Chicken Adobo

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 


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Ingredients:

2 lbs chicken pieces (skinless preferred)
1 14-oz can chicken stock, low sodium

Adobo:
12 garlic cloves
1 Tbsp Mexican oregano
1 tsp white pepper, freshly ground
3 Tbsp sherry wine vinegar
3 Tbsp fresh lime juice
3 Tbsp tequila
2-3 serrano chiles, stemmed, chopped
1 tsp sea salt
2 Tbsp olive oil

Instructions:

Place all adobo ingredients (except the oil) in a blender and puree together. With blender running, add the oil and mix well. Scrape any ingredients from the side of the blender.

Wash and trim the chicken. With a sharp knife, lightly score the meat, pat dry with paper towel and set aside.

Place chicken in a bowl and add half of the adobo. Toss and work well into the flesh. Cover and refrigerate overnight.

Remove chicken from frig and let it come up to room temperature while you prep dinner. When ready, preheat oven to 425 degrees. Pour the chicken stock onto a flat 10 inch baking dish to about 1/4 inch deep. Lay chicken pieces in a row to about 1/4 inch deep. Lay chicken pieces in a row in the baking dish. Smear remaining adobo on the chicken and place on the top shelf of oven.

Bake for 15 minutes and then reduce heat to 375 degrees. Turn the chicken over and smear on some more adobo and bake for about another 25 minutes. Check to see if chicken is done inside. Interior temperature should be 160-170 degrees F or no longer pink in the center and juice is clear when pierced with a knife.

When chicken is done, remove to a serving platter with its juices to rest. Serve over basmati rice with a salad.

From Larry Noggles’s Chile Peppers calendar.