This recipe for Pollo Abodo or Adobo Marinated Chicken is outstanding!

You MUST, MUST, MUST make it with the zucchini and corn with cream. 

As you cut into the chicken, you add in some of the zucchini with corn mixture and it is PHENOMENAL.

Seriously.

I was just dying from all the amazing flavor.

First, go HERE to make this Basic Guajillo Adobo to marinate the chicken. 

Pat the chicken pieces dry, season them with salt, and coat generously with adobo. Let them marinate in the refrigerator 1-2 hours. 

After the chicken has marinated, take it out and let it come to room temperature.

Then proceed to make the zucchini-corn cream soup that goes with the chicken.

Set the oven to broil and preheat. Alternatively, you can preheat the oven to 500 F.

If you’re using the oven broiler, position the rack 8 inches from the heat source.

Core the tomatoes and cut a small X through the skin on the opposite ends. Put the tomatoes, cored sides up, on a foil lined baking pan and roast until their tops have blackened and the tomatoes are cooked to the core, 20-30 minutes. Slip the skins from the tomatoes, discard the skins, and coarsely chop the tomatoes.

You’ll have these beautiful roasted tomatoes!

Now, begin cooking your chicken. You can either cook it outside or inside.

To grill:

Cook for about 3 minutes per side and move the chicken to the side above medium-low heat and cook covered, about 20-30 minutes.

To cook indoors:

Preheat oven to 350 F. Heal a grill pan or heavy skillet over medium-high heat. Lightly oil the grill pan and brown the chicken, about 3 minutes on each side. Transfer the chicken to the oven and cook until done, 20-30 minutes.

Meanwhile, heat the oil in a 6-7 quart heavy pot over med-high heat until it shimmers. Add the onions, garlic, and chile and cook, until softened, 3-5 minutes.

Add the corn, oregano, nutmeg, and pepper and cook, stirring, until the corn is lightly browned, about 7 minutes. Add the zucchini and cook, stirring, until just tender, 3-5 minutes. Add the tomatoes, crema, cheese, and salt, and cook, stirring, 5 minutes more. Season to taste with additional salt, and stir in the cilantro just before serving.

*Serve with adobo-marinated chicken*

Enjoy!

Pollo Adobo

2014-12-10 10:46:11

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For the chicken

1. 2 pounds chicken pieces or boneless, skinless chicken breasts
2. 1 tsp fine salt or 2 tsp kosher salt
3. ½ cup basic guajillo adobo recipe
4. 1 Tbsp mild olive oil or vegetable oil

For the zucchini-corn cream soup

1. 1 pound tomatoes (3 medium)
2. ¼ cup evoo or vegetable oil
3. 1 cup finely chopped white onion
4. 2 large garlic cloves, minced
5. 1 fresh serrano or jalapeno chile, minced, including seeds
6. 2 cups fresh corn kernels (2-3 ears) or 10 oz frozen corn, thawed
7. 1 ½ tsp dried oregano, preferably Mexican, crumbled
8. ½ tsp freshly ground nutmeg
9. ¼ tsp fresh pepper
10. 2 pounds zucchini, cut into ½ inch dice
11. ½ cup Mexican crema or heavy cream
12. 4 oz cheddar cheese, coarsely grated (1 cup)
13. ¾ tsp fine salt, or 1 ½ tsp kosher salt
14. 1 cup chopped cilantro

Instructions

1. Pat the chicken pieces dry, season them with salt, and coat generously with adobo. Let them marinate in the refrigerator 1-2 hours.
2. Take the chicken out of the refrigerator and let it come to room temperature.

You will now make the zucchini-corn cream mixture

1. Set the oven to broil and preheat. Alternatively, you can preheat the oven to 500 F.
2. If you’re using the oven broiler, position the rack 8 inches from the heat source.
3. Core the tomatoes and cut a small X through the skin on the opposite ends.
4. Put the tomatoes, cored sides up, on a foil lined baking pan and roast until their tops have blackened and the tomatoes are cooked to the core, 20-30 minutes. Slip the skins from the tomatoes, discard the skins, and coarsely chop the tomatoes.

Now begin cooking your chicken

After marinating,to cook it outside on the grill

1. Cook for about 3 minutes per side and move the chicken to the side above medium-low heat and cook covered, about 20-30 minutes.

To cook indoors

1. Preheat oven to 350 F.
2. Heat a grill pan or heavy skillet over medium-high heat.
3. Lightly oil the grill pan and brown the chicken, about 3 minutes on each side.
4. Transfer the chicken to the oven and cook until done, 20-30 minutes.
5. Meanwhile, heat the oil in a 6-7 quart heavy pot over med-high heat until it shimmers.
6. Add the onions, garlic, and chile and cook, until softened, 3-5 minutes.
7. Add the corn, oregano, nutmeg, and pepper and cook, stirring, until the corn is lightly browned, about 7 minutes.
8. Add the zucchini and cook, stirring, until just tender, 3-5 minutes.
9. Add the tomatoes, crema, cheese, and salt, and cook, stirring, 5 minutes more.
10. Season to taste with additional salt, and stir in the cilantro just before serving.
11. *Serve with adobo-marinated chicken*

By Cooking with Crystal

Adapted from Truly Mexican by Roberto Santibanez

Adapted from Truly Mexican by Roberto Santibanez

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