Pollo en Adobo
There’s hardly a better match for chicken thighs! The unique taste of cumin and the agreeably spicy notes of guajillo chillies are the secrets behind adobo, a very popular marinade in Mexico. You should also try the marinade with chicken breasts or, as a vegetarian alternative, with nopalitos. The perfect “wrapping” for this dish are tacos made of corn tortillas.
Ingredients
4 chicken thighs
1 jar of Adobo María Dolores
3 tbsp oil for frying
1 jar of Adobo María Dolores
3 tbsp oil for frying
Method
Marinate the chicken thighs with 3 tbsp adobo and leave to stand for about 30 minutes.
Heat oil in a frying pan, sear the chicken thighs on both sides for about 2 minutes, then reduce heat.
Spread the rest of the marinade on the chicken thighs, cover and cook thoroughly on medium heat for about 25 minutes, occasionally turning the thighs over.
Serve with rice, guacamole and corn tortillas.
Heat oil in a frying pan, sear the chicken thighs on both sides for about 2 minutes, then reduce heat.
Spread the rest of the marinade on the chicken thighs, cover and cook thoroughly on medium heat for about 25 minutes, occasionally turning the thighs over.
Serve with rice, guacamole and corn tortillas.