Grilled Adobo Chicken (Pollo Adobado)
Adapted from Rosa’s New Mexican Table, by Roberto Santibañez.
Servings 4
Calories 150kcal
Equipment
- cast-iron skillet
- blender
- meat mallet
- plastic zipper bag (or shallow pan covered with plastic)
- grill or grill pan
Ingredients
- 1 pound boneless skinless chicken breast
Marinade
- 2 guajillo chiles wiped clean, stemmed, seeded
- 2 chiles de arbol wiped clean (leave seeds intact), or less to taste
- 3 large garlic cloves
- ½ teaspoon cumin seeds
- ⅛ teaspoon ground cloves
- ½ teaspoon dried oregano crumbled
- ¼ cup water
- 1 tablespoon cider vinegar
- salt
Serve With
- lime wedges
- soft tortillas for tacos or fajitas
- refried beans
- guacamole
- cilantro
- shredded white queso
- tomatillo salsa salsa verde
- red salsa
Instructions
- In the dry skillet, toast the chiles on each side. Lightly toast the guajillo chiles and toast well the chiles de arbol (with the seeds).
- Put all the chiles, garlic, cumin seeds, cloves, oregano, water, and cider vinegar into the blender. Blend at low speed until smooth.
- With the meat mallet, pound each chicken breast until about ¾-inch (2 cm) thick. Rub the breasts with salt and put into the bag. Pour the adobo marinade over the chicken, seal, and turn the bag a few times to make sure the chicken is evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 1 day.
- Heat a gas grill to medium-high or prepare a hot charcoal fire.
- Grill the chicken for about 10-12 minutes, until it is cooked through and charred in places. Remove to a platter, cover with foil, and allow to stand about 5 minutes before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 136mg | Potassium: 534mg | Fiber: 1g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 35mg | Calcium: 17mg | Iron: 1mg