Spicy Mexican Adobo Chicken with Pumpkin Seed Sauce
A delightful fusion of spicy, savory, and nutty flavors, this dish combines tender marinated chicken with a rich pumpkin seed sauce offering a Mexican culinary experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Prepare the marinade
Mix adobo paste, olive oil, lime juice, and minced garlic in a bowl.
- 2
Coat the chicken
Coat the chicken breasts thoroughly with the marinade.
- 3
Chill
Cover and refrigerate for at least 1 hour, or overnight if possible.
Preparing the Pumpkin Seed Sauce
- 1
Toast seeds
In a skillet, toast the pumpkin seeds over medium heat until they pop and turn golden.
Tip: Toast pumpkin seeds for additional flavor depth.
- 2
Blend the ingredients
Transfer to a blender along with chopped jalapeño, tomatillos, and cilantro.
- 3
Achieve consistency
Blend until smooth, gradually adding chicken broth to achieve the desired consistency.
How to Make Spicy Mexican Adobo Chicken with Pumpkin Seed Sauce
Total time: 3 h 20 min · Yields 4 servings
- 1
Grilling the Chicken
Preheat grill to medium-high heat and cook marinated chicken for 6-7 minutes on each side until fully cooked.
- 2
Making the Sauce
Simmer the blended sauce over low heat for 10 minutes, stirring occasionally.
- 3
Combining Flavors
Pour the hot sauce over grilled chicken and heat everything together in a skillet for 5 minutes.
Chef's Tips
Frequently asked questions
Can I store leftovers?
Yes, store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Marinate the chicken a day in advance, and prepare the sauce up to 2 days ahead for an easier mealtime.
What can I substitute for adobo paste?
If you don't have adobo paste, blend chipotle peppers in adobo sauce for a similar flavor.
Is there a vegetarian option?
Replace chicken with thick slices of portobello mushrooms or tofu for a vegetarian version.
How do I reheat leftovers?
Gently reheat on the stove over low heat until warmed through.
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