Easy, Tasty Chicken In Adobo
By Abigail Garcia
I have to accept that I was a little nervious about making an adobo. I really though it was a difficult, long and complicated thing to do. Happily, it turned out to be so easy, quick and tasty, that I can see myself making more kinds of adobos soon!
This recipe is originally prepared with pork loin by my mother-in-law, and its delicious as well. I just had some chicken at my fridge, and that was what I decided to use. You can find the chiles at a mexican grocery store or even at the Whole Foods. Enjoy!
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients:
- 4 skinless and boneless chicken breasts
- 2 tbsp olive oil
- 5 dried mulato chiles, stem and seeds removed.
- 5 dried pasilla chiles, stem and seeds removed.
- 1/2 tsp dried oregano
- 3 cups of water
- 1/2 stick of cinnamon
- 1 tbsp white vinegar
- 2 cloves of garlic, chopped
- 1 tsp salt
- 1 tsp powdered chicken stock or 1 cube of chicken stock (maggi or knorr preferably)
Directions:
- Heat the oil on a skillet, over medium-high heat, sear the chicken breasts on both sides, take out from the heat and reserve.
- Meanwhile, bring 3 cups of water to a boil, remove from the heat and soak the chiles and cinnamon (lid on) for about 10-15 minutes. NOTE: You can also make the adobo by frying the chiles into 2tbsp of olive oil until they begin to crisp. Make sure you dont burn them, since they will make the sauce bitter. Reserve in both cases.
- Preheat the oven at 375ºF
- Blend the chiles, cinnamon, oregano,vinegar, garlic, salt and chicken stock with the water where you soaked thechiles, until it remains a smooth sauce. Cover the chicken breasts in ¼ of the sauce and put them into a previously greased baking dish.
- Bake them for 10 minutes, uncovered, take them out and add more sauce. Put them back in the oven and repeat the process 3 times, until the chicken is cooked through, about 30 minutes. You should have a dried adobo skin over the chicken.
- Reserve some sauce for serving. Roasted potatoes with parsley or rosemary, are an excellent side or just some corn tortillas!
