- 3-quart Dutch Oven with Cover
- 14-inch Paella Pan with Cover
- Filet Knife
- Chef’s Knife
- Bamboo Cutting Board
Adobo Ingredients (makes 2 cups):
- 1 small white onion, chopped
- 2 garlic cloves, minced
- 10 guajillo chiles, stemmed, seeded and deveined
- 1½ cups chicken broth, preferably organic
- Salt and black pepper to taste
- 1 whole chicken, backbone removed and flattened slightly
- Preheat the 3-quart Dutch Oven at medium-high for about 3 minutes. Reduce heat to low, add onion and stir constantly until translucent. Add garlic and continue stirring. Add chiles right way, and cook until darkened on both sides, about 1 minute.
- Add broth, cover with the Redi-Temp® valve open, and cook at medium heat until the valve whistles (about 7 minutes). Reduce heat to low.
- When the valve stops whistling, close it and continue cooking until chiles are soft, about 5 minutes. Let mixture cool off for a few minutes, and carefully transfer to a blender and purée. Season to taste with salt and pepper.
- Preheat the 14-inch Paella Pan over medium-high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
- Turn heat to low, place chicken —previously seasoned with salt and pepper—, breast side down, and set cover ajar. Sear chicken until golden (approximately 4 minutes). Turn it over, cover and cook for 3 additional minutes. Turn off the stove.
- Carefully remove chicken and place inside the adobo mixture. Remove excess oil from skillet using a paper towel.
- Preheat Paella Pan again over medium-high heat for about 3 minutes. Reduce temperature to medium, add chicken back to the skillet, place the cover ajar, and cook for about 6 minutes. Turn chicken over, baste with extra adobo sauce, and place cover with the valve closed.
- Reduce temperature to low and keep cooking for about 20 minutes, or until done.
- Serve with your favorite garnishes.
Chef Marcela’s Tip:
This recipe is great for parties. You can serve with a variety of garnishes, including queso fresco, lime, cilantro and onion, radishes, avocado and corn tortillas to make tacos.