Wednesday, September 10, 2008

Chicken Adobo

2 1/2 lbs. chicken breasts
2 cups tomato juice
1/3 cup apple cider vinegar
1 medium onion, quartered
4 garlic cloves
4 tablespoons mild oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon ground cumin
**20 dried pequin chiles (found in the Hispanic food section at Winco)

Cut chicken breast into bite sized pieces and place in a large skillet. Put all remaining ingredients in a blender or food processor; blend until smooth. Pour mixture over chicken, cover and simmer for about 45 minutes over low heat. Stir occasionally to avoid sticking

Serve warm with toppings: grated cheddar, avocado slices, cilantro, etc.

**When I make this I put about 6 chilis in, I'm not one that likes spice much. 20 will make it very spicy. I suggest maybe starting with 10 and the adding from there...


meleea said...

we eat this a lot thanks to meredith! my family loves it!! we make ours with 10 chilis and it works for all of us. i like to keep the sauce made up in the freezer for a quick dinner.

Eryn said...

mmmm, yummy! I had this tonight, and it was soooo yummy! We loved it!