Chicken Breasts with Adobado Sauce
A Uncategorized recipe with ancho chilies, vinegar, onions. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Remove the seeds from the chilies and lightly roast to develop the full flavor.
ancho chilies(12) - 2
Soak in the vinegar (add enough water to cover) for 15 minutes, then puree.
vinegar(1/2 c)to 1/2 c tomato puree no salt added(1/4) - 3
Brown the onions, then add the garlic puree and cumin.
onions(2)garlic pureed(1 tbsp)cumin(2 tbsp)brown sugar(1/4 c)to 1/2 c tomato puree no salt added(1/4) - 4
Add the chili puree and stock.
chicken stock canned or preferably homemade(4 c)to 1/2 c tomato puree no salt added(1/4) - 5
Let cook for about 20 minutes or until the flavors have all merged.
- 6
Make a paste of the brown sugar, orange juice, lemon or lime juice and tomato puree.
brown sugar(1/4 c)orange juice(1/4 c)lemon or lime juice(0.1 c)to 1/2 c tomato puree no salt added(1/4) - 7
Whip into the sauce and continue cooking another 15 minutes.
- 8
Taste and adjust seasoning.
- 9
Marinate the chicken breasts in the sauce 2 to 3 hours.
chicken stock canned or preferably homemade(4 c)medium-sized chicken breasts(6) - 10
Grill over charcoal or bake in 400° oven for 20 to 25 minutes.
- 11
To broil, allow about 8 minutes a side.
- 12
This sauce is also an excellent marinade for pork chops or ribs.
- 13
Serves 6.
- 14
Contains 275 calories per serving.
Rate this recipe
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Chicken Breasts with Adobado Sauce
A Uncategorized recipe with ancho chilies, vinegar, onions. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
Remove the seeds from the chilies and lightly roast to develop the full flavor.
ancho chilies(12) - 2
Soak in the vinegar (add enough water to cover) for 15 minutes, then puree.
vinegar(1/2 c)to 1/2 c tomato puree no salt added(1/4) - 3
Brown the onions, then add the garlic puree and cumin.
onions(2)garlic pureed(1 tbsp)cumin(2 tbsp)brown sugar(1/4 c)to 1/2 c tomato puree no salt added(1/4) - 4
Add the chili puree and stock.
chicken stock canned or preferably homemade(4 c)to 1/2 c tomato puree no salt added(1/4) - 5
Let cook for about 20 minutes or until the flavors have all merged.
- 6
Make a paste of the brown sugar, orange juice, lemon or lime juice and tomato puree.
brown sugar(1/4 c)orange juice(1/4 c)lemon or lime juice(0.1 c)to 1/2 c tomato puree no salt added(1/4) - 7
Whip into the sauce and continue cooking another 15 minutes.
- 8
Taste and adjust seasoning.
- 9
Marinate the chicken breasts in the sauce 2 to 3 hours.
chicken stock canned or preferably homemade(4 c)medium-sized chicken breasts(6) - 10
Grill over charcoal or bake in 400° oven for 20 to 25 minutes.
- 11
To broil, allow about 8 minutes a side.
- 12
This sauce is also an excellent marinade for pork chops or ribs.
- 13
Serves 6.
- 14
Contains 275 calories per serving.
Rate this recipe