Jul 26 2012

Roasted Chicken Adobo Tacos with Garlic and Herbed Sweet Potatoes

Published by at 6:05 am under Comfort Food,Mexican,Poultry

Roasted Chicken Adobo Tacos with Garlic and Herbed Sweet Potatoes

Roasted Chicken Adobo Tacos with Garlic and Herbed Sweet Potatoes

Taco Night

Growing up, I’d come home from fence-hopping, bike-riding, hide-n-seek, or tag and feel welcomed by the scent of cumin, coriander, and chilies all simmering away with ground beef. Instantly, I knew it was Taco Night. The intoxicating aromas of the sautéed onions and garlic would perfume our home and permeate my soul. Tacos hold a special place in my heart. They were my very first comfort food. My parents still have Taco Night at their place, and the recipe has not changed one bit. The dinner table transforms into a buffet spread of the essential toppings: chopped onions, tomatoes, iceberg lettuce, cilantro, avocados, along with shredded cheddar cheese, and red salsa. We always have refried beans and hard yellow corn shells, and because my father loves them so much, in the last decade he has introduced wheat tortillas as an option for making burritos.

My love for tacos has inspired me to keep reinventing the classic taco I grew up with, and add other tacos to the family, like fish tacos in soft white corn tortillas with a roasted corn relish, or even steak tacos in flour tortillas with salsa verde. Tonight I decided on a chicken adobo taco.

Roasted Chicken Adobo Tacos with Garlic and Herbed Sweet Potatoes Recipe

Yields 12 tacos

Serves 4


1.5 lb organic chicken breast

2 red bell peppers

2  poblano peppers

1 jalepeno

1 1/2 bulbs of garlic

2 roma tomatoes

1 teaspoon brown sugar

2 tablespoons butter

3 tablespoons extra virgin olive oil

1 sprig of thyme

1 spring of rosemary

1/4 cup cilantro

2  green onions

2 avocados

1 medium sized sweet potato

1 tablespoon cumin

1 tablespoon ancho chili powder

1 teaspoon coriander

1 teaspoon oregano

1 teaspoon sweet paprika

1/4 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon black pepper

12 small tortillas (6 inch)

In a 400 degree oven roast the tomatoes, red and poblano peppers,  and 1 bulb of garlic wrapped in foil. Remove and place in a glass bowl and cover with saran wrap to trap the steam. When cooled, remove the skins and squeeze out the cloves from the garlic (which should be like a paste consistency). Reserve a red pepper and poblano pepper for taco toppings. Place everything else inside a food processor or blender. Add the spices and blend until smooth. Reserve a 1/2 cup of the mixture to use as a salsa. Then add the brown sugar to the blender, and blend again until smooth.

Add the mixture from the blender to a glass dish. Place your chicken breasts into the dish and flip them around until they are completely coated in the adobo mixture. Cover with saran wrap. Place in fridge and allow to marinate between 1-6 hours.

Chop the jalepeno, cloves from 1/2 a bulb of garlic, the thyme, and rosemary. Place them in a sauté pan with butter and olive oil. Allow them to gently simmer on medium heat. Dice the sweet potato, and add it to the sauté pan and turn up the heat to medium high. After about 10 minutes, turn the potatoes so they can heat on the other side. Remove from heat once they are cooked through.

After the chicken has marinated. Place the chicken breasts on a baking sheet. Place in a 400 degree oven for about 6 minutes. After 6 minutes, baste the chicken with some of the adobo mixture left in the marinating dish, and place in the oven again for another 6 minutes. Remove the chicken and repeat the basting. Place in oven for 6 more minutes. Remove and allow the chicken to rest.

Cut the chicken breasts diagonally about 1/4 inch thick. Heat the tortillas in a non-stick pan. Remove and wrap them in a towel to keep them warm. Slice the reserved red pepper and poblano pepper. Dice the avocados, and chop the cilantro and green onion. Take the tortillas out of the towel, and begin building your tacos. You can do this with your guests, kids, husband, or whoever you are dining with on this evening. Start with a spoonful of the sweet potato going down the center of the tortilla. Then place 2-3 slices of the chicken breast on top. Next, add some of the chopped avocado, cilantro, and green onion.  Now, you can place a few strips of the roasted peppers on top. If you want more heat, drizzle a bit of the reserved adobo salsa.

It’s taco time!


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