Jul 13 2026
Restaurants›The Shed›Pollo Adobo Recipe

Pollo Adobo Recipe

Inspired by The Shed
Time4h
Serves4

GF - Pieces of chicken slow-roasted in a marinade of Shed red chile, garlic & oregano. Served with a rolled, blue corn, cheddar cheese & onion enchilada, covered with red chile & pinto beans.

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Ingredients

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Chicken Marinade

Enchiladas

Method

Preparing the Chicken

  1. 1

    Marinate the Chicken

    In a large bowl, combine shed red chile, minced garlic, dried oregano, salt, black pepper, and olive oil. Add the chicken pieces and mix well to coat. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.

  2. 2

    Slow Roast the Chicken

    Preheat your oven to 300°F (150°C). Place the marinated chicken in a roasting pan and cover with foil. Roast for 2-3 hours or until the chicken is tender and fully cooked.

Making the Enchiladas

  1. 3

    Prepare the Enchiladas

    In a skillet, heat some oil over medium heat and sauté the diced onion until translucent. Set aside. To assemble, take a blue corn tortilla, add some shredded cheddar cheese and sautéed onion, roll it up, and place it seam-side down in a baking dish.

  2. 4

    Bake the Enchiladas

    Once all tortillas are filled and placed in the baking dish, pour the red chile sauce over the top and sprinkle with any remaining cheddar cheese. Bake in the oven for about 20 minutes at 350°F (175°C) until heated through and cheese is melted.

  3. 5

    Serve

    Serve the slow-roasted pollo adobo alongside the enchiladas, topped with pinto beans.

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