a roasted chicken with adobo marinade, typical of Mexico. Enjoy with salad or rice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 Roma tomatoes
- 4 guajillo chile peppers, stemmed and seeded
- ⅓ large onion
- 1 stalk celery
- 1 carrot, peeled
- 1 clove garlic
- 1 cup chicken stock
- 2 tablespoons chicken bouillon granules
- 2 pounds chicken breasts
- 3 bay leaves
Instructions
- 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).
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 4 g |
| Sodium | 937 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe as closely as I could unfortunately I was not able to get the correct pepper so I had to go to the closest the grocer found. It was a dark green about the size of a yellow squash, I just can’t find the name! It turned out!! My husband and his friend declared a “KEEPER” which means they want it put in the menu choice list! It was simple and enjoyable to prepare!
Great recipe, I doubled the salsa part of it and added a few extra guajillo chiles, one pasilla, and threw in a Chile ancho. Also, I added a little achiote to the blended ingredients, just for fun. I substituted 8 chicken thighs with skin instead of chicken breast because I prefer chicken on the bone. Just tastes better in my opinion. Once it cooked in salsa for an hour I pulled the chicken thighs out of the salsa and put them on a baking sheet to broil for a few minutes to give it a little more of a grilled flavor. Then I threw them back in the salsa to serve with Mexican rice. Excellent recipe and I will make it again!
Love love loved this recipe. Followed it to the T and I think it came out perfect!
All in all this was a great recipe but I do however feel it needs more spices to bring out the flavor. Super simple though so play around with it and adjust it to your liking…