Pollo Adobado

Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper 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
• ⅓ large onion
• 1 carrot, peeled
• 2 pounds chicken breasts

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.

Step 4

Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.

Step 5

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).