Adobo is one of the great Mexican slow-cooked dishes of the world — a rich, complex sauce built on chillies, tomatoes, spices……and traditionally pineapple vinegar.
The secret to a great adobo is the pineapple vinegar. It provides the acidity that balances the richness of the chillies and the sweetness of the tomatoes, and it tenderises the meat during the long simmer.
Ingredients (serves 4)
- 4 skinned chicken thighs and 4 skinned chicken legs
- 6 ripe tomatoes, chopped
- 1 red onion, chopped
- 3 cloves garlic, finely chopped
- 4 dried chillies, chopped
- 250 ml chicken stock
- 5 capfuls of Sinar Brew Pineapple Cider Vinegar
- A handful of fresh coriander, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dark unsweetened cocoa powder
- Salt and pepper to taste
Method
In a large pan, fry the tomatoes, red onion, and garlic until softened and beginning to caramelise. Add the dried chillies and chicken stock, then blend until smooth. Return the sauce to the pan and add the Sinar Brew PCV, coriander, cumin, and cocoa powder. Season well.
In a separate pan, brown the chicken pieces on all sides. Add the chicken to the sauce and simmer on low heat for 45 minutes, turning occasionally, until the chicken is tender and the sauce has reduced to a rich, glossy consistency.
Serve with Mexican rice and fresh coriander. Pork can be substituted for chicken.
The Sinar Brew Difference
The pineapple cider vinegar adds a brightness and tropical complexity to the adobo sauce. The bromelain in the pineapple also helps tenderise the chicken during cooking, resulting in exceptionally juicy, fall-off-the-bone meat. This is comfort food with a functional edge.
