Mexican Chicken with Adobo Sauce

By The Canadian Living Test Kitchen

11 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	229229 cal
pro	25 g25g pro
total fat	10 g10g total fat
sat. fat	2 g2g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	88 mg88mg chol
sodium	285 mg285mg sodium
% RDI:	-
calcium	33 calcium
iron	2222 iron
vit A	3131 vit A
vit C	33 vit C
folate	77 folate

Mexico is famous for its chilies, which add sweetness, smokiness, fruity flavour and some heat to dishes.

Serve with: Roasted potatoes, and steamed chayote squash or zucchini drizzled with olive oil and lime juice.

Ingredients

6 chicken legs , separated, or breasts6 6chicken legchicken legs, separated, or breasts
Adobo Sauce:
5 5dried guajillo chilidried guajillo chilies, ancho or New Mexico chilies
5 cloves garlic 5 5cloves garlic
1/4 cup chopped onion 1/4 1/4cup cupchopped onion
3 tbsp cider vinegar 3 3tbsp tbspcider vinegar
1 tbsp olive oil 1 1tbsp tbspolive oil or vegetabIe oil
1-1/2 tsp dried oregano 1-1/2 1-1/2tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves

Preparation

Adobo Sauce: In skillet, toast chilies over medium-high heat until slightly darkened and fragrant, about 2 minutes each side. Seed and break into pieces. Place in bowl and cover with 1 cup (250 mL) hot water; soak for 15 minutes.

In blender or food processor, pur?together chilies with soaking liquid, garlic, onion, vinegar, oil, oregano, salt, pepper, sugar, cumin, cinnamon and cloves. Place chicken in bowl; pour sauce over top. Cover and marinate in refrigerator for 6 hours. (Make-ahead: Marinate for up to 24 hours.)

Reserving marinade, place chicken, skin side up, in roasting pan. Roast in 375°F (190°C) oven for 40 minutes. Spoon reserved marinade over chicken; roast until lightly glazed, about 12 minutes. If darker glaze is desired, broil for 2 minutes

Additional information : Variation:
Mexican Chicken with Sweet Red Pepper Sauce: Omit the dried chilies and water. Substitute 2 roasted sweet red peppers, skinned and seeded, and 3/4 tsp (4 mL) cayenne or hot pepper sauce.

Source : Canadian Living Magazine: May 2002