Adobo-Rubbed Chicken

Marcela Valladolid

Recipe courtesy Marcela Valladolid

Show: Mexican Made EasyEpisode: Marcela's Taco Stand

Picture of Adobo-Rubbed Chicken Recipe 4 Videos | Photo: Adobo-Rubbed Chicken Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion, chopped
  • 2 cloves garlic, roughly chopped
  • 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
  • 1 cup chicken broth, preferably organic
  • Salt and freshly ground black pepper
  • 1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly
  • 12 corn tortillas, warmed
  • Lime wedges, for serving

Directions

Preheat the oven to 375 degrees F.

Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.

Preheat a grill or large grill pan over medium-high heat.

Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 16 reviews

  • on February 18, 2012

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    This was a last minute recipe search and it turned out so delicious. Ended up grilling the chicken and serving it with basmati rice, black beans and broccoli. My husband said even the marinade smelled incredible. Will add this to our dinner rotations, a nice addition to recipes for what to do with a whole chicken!

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  • on January 27, 2012

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    Made with exact ingredients and felt it was just okay. I would say it was just me but my husband felt the same and our tastes differ in food. It wasn't bad, maybe we were expecting more flavor and we love things spicy. I like Marcela but this recipe is not one I would make again. Happy cooking to all! :

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  • on January 17, 2012

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    I did this recipe with chicken drumsticks and thighs instead and it was fabulous...my husband ate all the leftovers I was supposed to have for work the next day...oh well, at least I knew he enjoyed it!

    people found this review Helpful.
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