Main CourseDinner

Pollo Adobado

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

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.

En original oppskrift av Forkin

Total tid: 3 t 15 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 1 067 kcal

Glutenfri

Forberedelser

Ingredienser

8 stk.chicken thigh, bone-in, skin-on
2 koppchicken broth
2 ssolive oil
1 tssalt

adobo sauce

6 stk.guajillo chile, stemmed, seeded
3 stk.ancho chile, stemmed, seeded
1 stk.chipotle chile in adobo
4 feddgarlic, peeled
0,25 koppwhite vinegar
1 tscumin, ground
0,5 tsoregano, dried Mexican
0,25 tsclove, ground
0,5 tsblack pepper, ground

for serving

8 stk.corn tortilla

garnish

0,25 koppcilantro, fresh, chopped(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 20 min
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.
Omtrent 5 min
3
Pour in the chicken broth and blend until the mixture is completely smooth. This is your adobo sauce.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
5
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Omtrent 2 t
Kokkens tips: 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.
Omtrent 2 min
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.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 3 min
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.
Omtrent 40 min
Kokkens tips: 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.
Omtrent 5 min
11
Serve the pollo adobado hot with warm corn tortillas and a sprinkle of fresh cilantro, if using.

Per porsjon

Næringsinnhold

74%Poengsum

Kalorier: 1 067kcal
Protein: 109,8g
Karbohydrater: 33g
Fett: 53,7g
Fiber: 6,1g
Sukker: 1,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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.