Mexican Chicken with Adobo Sauce
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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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 229 |
| pro | 25 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 88 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 22% |
| vit A | 31% |
| vit C | 3% |
| folate | 7% |
Suggested Recipes
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6 chicken legs, separated, or breasts
adobo_sauce:
5 dried guajillo, ancho or New Mexico chilies
5 cloves garlic
1/4 cup (50 mL) chopped onion
3 tbsp (50 mL) cider vinegar
1 tbsp (15 mL) olive or vegetable oil
1-1/2 tsp (7 mL) dried oregano
1/2 tsp (2 mL) each salt, pepper and granulated sugar
1/4 tsp (1 mL) each ground cumin, cinnamon and 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
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.
Tags:
Main Course; Mexican; Poultry-Chicken; Freeze or Refrigerate; Roast;
Source
Canadian Living Magazine: May 2002
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