If you are baking the Pollo Adobado, add some diced potatoes. Or, if it’s not grilling season, you can place the entire Pyrex dish in the oven and bake until the chicken is done. This is so the sauce and go inside as well. Sometimes, I’ll even poke the chicken with a fork.
Preferable, overnight is best to really the get the adobo flavors in there. You have to let the chicken marinade for a minimum of 4 hours in the refrigerator. Whatever cut of chicken you like is fine. You can also use just breast chicken meat or just thighs. I rinse the chicken and pat it dry before placing in the Pyrex plate. What we have here is a whole chicken cut up. My Pollo Adobado is going to Mmm Mmm good! There are some deep, robust, and slight tangy flavors in here. Use a fork or a spoon when handling.īlend until smooth. I sometimes have a hard time finding it north of the border, but if you have annatto seeds, you can make your own achiote paste. Whenever you hear “adobo sauce,” achiote paste has been used. These ingredients give the adobo sauce good flavor.Īchiote paste. Salt, pepper, oregano, cumin, and bay leaves all go into the blender. Or place them in a saucepan, add water and chiles, and bring it up to boil. Rehydrate the chiles by placing them in warm water. It’s boss! 😉 Start by roasting the onion and garlic. Pollo Adobado Mexicano, or Mexican Chicken Adobo, is on the menu today! Since my readers have been asking for more chicken recipes, I decided to maket his taco stand favorite but with chicken. Those are Tacos Al Pastor and made with pork. Guys in machetes shaving off meat for your taco.
Usually at taco stands, you see a big, vertical spit turning and roasting. Watch the video or follow the step-by-step photos below to recreate this traditional Mexican recipe.
It marinates for hours to create a delicious and robust flavor. Pollo Adobado, or Mexican Chicken Adobo, is a savory and tasty dish.
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