Pollo Adobado
Una vez cocinado el refrito añadimos las presas de pollo para que se mezclen bien en la preparación.
Recipe Summary Pollo Adobado
A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.Ingredients | Seco De Pollo Ecuador Receta2 Roma tomatoes4 guajillo chile peppers, stemmed and seeded⅓ large onion1 stalk celery1 carrot, peeled1 clove garlic1 cup chicken stock2 tablespoons chicken bouillon granules2 pounds chicken breasts3 bay leavesDirectionsPreheat 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).Info | Seco De Pollo Ecuador Recetaprep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 4 Yield: 4 servings
TAG : Pollo AdobadoWorld Cuisine Recipes, Latin American, Mexican,