Hot and spicy, this Pollo Adobado dish is a great one to serve up for a weeknight dinner. My recipe is similar to the traditional Mexican dish Pollo Adobado, also known as adobo de pollo or pollo en adobo.
Adobado is basically chicken marinated in chile and spices and then baked in the oven. The Mexicans use guajillo chile peppers, but you can use any chile you find in your local store. And feel free to add more or less chile peppers depending on how spicy you like things! This dish has bags and bags of flavor – as well as using chicken broth, I also add chicken bouillon granules to really ramp up the chickeny taste.
Plus it’s super quick to put together – just 15 minutes before you shove everything in the oven to bake all that flavor into the chicken.
To make Pollo Adobado, you will need the following ingredients:
Preheat the oven to 400°F.
Add the tomatoes, 2 of the peppers, onion, celery, carrot, and garlic to a large pan. Cover with water and bring to the boil, then lower the heat and simmer for 15-20 minutes until the vegetables have softened.
Drain the vegetables and add them to a blender along with the chicken broth, 2 remaining peppers, and chicken bouillon. Blend until smooth.
Lay the chicken in a baking dish and cover with the sauce. Add the bay leaves on top.
Bake for about 1 hour, until the chicken is cooked through (a cooking thermometer inserted next to the bone should read 165°F). Give the sauce a stir every 20 minutes.
Serve the chicken breasts with the sauce ladled over.
Serve up my Pollo Adobado with a side of rice and a dollop of sour cream or guacamole to take the edge off the heat! How do you find it? Let me know in the comments section below!
Real Mexican Treat!
Spicy Recipes
