Main CourseDinner

Pollo Adobado

Name: Pollo Adobado
Prep time: 25 min
Cook time: 50 min
Total time: 3 h 15 min
Yield: 4 порции
Cuisine: mexican
Ingredients: 8 бр. chicken thigh bone-in, skin-on; 6 бр. guajillo chile stemmed, seeded; 3 бр. ancho chile stemmed, seeded; 1 бр. chipotle chile in adobo; 4 скилидка garlic peeled; 0,25 чаша white vinegar; 1 ч.л. cumin ground; 0,5 ч.л. oregano dried Mexican; 0,25 ч.л. clove ground; 0,5 ч.л. black pepper ground; 2 чаша chicken broth; 2 с.л. olive oil; 1 ч.л. salt; 8 бр. corn tortilla; 0,25 чаша cilantro fresh, chopped (по желание)

This traditional Mexican dish features chicken pieces marinated in a rich, smoky adobo sauce made from dried chiles and spices. The marinated chicken is then slowly cooked until tender, offering deep, complex flavors perfect for a satisfying meal.

Оригинална рецепта от Forkin

Общо време: 3 ч 15 мин
Порции: 4
Трудност: Средна
На порция: 1067 kcal

Без глутен

Подготовка

Съставки

8 бр.chicken thigh, bone-in, skin-on
2 чашаchicken broth
2 с.л.olive oil
1 ч.л.salt

adobo sauce

6 бр.guajillo chile, stemmed, seeded
3 бр.ancho chile, stemmed, seeded
1 бр.chipotle chile in adobo
4 скилидкаgarlic, peeled
0,25 чашаwhite vinegar
1 ч.л.cumin, ground
0,5 ч.л.oregano, dried Mexican
0,25 ч.л.clove, ground
0,5 ч.л.black pepper, ground

for serving

8 бр.corn tortilla

garnish

0,25 чашаcilantro, fresh, chopped(по желание)

Оборудване

tongs · resealable bag · blender · dutch oven · large bowl · heatproof bowl

Начин на приготвяне

Стъпка по стъпка

1
Place the guajillo chiles and ancho chiles in a heatproof bowl. Cover them with hot water and let them rehydrate for 20 minutes until softened.
Около 20 мин
2
Drain the rehydrated chiles and transfer them to a blender. Add the chipotle chile in adobo, garlic, white vinegar, cumin, oregano, ground clove, black pepper, and salt.
Около 5 мин
3
Pour in the chicken broth and blend until the mixture is completely smooth. This is your adobo sauce.
Около 3 мин
Бележка на готвача: Blend thoroughly to ensure no large pieces of chile remain.
4
Place the chicken thighs in a large bowl or a resealable bag. Pour the adobo sauce over the chicken, ensuring each piece is well coated.
Около 2 мин
5
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Около 2 ч
Бележка на готвача: The longer the chicken marinates, the more flavorful it will be.
6
When ready to cook, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Около 2 мин
7
Remove the chicken from the marinade, reserving the excess adobo sauce. Sear the chicken pieces in the hot oil for 3-4 minutes per side, until lightly browned.
Около 8 мин
Бележка на готвача: Work in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of searing it.
8
Pour the reserved adobo sauce over the seared chicken in the pot. Bring the sauce to a gentle simmer.
Около 3 мин
9
Reduce the heat to low, cover the pot, and let the chicken braise for 30-40 minutes, or until it is very tender and cooked through.
Около 40 мин
Бележка на готвача: The chicken should easily pull away from the bone when done.
10
Remove the chicken from the pot and shred the meat from the bones if desired, or serve whole. Spoon the rich adobo sauce over the chicken.
Около 5 мин
11
Serve the pollo adobado hot with warm corn tortillas and a sprinkle of fresh cilantro, if using.

На порция

Хранителни стойности

74%Оценка

Калории: 1067kcal
Белтъчини: 109,8g
Въглехидрати: 33g
Мазнини: 53,7g
Фибри: 6,1g
Захари: 1,6g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover pollo adobado in an airtight container in the refrigerator.

Претопляне

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if the sauce is too thick.