Chicken Adobo
I'm an avid fan of Mexican cuisine. The heart and soul people put into their food is outstanding, and the length of time to produce the most flavourful sauces and moles is phenomenal. That being said, most of us don't have all the time to cook in the kitchen, and Mexican ingredients aren't always easy to find. I originally purchased the Best Mexican Recipes cookbook by ATK, where they attempt to bring Mexican flavours closer to home and without the extended prep and cooking times. I enjoyed their chicken adobo recipe, because it created a decent amount of flavour, without spending hours marinading and preparing the dish. However, it was just a start. Since then, I've done my research on authentic adobo sauces and adjusted the recipe, to attempt to enhance the flavour and authenticity. This dish provides a wonderful blend of acid and sweetness from the tomatoes and apple cider vinegar and added meatiness from the espresso. Find the original and more here.
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Ingredients:
Chicken Marinade:
Chicken Marinade:
- 3 tablespoons minced canned chipotle chilies in adobo sauce
- 3 to 4 cloves garlic, minced
- 2 teaspoons dried oregano
- ½ teaspoon cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ¼ cup cider vinegar
- 1½ lb boneless, skinless chicken breasts, patted dry and cut into 2" pieces
- 1½ lb fresh vine tomatoes
- 2 tablespoons olive oil, divided
- 1 small sweet onion, diced
- 4 tablespoons molasses
- 1 cup low-sodium chicken stock
- kosher salt and fresh ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley
- cooked rice (or cauliflower rice)
Instructions:
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