Mexican Rooster Adobo – Drizzle Me Skinny!

Mexican Rooster Adobo is among the spiciest, most satisfying recipes on the weblog. Made with a smoky mix of guajillo, ancho, and pasilla chiles, this conventional stew simmers tender rooster in a wealthy, fiery sauce infused with vinegar, tomatoes, and warming spices. 

It’s festive, filled with depth, and surprisingly simple to make at residence—all for simply 4 Factors per serving. On the lookout for simpler and flavorful Weight Watchers meals? Browse our assortment of wholesome Weight Watchers dinners that don’t skimp on style or custom.

Recipe Overview

• Serving Measurement: 320 g
• Variety of Servings: 4
• Time to Cook dinner: 1:10 minutes
• 4 WW Factors Per Serving. You possibly can view the recipe on the WW App right here. (WW login required.)

Elements in Mexican Rooster Adobo

• 2 boneless, skinless rooster breasts (about 500 g), reduce into giant chunks
• 1 teaspoon salt (6 g)
• ½ teaspoon black pepper (2 g)
• 3 dried guajillo chiles (15 g), seeds eliminated
• 2 dried ancho chiles (10 g), seeds eliminated
• 1 dried pasilla chile (non-obligatory, 5 g), seeds eliminated
• 1 cup water, (240 ml), for soaking the chiles
• 2 medium ripe tomatoes, (about 300 g), chopped
• 1 medium white onion, (about 150 g), chopped
• 1 tablespoon oil (15 ml), or spray oil
• 3 garlic cloves (9 g), peeled
• 2 tablespoons white vinegar (30 ml)
• 1 teaspoon Mexican oregano (1 g)
• 1 cup rooster broth (240 ml)
• 2 bay leaves

Directions for making Mexican Rooster Adobo

1. Toast the guajillo, ancho, and pasilla chiles (if utilizing) in a dry skillet over medium warmth for 1 to 2 minutes, turning often, till they puff up barely and launch their aroma. Watch out to not burn them. Take away from the warmth and place them in a bowl with 1 cup of scorching water. Let the chiles soak for no less than 4 hours or till fully softened.
2. In the meantime, season the rooster items with salt and black pepper. In a big pot or Dutch oven, warmth the oil over medium warmth. Sear the rooster items for about 5 minutes on either side, till flippantly browned. Take away the rooster and set it apart on a plate.
3. In the identical pot, sauté the chopped onion, garlic cloves, and tomatoes for about 8 minutes, till every part is delicate and barely caramelized. Take away from warmth and permit to chill for a few minutes.
4. In a blender, add the sautéed greens, softened chiles (with a little bit of the soaking liquid), vinegar, oregano, and rooster broth. Mix till easy. Pressure the sauce utilizing a fine-mesh sieve to take away any pores and skin or seeds from the chiles and guarantee a silky texture.
5. Return the strained sauce to the pot and produce to a delicate simmer. Add the seared rooster items and bay leaves. Cowl and cook dinner over low warmth for 25 to half-hour, till the rooster is totally cooked and the sauce has thickened and deepened in taste. If the sauce will get too thick, you may add a bit extra broth or water to regulate the consistency.
6. Take away bay leaves earlier than serving. Serve scorching with a facet of rice, tortillas, or sautéed greens.

Ideas and Tips for Mexican Rooster Adobo

• The soul of an ideal Mexican adobo is within the chiles—so don’t skip the additional steps to deliver out their finest. Toast the dried chiles simply till they puff barely and launch their aroma; this easy step unlocks their deep, smoky taste. After toasting, make sure you soak them for no less than 4 hours in order that they mix easily right into a wealthy, velvety sauce. For the very best texture, at all times pressure the sauce to take away any bits of pores and skin or seeds.

• Need to dial up the warmth? Swap in a chile de árbol for additional hearth or add a chipotle for a smoky kick. On the milder facet, persist with 1–2 ancho chiles and skip the spicier varieties—good in case you’re cooking for youths or spice-sensitive eaters. You possibly can even mix the soaked chiles separately, tasting as you go to search out your best warmth stage.

• This dish additionally shops superbly. Mexican Rooster Adobo might be refrigerated or frozen, and it reheats nicely—although be warned, the spice tends to mellow over time, so take pleasure in it recent in case you love that daring kick!

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