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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, December 20, 2012

PECHUGA ADOBADA

Mexican cooking is one of my favorite types of cooking because of the herbs and spices used in the culture. Pechuga Adobada or marinaded chicken breast, in a red chili sauce. The aroma is pleasant, and you can do a lot with it, such as dice it up and fill a tortilla shell, or serve it with rice and beans, or even braised vegetables the starchy ones like potatoes, or yams. 

Since supermarkets sell chicken breast ready for cooking without skin and bones, this is a simple dish to make, all you'll need is a stainless steel stock pot and the ingredients at the ready to make it. Ready? Get off that couch you lazy asses and wash your hands really good who knows where you had those hands, who knows you may have been scratching your balls gross! Or picking boogers out of your nose gross! Okay you Pigpen wash up, and scrub your nails as well.

INGREDIENTS

6 oz. dried red chiles, and remove the stems
3 tbsp. chile powder
3 tbsp. organic honey
1-2 tbsp. vinegar
3 tsp. ground cumin
1 1/3 tsp. ground cloves
1/4 tsp. cayenne pepper
Juice from small lime
6 tbsp. olive oil
3 1/2 lbs. chicken breast cut into 1 1/2 inch cubes
Sea salt, fresh black pepper to your taste
Have several warm tortilla wraps on hand to fill. Or have rice and beans

DIRECTIONS

1. Heat up the chiles in a stainless steel stock pot over medium-high heat until toasted, it should take about 4-5 minutes or so. When the chiles are done, place it in a large bowl, and then add about 7-8 cups of hot hot boiling water and cover the bowl to keep it hot about 15-20 minutes. Once the chiles are soaked, strain the chiles out into food processor. Now spoon from the bottom of the bowl at least 1 1/2 cups to 2 cups of the chile water into the food processor. Now add in all of the ingredients from the chile powder all the way to the lime juice and puree until nice and smooth.

2. Return stock pot to stove over medium-heat, add the olive oil and preheat, season the cubed chicken breast with salt and pepper, slowly add in a few cubes at a time and brown each cube of chicken until brown and juices release, it should take about 10 minutes or so. Now take the sauce from the food processor and add that to the pot, stir it around, then cover with lid, lower heat to a simmer, and cook for about 1 1/2 hours or so, longer if you want, it will be fork tender and the low heat cooking will marry the flavors of spices nicely.

To serve add as a filling in warm flour tortillas or corn tortillas, or serve over Spanish rice with black beans. Or if you like mozzarella shred some and melt it over the Pechuga Adobada. You can do as you please with this, eat it any which way you desire. Some people will add brown sugar before it ends the cooking process to sweeten it. Trick is to keep a small spoon ready and as it cooks adjust the flavors by continuing tasting it, all good cooks do that. Remember recipes are just a guideline, it may call for a teaspoon of this or that, but for you you may not want it at all, it's up to you and who you are cooking for.

Gracias!