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Pollo Adobado Recipe

Name: My Brother's Soul Food Heavens Pollo Adobado Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 1 tbs olive oil (for marinade); 1 tsp ground ancho or guajillo chile powder; 1 tsp smoked paprika; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil (for cooking); 1 cup yellow onion, medium, thinly sliced; 1 cup tomatoes, diced (or 1 cup canned diced); 3 cups fresh spinach, roughly chopped; 3 cloves garlic cloves, minced; 0.5 cup chicken broth; 0.75 cup heavy cream; 2 oz cream cheese, softened; 0.75 cup Mexican melting cheese (Monterey Jack or Oaxaca), shredded; 1 tbs lime juice, fresh; 2 cups cooked white rice; 1 cup black or pinto beans, warmed; 6 each small flour or corn tortillas; 2 tbs fresh cilantro, chopped; 2 each lime wedges

Inspired by My Brother's Soul Food Heaven

Time45m

Serves4

tender chicken strips cooked slowly in creamy cheese sauce, seasoned with onions, tomatoes, & spinach. served with rice, beans & tortillas.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

1 tbs olive oil (for marinade)

1 tsp ground ancho or guajillo chile powder

1 tsp Smoked paprika

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Sauce & Vegetables

1 tbs olive oil (for cooking)

1 cup yellow onion, medium, thinly sliced

1 cup tomatoes, diced (or 1 cup canned diced)

3 cups fresh spinach, roughly chopped

3 cloves Garlic cloves, minced

1/2 cup Chicken broth

3/4 cup Heavy cream

2 oz cream cheese, softened

3/4 cup Mexican melting cheese (Monterey Jack or Oaxaca), shredded

1 tbs lime juice, fresh

To Serve

2 cups cooked white rice

1 cup black or pinto beans, warmed

6 each small flour or corn tortillas

2 tbs Fresh cilantro, chopped

2 each Lime wedges

Method

Chicken & Marinade

Slice and season chicken

Trim any fat from chicken breasts and slice into 1/2-inch (1.3 cm) strips. In a bowl combine 1 tbs olive oil, ground ancho/guajillo, smoked paprika, cumin, garlic powder, salt and pepper. Add chicken strips and toss until evenly coated. Let marinate 15–30 minutes at room temperature or refrigerate up to 2 hours.

Sear chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add marinated chicken in a single layer (work in batches if necessary). Sear 2 minutes per side until lightly browned but not fully cooked through. Transfer seared chicken to a plate and set aside.

Sauce & Vegetables

Cook onions and garlic

In the same skillet over medium heat add another 1 tbs olive oil if dry. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and spinach

Stir in the diced tomatoes and cook 3–4 minutes until softened and some liquid has released. Add the chopped spinach in batches, stirring until wilted and combined, about 2–3 minutes.

Deglaze and simmer

Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits. Bring to a gentle simmer and return the seared chicken strips and any accumulated juices to the skillet. Simmer uncovered 5 minutes to finish cooking the chicken.

Make the creamy cheese sauce

Reduce heat to low. Stir in the heavy cream and 2 oz softened cream cheese, whisking until the cream cheese melts and the sauce is smooth. Add the shredded Mexican melting cheese a handful at a time, stirring until melted and incorporated into a creamy sauce. If sauce is too thick, loosen with up to 2 tbs extra chicken broth or cream. Taste and adjust seasoning with salt, pepper and 1 tbs fresh lime juice.

Finish

Simmer everything together on low 2–3 minutes so flavors marry and sauce coats the chicken and vegetables. Remove from heat and sprinkle with chopped cilantro.

To Serve

Warm the cooked rice and beans. Heat tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.

Plate 1/2 cup rice and 1/3 cup beans per serving. Spoon the creamy pollo adobado (about 1/3 of the pan) over the rice or place inside warmed tortillas to make tacos. Garnish with additional cilantro and lime wedges. Serve immediately.