After a couple of weeks of not posting, I'm finally trying to get back on track. Summers are always a bit crazy because we are in California and the scheduling for everyone is a lot different than during the rest of the year. About a week ago Danny Trejo from the movie Machete came over for lunch. I know JP loves Mexican food and I just figured Danny did too so that was the direction I went in. I had a couple of whole chickens and really wanted to try to make something really authentic and new. I didn't have a lot of time because literally I was told about 2 hours before lunch he was coming over. Adobo chicken I thought would be a great way to do both if I just had enough time. Well I did and it turned out great!
2 whole chickens deboned 4 breasts and 4 legs (legs can have the bones)
1/3 cup annato seeds
2 dried chipotle chiles stems and seeds removed
3 dried Anaheim chiles stems and seeds removed
3 pasilla chiles stems and seeds removed
2 new mexican chiles stems and seeds removed
1 ancho chile stems and seeds removed
5 garlic cloves
1/2 cup of white wine vinegar
1/2 cup of water
3 tbsp olive oil
1 yellow onion sliced
4 cups of chicken stock or water
1 tbsp ground cumin
1 can of diced tomatoes
2 bay leaves
1 cup cilantro
2 limes sliced
1/2 cup of sliced shallots or red onions
1 avocado sliced
To make the adobo base take the first nine ingredients (except for the chicken) and place into a bender. Blender until you have a really smooth very red sauce, season with 2 tsp of salt. Set aside until ready to use
For the chicken season both sides with salt. In a braising pot place olive oil and chicken skin side down. Sear on the first side for 4 minutes then flip over and add the sliced yellow onion, bay leaves, and cumin. Cook for 2 minutes and then add the adobo sauce, chicken stock, and tomatoes. Bring to a boil and then turn down to a simmer, season with a pinch of salt and cover the pot. Cook for about an hour or so until the chicken is very tender and the sauce has thickened. You might have to add a little more chicken stock or water if the sauce gets to thick during the cooking process. Taste the chicken and sauce because you might need a little more salt so the flavor is perfect. When you braise because of all the liquid the meat sometimes loses the salt you have seasoned with in the beginning and needs salt on at the end.
To serve place one leg and half a breast in a clay bowl. Ladle some of the adobo sauce on top of the chicken. Garnish with lime, tortillas, red onion, and avocado. This is gourmet rustic at its best. I will say that Danny was really impressed and actually said "This is as Mexican as Mexican gets. Now what part of you is Mexican?" I told him my right arm was jokingly and continued to serve him seconds. Buen Provecho!