Pollo Adobado

Pollo Adobado A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 15 mins

    TOTAL : 1 hr 30 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat oven to 400 degrees F (200 degrees C).

  • Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.

  • Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.

  • Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.

  • Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Per Serving: 350 calories; protein 47.6g; carbohydrates 9.5g; fat 12.7g; cholesterol 129.3mg; sodium 936.9mg.