Posted on | March 8, 2011 | No Comments
I added a picture to that post of a dish called adobo de pollo, thinking I’d soon put a recipe for it on here – and then I never did. Yesterday, someone posted in the comments for me to PLEASE list the ingredients – so I’m going to go ahead and do that today!
Adobo is a style of cooking that typically calls for the food to be marinated in a vinegar based marinade, or sometimes with chicha de jora. Traditionally, adobo is made with pork, and marinated to tenderize the meat. Since this version is being made with chicken, it doesn’t need the hours of macerating that you’d do with other pieces of meat.
This is also a perfect dish for making in a slow cooker.
- 1 chicken, cleaned and cut up in parts
- 1 tbsp minced garlic (3 cloves)
- 1 onion, finely diced
- 2 tbsp aji panca paste (or 2 aji pancas, seeds removed, finely diced)
- 1/2 teaspoon cumin (comino in Spanish)
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
- chicken bouillon cube
- 1/2 cup water
- vegetable oil for cooking
- Heat vegetable oil in a dutch oven. Add the onion, garlic and aji panca, then cook until the onion is translucent.
- Add the cumin, black pepper, vinegar, bouillon cube and water. Stir well, cook until the cube is dissolved.
- Add the chicken parts and mix well.
- Cover the dutch oven and cook for 30 minutes (until the juices run clear) on medium low heat. (You can do this on the stove top or in a pre-heated oven – 350 degrees).
If you’d like, prepare the aderezo the night before (everything up until adding the chicken). Pour it over the chicken in a large ziplock bag or bowl and cover tightly, and let it marinate in the fridge overnight. You can cook it the next day in your dutch oven or in the slow cooker.
Serve with rice and boiled potatoes.
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