Stuffed Chicken Adobo

Brenda Villagomez
Get your oven ready to prepare this delicious stuffed chicken adobo! A flavorful and budget-friendly recipe that is ideal for Thanksgiving or Christmas, this whole chicken is stuffed with carrots, tomatoes, potatoes, raisins, and a touch of red wine. Whether served with salad or mashed potatoes, this stuffed chicken adobo is set to delight your guests this holiday season!
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Ingredients
4
Portions
  • 6 guajillo chiles, for the adobo sauce
  • 4 cloves garlic, for the adobo sauce
  • 2 bay, for the adobo sauce
  • 2 cloves, for the adobo sauce
  • 2 allspice berries, for the adobo sauce
  • 1 tablespoon oregano, for the adobo sauce
  • 3 tablespoons vegetable oil
  • 1 cup almonds, peeled
  • 1/4 cups onion, finely chopped
  • 1 plantain, cut into small-sized cubes
  • 4 tomatoes, cut into small-sized cubes
  • 1 cup potato, cut into small-sized cubes
  • 1 cup carrot, cut into small-sized cubes
  • 1/2 cups raisins
  • 3/4 cups olives
  • some orange, cut into round slices, for garnish
  • some herb bundle, for garnish
  • some cherries, for garnish
  • 1 chicken
Preparation
30 mins
1h 35 mins
Easy
  • Preheat oven to 392 °F.
  • Cook chiles, garlic cloves, bay leaf, clove, pepper, and oregano in boiling water. Remove and drain.
  • Transfer previous preparation to a blender and blend to a smooth adobo sauce.
  • In a skillet over medium heat, heat oil. Fry almonds, onion, plantain, tomato, potato, carrot, raisins, and olives and cook for 5 minutes. Let cool and set aside.
  • Stuff chicken with vegetables, truss with cotton thread, and season with salt and pepper.
  • Place chicken in a baking dish, brush with adobo sauce, and bake for 1 hour or until cooked through. Baste occasionally with adobo sauce. Remove and let sit before cutting.
  • Serve stuffed chicken adobo.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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