POLLO EN ADOBO DE CHIPOTLE RECIPES

Steps:

• Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
• Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
• Using tongs, transfer the chicken to a bowl.
• Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
• Shred the chicken and set aside for future use.
• Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
• Add the sieved tomatoes and cook for about 2 minutes.
• Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
• Adjust the salt and pepper to taste.
• Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
• Garnish with diced avocado, cilantro, and pickled jalapeño.

Steps:

• Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
• Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
• Add chicken and brown 5 minutes on each side. Remove and set aside.
• Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
• Add tomato, cook another minute. Add rice, mix well and cook another minute.
• Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
• Taste for salt, should taste salty enough to suit your taste, add more as needed.
• Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
• Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!