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Greg's pollo en adobo
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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.

Ingredients

quantity       ingredient       step
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
1 g       cloves       3
2.5 g       cinnamon       3
2 g       pepper       3
4 g       coriander seed       3
240 g       onion       4
425 g       tomatoes       4
15 g       garlic       4
25 g       sugar       4
15 ml       white vinegar       4
15 g       salt       4
60 g       lard (rendered pork fat)       5, 6

Preparation

  1. 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:


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  2. Chop the chicken into serving-size pieces.

  3. Grind the spices finely.

  4. 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.

  5. Melt 15 g lard in a casserole and add the sauce. Bring to the boil and simmer.

  6. 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.

  7. Serve with rice and yellow maize tortillas:


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