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Ingredientes
- 4 whl skinless chicken breasts, 6-8 ounce. each
- 1 Tbsp. coarse, (kosher) salt
- 6 x ancho chiles, coarsely minced
- 3 x dry guajillo chiles, pullas, Or possibly New Mexico red chiles, stems & seeds removed
- 1/4 c. vinegar
- 1/2 c. water, boiling
- 1/2 c. dry white wine
- 1 lrg ripe tomato, coarsely minced
- 2 x garlic cloves, halved
- 1/2 tsp crushed dry oregano leaves
- 1/2 tsp freshly grnd black pepper
- 2 Tbsp. extra virgin olive oil I medium-size white onion, minced
- 2 x bay leaves
Direcciones
- Soak the chicken breasts in water to cover with the Tbsp. of salt for 30 min. Rinse under running water and pat dry.
- While the chicken is soaking, soak the chiles in the vinegar, water, and wine for 30 min. Then place the chiles and the soaking liquid in a blender. Add in the tomatoes, garlic, oregano, and pepper and blend till smooth.
- Heat the oil in a saucepan and saute/fry the onion till soft. Add in the chile mix and the bay leaves, cover, and cook over low heat for 1 hour.
- Throw away bay leaves.
- Coat the chicken breasts with the adobo sauce and grill over a barbecue for 10 to 12 min, or possibly in the oven 20 to 25 min, basting once or possibly twice with the adobo sauce, till the chicken is done.
- SERVING SUGGESTIONS: Serve with corn grits or possibly rice and a green salad with jicama.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 66 | 44% |
| Total Fat 7.45g | 9% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 1780mg | 74% |
| Potassium 274mg | 8% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.56g | 1% |
| Protein 11.21g | 18% |
