MomsMenu.com Recipe Finder Pollo en Adobo- Chicken in Adobo Sauce

This dish freezes well, and the dish can be made ahead and reheated before serving. Warning: the sauce will stain clothes permanently, so wear old clothes or use a bib!

2 2-1/2 pound broiler-fryers, cut into serving pieces
4 ancho chiles or 6 New Mexico chiles
6 garlic cloves
2 tbsp. vinegar
1 tsp. sugar
salt and pepper
2 tbsp. chile seeds (from the above chiles)
water, seasoned with salt, bay leaf, and peppercorns

Poach your chicken in well-seasoned water until tender (but not so that it falls off the bones). Cool in its own broth.

Remove tops and seeds (save the seeds!) and boil the chiles in salted water for 15 minutes. Cool and puree in blender with 1 cup reserved chicken broth and the garlic. Strain. Add vinegar, sugar, crushed oregano leaves, and salt and pepper. Correct the seasoning; the chile paste must have a pungent taste.

Place your drained chicken pieces in a baking dish, spread chile paste on top, cover with a sheet of heavy foil, and bake in a 350 degree oven for 30 minutes. Uncover and sprinkle a few chile seeds on top. Delicious served with hot flour tortillas and refried or boiled beans.