Chicken in adobo recipe #2 (Pollo en adobo)

This other recipe for marinated chicken (pollo en adobo) is one of the most traditional family recipes from Mexico. Served with some rice and of course, corn tortillas, it is a meal that will please everyone. At first glance, it seems difficult to do, but do not let a few steps intimidate you this is a very easy recipe to prepare; the only time consuming thing is simmering time.

This is an easy mexican recipe that is perfect for the neophyte mexican food cook...

This delicious Mexican chicken adobo can be served with some red or white rice, and of course a few corn tortillas.

Mexican recipe for Chicken in adobo

Ingredients for 5-6 guests:

• 4 red tomatoes, coarsely chopped
• 8 green tomatoes, coarsely chopped
• 1/2 onion
• 3 cloves of garlic
• 5 ancho chiles
• Thyme
• 1 dried clove
• 1/4 cup white vinegar
• Salt and Pepper
• 6 chicken pieces (thighs and/or legs) skin removed
• 4 large potatoes
• 1 cup water
• 4 tablespoons chicken broth powder
• Olive Oil


1. In a skillet, cook the tomatoes, green tomatoes, garlic, onion and the deveined ancho chiles.

2. Meanwhile, boil the chicken pieces in a pot filled with salted boiling water, until done; save 2 cups of the resulting broth for later.

3. Once the chicken is cooked, remove from stove. Remove as much skin from the tomatoes as you can and add all the roasted ingredients from step one to blender. Add salt, chicken broth powder and a cup of water and liquefy.

4. Pour the resulting sauce through a strainer, to a pan with hot oil and reduce slightly. Sprinkle with thyme, freshly ground pepper and a pinch of ground clove.

5. Check seasoning of the adobo sauce, add the washed and cut potatoes (no need to remove the skin from the potato), also add the chicken pieces and two cups of the broth from which you boiled chicken, lower heat and cover pan.

6. Simmer until potatoes are cooked.

Serve your chicken in adobo, it is ready!