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
- Place Funny Bones in two hotel pans coated with cooking spray; pour adobo sauce over Funny Bones.
- Cover and bake at 350°F for 30 minutes.
- Uncover; bake 10 minutes longer or until a thermometer inserted into the chicken reads 165°F.
- 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:
- 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.
- Soak toasted chilies in boiling water for 10 minutes or until softened; drain.
- Process chilies with remaining ingredients in a food processor, in batches, until smooth.
- Press mixture through a fine chinois strainer.