Pollo en Adobo

Name: Pollo en Adobo
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 kg Chicken Thighs and Drumsticks, bone-in, skin-on; 2 tbsp Lard, or neutral oil; 2 Bay Leaves; 250ml Chicken Stock, unsalted or low-sodium; 1 tsp Kosher Salt, plus more to taste; 4 Ancho Chile, drieds, stems and seeds removed; 4 Guajillo Chile, drieds, stems and seeds removed; 2 Roma Tomatoes, about 250 g, charred or roasted; 1/2 White Onion, roughly chopped; 4 Garlic Cloves; 60ml White Vinegar; 1 tsp Dried Mexican Oregano; 1/2 tsp Ground Cumin; 1/2 tsp Whole Black Peppercorns, or 1/4 tsp ground black pepper; 2 Whole Cloves, or a pinch ground clove; 1 piece of Mexican Cinnamon, canela; about 2–3 cm (or 1/4 tsp ground cinnamon); 275ml Hot Water, to soak the chiles; 1/2 tsp Kosher Salt, to season the sauce; Some Lime Wedges; Some Cilantro, fresh, chopped (optional); Some Corn Tortilla, warm

Pollo en Adobo is a rich, smoky Mexican stew of chicken simmered in a velvety, chile-tomato sauce spiked with warm spices and a touch of vinegar. The sauce is made from rehydrated ancho and guajillo chiles blended with roasted tomatoes, onion and garlic, then strained for a silky finish. Braising chicken in lard and stock yields tender, deeply flavored meat perfect for tacos or a comforting family meal. Serve with warm tortillas, lime and fresh cilantro for bright contrast.

Pollo en Adobo is a rich, smoky Mexican stew of chicken simmered in a velvety, chile-tomato sauce spiked with warm spices and a to... Show more

Traditional Mexican Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

2 hrs

Price

1,51 €

Calories

709 kcal

one pot

gluten free

high protein

low carb

Method

Prep the chiles

Split the Ancho Chiles and Guajillo Chiles open, shake out any stray seeds, and tear them into large pieces so they soften quickly. Peel the Garlic Cloves and roughly chop the White Onion.

Char the tomatoes

Set a dry skillet over medium-high heat and char the Roma Tomatoes on all sides until blistered and softened, about 8 to 10 minutes total. Set them aside on a plate and wipe out the skillet so it stays dry for the chiles.

Toast and soak chiles

Lower the skillet heat to medium. Toast the chile pieces in the dry pan a few at a time, pressing them flat with a spatula and turning quickly, just until fragrant, about 15 to 20 seconds per side; don't let them darken too much. Transfer them to a bowl, cover with the Hot Water, and let them soak until soft, 20 minutes; if they float, set a small plate on top to keep them submerged.

Blend the adobo

Add the softened chiles, charred tomatoes, onion, garlic, White Vinegar, Dried Mexican Oregano, Ground Cumin, Whole Black Peppercorns, Whole Cloves, and Mexican Cinnamon to a blender. Pour in just enough of the chile soaking liquid to get the blades moving, then blend until the sauce is as smooth as you can get it and a deep brick-red color. If the mixture stalls, stop and scrape down the sides or add another spoonful of soaking liquid.

Season the chicken

Pat the Chicken Thighs and Drumsticks dry with paper towels and season them all over with the Kosher Salt.

Brown the chicken

Heat the Lard or neutral oil in a large heavy pot over medium-high until shimmering. Add the chicken skin-side down in a single layer and sear until the skin is deep golden and releases easily, about 5 minutes; flip and brown the other side for another 5 minutes, working in batches if needed. Move the browned chicken to a plate.

Cook the sauce

Pour the adobo sauce into the hot pot and cook, stirring and scraping up the browned bits, until it darkens slightly and the raw chile smell mellows, about 5 minutes. Stir in the Chicken Stock, tuck in the Bay Leaves, and season the sauce with about 1/2 teaspoon more kosher salt, or to taste.

Braise the chicken

Nestle the chicken back into the sauce and bring it to a gentle simmer. Cover, lower the heat to low, and cook until the chicken is tender and cooked through, 30 minutes. Uncover and simmer for 5 minutes more to thicken the adobo just enough to coat the meat, then fish out the bay leaves.

Serve it up

Warm the Corn Tortillas in a dry skillet or wrap them in a clean towel and heat them briefly until soft and pliable. Serve the chicken with plenty of sauce, the Lime Wedges for squeezing, and chopped Cilantro scattered on top if you like.