Adobo Roasted Chicken

Adobo Roasted Chicken

Culinary Tools:

  • 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

Adobo Procedure:

  • 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 Redy-cook® 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.

Chicken Procedure:

  • 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.