A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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).

Nutrition Facts

350 calories; protein 47.6g 95% DV; carbohydrates 9.5g 3% DV; fat 12.7g 20% DV; cholesterol 129.3mg 43% DV; sodium 936.9mg 38% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/24/2015
All in all this was a great recipe but I do however feel it needs more spices to bring out the flavor. Super simple though so play around with it and adjust it to your liking... Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2015
All in all this was a great recipe but I do however feel it needs more spices to bring out the flavor. Super simple though so play around with it and adjust it to your liking... Read More
(1)
Rating: 5 stars
01/05/2019
Great recipe I doubled the salsa part of it and added a few extra guajillo chiles one pasilla and threw in a Chile ancho. Also I added a little achiote to the blended ingredients just for fun. I substituted 8 chicken thighs with skin instead of chicken breast because I prefer chicken on the bone. Just tastes better in my opinion. Once it cooked in salsa for an hour I pulled the chicken thighs out of the salsa and put them on a baking sheet to broil for a few minutes to give it a little more of a grilled flavor. Then I threw them back in the salsa to serve with Mexican rice. Excellent recipe and I will make it again! Read More
Rating: 5 stars
12/16/2017
Love love loved this recipe. Followed it to the T and I think it came out perfect! Read More
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