Pollo Adobado

Name: Pollo Adobado
Ingredients: 2 Roma tomatoes; 4 guajillo chile peppers, stemmed and seeded; 1/3 large onion; 1 stalk celery; 1 carrot, peeled; 1 clove garlic; 1 cup chicken stock; 2 tablespoons chicken bouillon granules; 2 pounds chicken breasts; 3 bay leaves

10 ingredients

5 steps

Ingredients

2 Roma tomatoes
4 guajillo chile peppers, stemmed and seeded
1/3 large onion
1 stalk celery
1 carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3 bay leaves

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

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.
3

Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
4

Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
5

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).