Pollo Adobado

Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish recipe, is bursting with flavor from a guajillo chile peppers and tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 350 Calories

Ingredients

• 1 cup chicken stock
• 3 bay leaves
• 1 clove garlic
• 1 stalk celery
• 2 tablespoons chicken bouillon granules
• 2 Roma tomatoes
• 4 guajillo chile peppers, stemmed and seeded
• 1 carrot, peeled
• 2 pounds chicken breasts
• 0.33333334326744 large onion

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.

Step 3

Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.

Step 4

Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.

Step 5

Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).