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Pollo al Pastor (Roasted Chicken with Adobo)
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Pollo al Pastor (Roasted Chicken with Adobo)

11 hServes 6Nutri-Score C€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • New Mexico chiles (stemmed and seeded)Produce6 pieces
  • ancho chiles (stemmed and seeded)Produce3 pieces
  • Roma tomato (whole)Produce1 piece
  • onion (half for the adobo, half for stuffing)Produce1 piece
  • garlic (peeled; cloves for the adobo, extra for stuffing)Produce5 pieces
  • bay leaves (whole)Spices2 pieces
  • achiote pastePantry57 g
  • oilPantry60 ml
  • apple cider vinegarPantry60 ml
  • pineapple juiceBeverages180 ml
  • orange juiceBeverages180 ml
  • whole clovesSpices2 pieces
  • saltSpices18 g
  • black pepper (ground)Spices2 g
  • paprikaSpices3 g
  • oregano (dried)Spices2 g
  • thyme (dried for the adobo, fresh sprigs for stuffing)Spices3 g
  • ground cuminSpices3 g
  • honeyPantry20 g
  • whole chicken (patted completely dry)Meat1.8 kg
  • orange (sliced, for stuffing)Produce1 piece
  • water (for boiling the chiles)Other500 ml

per serving

Nutrition

622kcal

Carbs
13 g
Proteins
57 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Blender
  • Mixing bowl
  • Baking dish
  • Oven
  • Kitchen thermometer

step by step

Method

  1. Toast and boil the chiles

    • Place the New Mexico chiles, ancho chiles and Roma tomato in a saucepan
    • Cover with water and bring to a boil over medium-high heat
    • As soon as it boils, transfer everything to the blender jug
    Step 1

  2. Build the adobo sauce

    • Add the onion, garlic, bay leaves, achiote paste, oil, apple cider vinegar, pineapple juice, orange juice and whole cloves to the blender
    • Season with salt, black pepper, paprika, oregano, thyme and ground cumin, then add the honey
    • Blend until completely smooth
    Step 2

  3. Adjust the seasoning

    • Taste the adobo and adjust the salt
    • If it is too spicy, add a little more honey or a few pieces of pineapple
    • Reserve one cup of the adobo and keep the rest for the chicken
    Step 3

  4. Marinate the chicken

    • Pat the chicken completely dry and place it in a bowl
    • Separate the skin from the breast and coat the chicken all over with the adobo
    • Cover and refrigerate overnight, or for at least 8 hours
    Step 4

  5. Stuff and truss the chicken

    • Let the chicken come to room temperature, then uncover it
    • Stuff the cavity with orange slices, fresh thyme, garlic and onion
    • Tie the legs with twine and transfer to a prepared baking dish; preheat the oven to 175 °C
    Step 5

  6. Roast covered

    • Cover the chicken with foil
    • Roast for 30 minutes at 175 °C
    Step 6

  7. Baste and finish roasting

    • Baste the chicken with the reserved marinade
    • Repeat the basting every 30 minutes until the internal temperature reaches 71 °C
    • Remove the foil for the last 30 minutes of roasting
    Step 7

  8. Rest and serve

    • Let the chicken rest for 15 minutes
    • Transfer to a serving plate and carve
    Step 8
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