pollo adobado (spicy chicken)

Categories
Tex/mexican
Poultry
Yield
2 servings
MeasureIngredient
½ cup Dry vermouth
2½ teaspoon Cinnamon
⅓ cup Honey
2 tablespoons Lime juice
1 small Clove of garlic, crushed well
  Salt
Frying chicken (about 2 pounds), disjointed

Mix together vermouth, cinnamon, honey, lime juice, garlic and salt to form marinade. Pour over disjointed chicken, turning pieces so that they are well coated. Let stand in the refrigerator for about 5 or 6 hours in the marinade. Remove and bring to room temperature.

Broil chicken over charcoal basting with the marinade. Broil about 40 minutes, not too close to the coals. A little additional vermouth can be added to marinade if it becomes too thick while cooking.

Serves 2 to 4.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.

Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

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