Pollo en Adobo

Chicken marinated and baked in a rich, tangy sauce of dried chillies, garlic, cumin and vinegar.

TIME BREAKDOWN
Prep: 20 min
Cook: 50 min
Total: 1 hour 10 minutes (plus 2 hours marinating)
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1.5kg chicken thighs and drumsticks, bone in
  • 4 dried guajillo chillies, stalks and seeds removed
  • 2 dried ancho chillies, stalks and seeds removed
  • 5 cloves garlic, peeled
  • 3 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 cloves
  • 2 tbsp vegetable oil
  • 300ml chicken stock
  • 1 tsp fine salt
  • Cooked rice, to serve
  • Fresh coriander, to serve
  • 1 lime, cut into wedges

Method

  1. Toast the chillies in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes and drain.

  2. Blend the chillies with the garlic, vinegar, cumin, oregano, pepper, cloves, salt and 150ml of the stock until smooth.

  3. Coat the chicken in the adobo and marinate for at least 2 hours, or overnight in the fridge.

  4. Preheat the oven to 200°C (180°C fan). Heat the oil in an ovenproof pan and brown the chicken for 3 to 4 minutes per side.

  5. Pour over the remaining marinade and stock, cover and bake for 35 minutes. Remove the lid for the last 10 minutes to reduce the sauce.

  6. Serve with rice, coriander and lime wedges.