Pollo Adobado A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.
Ingredients
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
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Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
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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.