• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pollos En Adobo (Chiickens in Adobo Sauce)

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 6 Ancho chiles, diced, remove
  • -seeds for less heat
  • 4 tb Lard or salad oil
  • 2 2-1/2 lb broiler-fryers, cut
  • -into serving pieces
  • 1 lg Onion, chopped
  • 1 Clove garlic, chopped
  • 1/4 ts Ground cloves
  • 1/4 ts Cinnamon
  • 1/2 ts Ground coriander seed
  • 1 lg Tomato, peeled, seeded, and
  • -chopped
  • Salt
  • Freshly ground pepper
  • 1 ts Sugar
  • 1 tb White vinegar
  • 2 c Chicken stock, or canned
  • -condensed broth


from THE COMPLETE BOOK OF MEXICAN COOKING, by Elisabeth Lambert Ortiz

Heat the lard or oil in a large skillet, and saute the chicken pieces a few
at a time, until golden. Remove to a heavy, flameproof casserole that has a
lid. Combine the onion, garlic, cloves, cinnamon, coriander, tomato,
prepared chiles, salt and pepper to taste, sugar, vinegar, and a little
stock in the electric blender and blend, a small amount at a time, to a
coarse puree.

Cook the mixture in the oil remaining in the skillet for five minutes,
stirring constantly. Add the stock and pour over the chicken pieces. Cover,
and simmer for about 1 hour, or until the chicken is tender when pierced
wit a fork. Remove the casserole lid for the final 15 minutes of cooking.
The sauce should be very thick, almost coating the meat.

Serve with lettuce, olives, capers, avocado slices, and serrano chiles on
the side.

Serves 6.

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