Pollos En Adobo/Chickens In Adobo Sauce-The Complete Book

Recipe Ingredients

6		Ancho chiles - diced, remove seeds
		For less heat
4 tablespoons	60ml	Lard or salad oil
3 lbs	1362g / 48oz	Broiler-fryers - cut up
1		Onion - chopped
1		Garlic - chopped
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Cinnamon
1/2 teaspoon	2.5ml	Ground coriander seed
1		Tomato - peeled, seeded, and
		Chopped
		Salt
		Freshly ground pepper
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	White vinegar
2 cups	474ml	Chicken stock - or canned condensed
		Broth

Recipe Instructions

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.

Source:
Mario Batali

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