Mexican Chicken with Adobo Sauce

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2002

Ingredients

  • 6 chicken legs separated, or breasts
Adobo Sauce:
  • 5 dried guajillo chilies ancho or New Mexico chilies
  • 5 cloves garlic
  • 1/4 cup chopped onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon vegetabIe oil
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Method

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

Nutritional facts Per serving: about

  • Sodium 285 mg
  • Protein 25 g
  • Calories 229.0
  • Total fat 10 g
  • Cholesterol 88 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mexican Chicken with Adobo Sauce

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