Mexican is one of my favourite dishes to cook, and this Chicken Adobo is sure to become one of yours. Serve in either a taco or a wrap with a side of coriander, lettuce, springs onions and lime. And with grilled corn as a side. Other additions such as guacamole and salsa are great, but this dish can stand alone.
+ 1 tomato, quartered
+ 1 red capsicum, cut in half and de-seeded
+ 4 cloves garlic, peeled
+ 1/4 cup white wine vinegar
+ 2 tablespoons of cumin
+ 3 tablespoons of honey
+ sea salt
+ 2 dried chipotle chillies, soaked and de-seeded (if you don’t have these, add extra fresh or dried chilli)
+ 3 dried red chillies, soaked and de-seeded
Place all ingredients in a pressure cooker with 1/4 cup water. Cook for 16 minutes on full pressure, release pressure and, when you can take the lid off, transfer thighs to a bowl. If you don’t have a pressure cooker, place ingredients in a large saucepan, cover with water and simmer gently for 1 hour. Remove the meat, and shred with tongs.
Place the sauce in a blender and purée. Combine the sauce and the chicken. This can be served hot or at room temperature.
Original recipe sourced from Neil Perry.