Adobo Marinated Chicken
Ingredients:
2 poblano/ancho/guajillo chillies, wiped clean, stemmed, seeded, and toasted very lightly
2 chiles de arbol/serano chillies with seeds, wiped clean and well toasted
3 large garlic cloves
1/2 tsp cumin seeds
1/8 tsp ground cloves
1/2 tsp dried oregano
1/4 cup water
1 tbsp cider vinegar
500g boneless, skinless chicken breasts
salt
Method:
Prepare the adobo: Put both chillies, the garlic, cumin, cloves, oregano, water and vinegar in a blender jar, and blend at low speed until smooth.
Pound the chicken with a meat mallet to an even thickness of about 1.5cm. Rub the chicken breasts generously with salt and put them in a shallow baking pan. Pour the adobo over the chicken and (wearing gloves, if you like) rub the marinade into the chicken. Cover and let stand at room temperature for up to 1 hour, or refrigerate for up to one day. Bring to room temperature of necessary before continuing.
Grill the chicken, turning once, until charred in places and cooked through, about 10 mins. Remove to a carving board, cover with foil, and let stand for 5 mins before slicing or serving.
Can use the adobo for thin slices of pork loin or for a whole pork tenderloin.
Great as full chicken breasts too.