Best 3 Canary Island Style Pollo En Adobo Recipes

CANARY ISLAND STYLE POLLO EN ADOBO

Steps:

• Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
• Add wine and combine well.
• Coat chicken with marinade, and refrigerate several hours.
• Heat oil over medium heat in a skillet.
• Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
• This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
• This can also be made on the grill-the flavor will be even better!

POLLO ADOBADO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
• Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
• Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
• Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ADOBO FILIPINO STYLE

Steps:

• Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes.
• Simmer covered for one hour until meat is tender. Drain and reserve sauce.
• Heal oil in skillet. Brown meat on all sides. Transfer to serving dish.
• Pour off remaining oil in skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan. Remove bay leaf. Pour sauce over meat and serve.