Name: Mexican Style Adobo Chicken
Prep time: 45 min
Cook time: 375 min
Total time: 420 min
Yield: 8 Portionen
Ingredients: 8 piece Chicken breast fillets; 3 piece Guajillo chili; 2 piece Ancho chili; 2 clove Garlic; 0.25 piece Onion; 0.25 cup White vinegar; 1 cup Pineapple juice; 3 piece Clove; 1 cucharadita Cumin; 1 cucharadita Ground oregano; 1 pinch Salt; 1 piece Tomato; 1.5 can Chipotle chilies

Cook Time

7 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Mexican-style adobo chicken is an explosion of flavor that will transport you directly to Mexico. The key is in the marinade, a mixture of chiles, spices and pineapple juice that permeates the chicken with a sweet, spicy and smoky flavor. I often prepare it for family parties, it is always a success! The preparation is simple, but it takes time for the chicken to marinate and absorb all the flavors. Ideal for tacos, burritos or simply accompanied by rice and beans. If you like authentic Mexican food, this is your dish!

Ingredients (13 ingredients)

8 piece Chicken breast fillets
3 piece Guajillo chili
2 piece Ancho chili
2 clove Garlic
0.25 piece Onion
0.25 cup White vinegar
1 cup Pineapple juice
3 piece Clove
1 cucharadita Cumin
1 cucharadita Ground oregano
1 pinch Salt
1 piece Tomato
1.5 can Chipotle chilies

Preparation (6 steps)

Clean and soak the chilies

Clean the guajillo and ancho chilies, removing the seeds and veins. Place them in a bowl with hot water and soak for 5 minutes to soften.

Prepare the adobo sauce

Thermomix® Setting

30 sec/Speed 10

Place the soaked chilies in the Thermomix bowl along with the garlic cloves, the piece of onion, the white vinegar, the pineapple juice, the cloves, the cumin, the ground oregano, the tomato, the chipotle chilies, the salt and pepper. Crush 30 sec./Stufe 10 until obtaining a homogeneous sauce.

Strain the sauce

Pour the sauce into a deep bowl, straining it to obtain a finer consistency.

Marinate the chicken

Add the chicken breast fillets to the bowl with the strained sauce. Make sure the chicken is completely covered with the sauce. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Chop the pineapple

While the chicken is marinating, chop the pineapple slices into small cubes and reserve.

Cook the chicken

Heat a little oil in a pan over medium-high heat. Remove the chicken from the marinade and fry it in the pan until it is completely cooked and browned on all sides. Add the pineapple pieces to the pan and cook together with the chicken for a few minutes until the pineapple is slightly caramelized.