Pollo Adovada Tacos
Pollo adovada (Spanish for "marinated chicken") is a traditional New Mexican dish that uses mellow chiles and fresh oregano to bring out the savory richness of stewed chicken. Served in flour tortillas and garnished with fresh guacamole and cilantro, these adovada tacos are perfect for a weekend supper. Leftovers keep great and will take you well into the week.
Ingredients
- 2.5 lbs boneless skinless chicken breasts, cut in 1-2 in cubes
- 2 tablespoons unsalted butter
- 3-4 cloves garlic (smashed)
- 16oz red chile puree
- 1 yellow onion (roughly chopped)
- 4-5 sprigs fresh oregano (stems removed), plus more to garnish
- kosher salt, to taste
- fresh cilantro, to taste
Instructions
- Preheat oven 275 degrees Fahrenheit.
- Melt butter in dutch oven over medium-high heat.
- Brown chicken in several batches, remove and set aside.
- Add onion to the butter and brown bits at the bottom of the pot and cook for 3-5 min until softened and lightly browned.
- Add garlic and oregano.
- Add chile puree and chicken; then cover and bake in the oven until tender (1-2 hours).
- Thicken sauce with corn starch if desired, and season with salt to taste.
- Serve w/ flour or corn tortillas, cilantro, sour cream, guacamole, shredded cheese, etc.
