellence. The rich, deep flavors of this marinated chicken are achieved through a blend of chiles, spices, and citrus, creating a marinade that tenderizes and infuses the meat with irresistible complexity. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly approachable, offering a delicious meal that’s perfect for a weeknight dinner or a festive gathering. The bold, slightly sweet, and undeniably savory profile will quickly become a family favorite.
This recipe simplifies the traditional adobado process, making it easy to achieve restaurant-quality results at home. Forget complicated techniques and lengthy preparations – we've broken it down into clear, manageable steps. Ready to embark on a culinary adventure and experience the authentic taste of Mexican adobado? Let's dive into the step-by-step instructions!
Tools Needed
- Griddle or pan
- Blender
- Saucepan
- Knife
Ingredients
- Guajillo chilies: 20
- Onion: 1/4
- Tomatoes: 4
- Garlic cloves: 4
- Avocado leaves: a handful
- Allspice flakes: 10
- Cloves: 10
- Ground oregano: 1 tbsp, 1 tsp
- Salt
- Pepper
- Cooking oil
- Water
- White vinegar or apple cider vinegar
- Chicken: 1 whole or desired pieces
- Chicken broth: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Adobo Sauce
- Roast the guajillo chilies without oil until they change color slightly. Be careful not to burn them.
- Soak the roasted chilies in hot water for a few minutes.
- Roast 1/4 onion, 4 tomatoes, and 4 garlic cloves on the same griddle.
- Remove the roasted garlic.
- Add avocado leaves to the roasted onions.
- In a blender, combine the roasted chilies, tomatoes, onion, garlic, avocado leaves, allspice, cloves, oregano, salt, and pepper.
- Blend until smooth.
- Strain the chili marinade through a strainer to remove seeds.
Step 2. Cook the Chicken
- Heat cooking oil in a saucepan. Add the chicken pieces (whole chicken or desired parts).
- Season the chicken with salt and pepper. Fry for a few minutes over medium heat, covered.
- Cook the chicken for 15-20 minutes, covered, until no longer bleeding. Add water if needed to ensure it cooks through.
- Once cooked, chop the chicken.
Step 3. Combine and Simmer
- Add the strained marinade to the cooked chicken.
- Stir to coat the chicken. Add more water if necessary.
- Simmer until the sauce thickens slightly. Add roasted avocado leaves and vinegar (apple cider is preferred).
- Add 2 tablespoons of chicken broth.
- Continue to simmer until the sauce has reduced and thickened, about 15-20 minutes more.
Step 4. Serve
- Serve the adobado chicken with rice or beans.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Don't let the chilies burn while roasting, as it can make them bitter.
- If using a whole chicken, ensure it is cooked thoroughly before adding the marinade.
- Leftover marinade can be used for enchiladas.
Nutrition
- Fat: 25-35g
- Carbs: 15-25g
- Protein: 30-40g
FAQs
1. Can I use bone-in or boneless chicken thighs for this recipe?
Both work great! Bone-in thighs will be more flavorful and juicy, but boneless are quicker to cook. Adjust cooking time accordingly.
2. How long can I marinate the chicken before cooking?
Ideally, marinate for at least 4 hours, or even overnight in the refrigerator for maximum flavor. The longer, the better!
This easy adobado chicken recipe delivers bold Mexican flavors without the fuss. From weeknight dinners to special occasions, this dish is sure to become a staple in your kitchen. Enjoy the delicious results of your culinary adventure!