Pollo adobado
Cooking Con Claudia · ♥ 3.5K likes · 94K views · 5 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 whole whole cloves
- 1 tsp coriander seeds
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp ginger
- 2 tsp chicken bouillon
- 3 lb chicken
- salt
- black pepper
Cut slits in the chicken, pat dry, and season with salt and black pepper; set aside.
- japa onion
- 1 whole tomato
- 2 whole chile moritas
- 1 whole chile ancho
- 7 whole New Mexico o Guajillo chile pods
- water
In a small saucepan, cover the onion, tomato and cleaned chiles with water and bring to a boil over high heat; turn off.
- 5 cloves garlic cloves
Transfer to the blender with the garlic, whole cloves, coriander seeds, thyme, oregano, cumin, cinnamon, ginger, apple cider vinegar and chicken broth; blend smooth.
- 2 tbsp apple cider vinegar
- 3 cup chicken broth
- 2 tbsp vegetable oil
Heat the vegetable oil in a pot over medium-high heat.
Sear the chicken in batches without overcrowding, three minutes per side; remove.
Reduce to medium, add the sauce through a strainer if needed, scrape the bottom of the pot, add the chicken bouillon and bring to a simmer; taste for salt.
- salt
Return the chicken, big pieces first, with its juices, coat in the sauce, add the bay leaves.
Cooking the chicken in the adobo
- 2 whole bay leaves
Cover and cook 30 minutes on medium-low heat; check the chicken is fully cooked.
- lime juice
- onion
- cilantro
- tortillas
Serve with a squeeze of lime juice, chopped onion and cilantro, and tortillas.
Serving and tasting