Pollo en adobo means “chicken in sauce”, though adobo implies a specific kind of Mexican sauce. This dish is interesting because I first made it in Germany before I had any idea of what the chiles were, and I followed the recipe, which said:
6 dried ancho chiles, or any other dried chiles
More than anywhere, that's incorrect. Anchos are the dried version of Poblano chiles, and they have a very specific flavour. If you can't get them or one of the other of that kind, don't even bother to try. I found this out when I went to Mexico in 1979; before that I had made a fiery dish that had little in common with the intended flavour.
In this recipe I also use a couple of other chiles, Pasilla and mulato, which have a similar flavour.
|30 g||chile ancho||1|
|15 g||chile pasilla (chile negro)||1|
|10 g||chile mulato||1|
|150 ml||chicken broth||1|
|1 kg||deboned chicken thighs||2|
|4 g||coriander seed||3|
|15 ml||white vinegar||4|
|60 g||lard (rendered pork fat)||5, 6|
Break the chiles open and remove seeds and ribs. Bring the broth to the boil and soak the chiles in the broth for at least 30 minutes:
Chop the chicken into serving-size pieces.
Grind the spices finely.
If using tinned tomatoes, drain the juice; otherwise there will be too much sauce. Reserve the juice and add some if the sauce gets too thick. Chop the onions, garlic and tomatoes coarsely and put in a blender along with the ground spices, the chiles, sugar, salt and vinegar. Blend to a purée.
Melt 15 g lard in a casserole and add the sauce. Bring to the boil and simmer.
Melt the remaining 45 g lard in a frying pan and brown the chicken pieces. Add to the sauce and bring to the boil. Simmer for 45 minutes.
Serve with rice and yellow maize tortillas:
|Cooking home page||Recipe index||Greg's home page||Greg's diary||Greg's photos|