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Adobo Rubbed Chicken
“Nearly 60% of casual dining operations serve at least one Mexican inspired dish.”
Datassential, “Menu Trends Direct: Gone Mexican!”, August 2013.
Smoky and spicy adobo-braised Pierce Chicken® Funny Bones® makes a great base to build on a Hispanic dish.
INGREDIENTS
Pierce Chicken® Funny Bones® (Code #41270) 10 pounds (2 bags)
Adobo sauce (recipe provided) 1 gallon
METHOD
  1. Place Funny Bones in two hotel pans coated with cooking spray; pour adobo sauce over Funny Bones.
  2. Cover and bake at 350°F for 30 minutes.
  3. Uncover; bake 10 minutes longer or until a thermometer inserted into the chicken reads 165°F.
  4. Serve Funny Bones with cooking sauce.

ADOBO SAUCE

Guajillo chilies, dried 30 ounces
Water, boiling 1-½ quarts
Garlic, peeled 24 each
Apple cider vinegar 2 cups
Sugar ¾ cup
Onion powder ½ cup
Cocoa powder 6 tablespoons
Ground nutmeg ¼ cup
Salt 3 tablespoons
Ground cumin 1 teaspoon

Makes 1 gallon:

  1. Remove stems and shake the seeds from the guajillo chilies. Lightly toast in a hot dry pan for 20 seconds per side or until slightly puffed and fragrant.
  2. Soak toasted chilies in boiling water for 10 minutes or until softened; drain.
  3. Process chilies with remaining ingredients in a food processor, in batches, until smooth.
  4. Press mixture through a fine chinois strainer.

All in Great Taste

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