ADOBADO RECIPES

POLLO ADOBADO RECIPE | ALLRECIPES

Pollo Adobado Recipe | Allrecipes image

A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

Provided by Francisco Noriega

Categories World Cuisine Latin American Mexican

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 Roma tomatoes
4 guajillo chile peppers, stemmed and seeded
? large onion
1 stalk celery
1 carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3 bay leaves

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.3 calories, CarbohydrateContent 9.5 g, CholesterolContent 129.3 mg, FatContent 12.7 g, FiberContent 1.9 g, ProteinContent 47.6 g, SaturatedFatContent 3.5 g, SodiumContent 936.9 mg, SugarContent 5.5 g

PORK ADOBADA RECIPE - FOOD.COM

Pork Adobada Recipe - Food.com image

This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 new mexico anaheim dried red chilies
4 dried pasilla peppers
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1 -2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces
salt and pepper, to taste

Steps:

Tear chile pods into pieces, removing steam and reserving seeds.
Place chile on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chile for 10 minutes.
Place the chile in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
Allow to sit for about 10 to 15 minutes to soften chile.
Add orange juice contentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
Warm olive oil in skillet, add onions and garlic.
Saute until onions begin to brown lightly then pour onions into crockpot.
Toss the pork with 1 tablespoon of flour.
In same skillet add pork cubes and brown stirring frequently.
May need to brown the meat in batches to enusre even browning,.
As meat is browned, transfer to crockpot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crockpot along with chile sauce, stirring well.
Cover and cook on low for 4 to 5 hours.
Please note: This freezes well, freeze in a rigid container; defrost and heat through.

Nutrition Facts : Calories 434.1, FatContent 15.3, SaturatedFatContent 4.7, CholesterolContent 135, SodiumContent 231.3, CarbohydrateContent 19.7, FiberContent 2.7, SugarContent 11.1, ProteinContent 52

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