Do you have to cook for a crowd? Does that crowd like chipotle?
Faced with the plan to cook for my chipotle-obsessed family and boyfriend, I thought I would try my hand at making some barbocoa beef. It was during the ingredient-acquiring stage of this meal that I realized how I could not afford to purchase the beef I so desired to cook. Seeing at boneless, skinless chicken breasts were on sale, I decided to be practical (versus broke) and make Barbocoa chicken.
The result? Pure deliciousness.
The ultimate result? A versatile recipe that can accomodate what happens to be cheaper: chicken breasts or 4 lbs chuck roast.
And the ultimate, final, most satisfying result? I fed my family and friends a healthful dish that they enjoyed.
I doubled this recipe to serve a party of 7. It was more than enough!
- blender or food processor
- crock pot
- 1/3 cup apple cider vinegar
- 3 tablespoons lime juice
- 3 chipotle peppers, canned in sauce (you'l just need a small can for this, and I think I only added 4 peppers for a double recipe, but I'm weak when it comes to spicy things)
- 4 garlic cloves
- 4 teaspoons cumin
- 2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried ground clove
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts
- 3/4 cup chicken broth
- 3 bay leaves
- Combine cider vinegar through clove in a blender or food processor and puree on high speed until smooth. This is your adobo sauce.
- Into your crockpot pour 1/3 of the adobo sauce, or enough to thinly cover the bottom of your cooker. Add oil, broth, and bay leaves. Give it a stir. Lay chicken breasts flat on top of sauce. Pour remaining sauce over the chicken, flipping to make sure the pieces are completely covered. Cook on low for 6 - 7 hours.
- Remove the chicken from cooker and shred. Remove bay leaves. Place chicken back into adobo sauce-ful cooker and stir until fully covered. Serve in a burrito, on top of a salad, or smothering a bed of rice. Top with anything you like: fresh tomatoes, salsa, cheese, beans, sour cream, and/or guacamole. For salads, I recommend a dressing made by combining 1 to 2 tablespoons of ranch dressing with a couple spoonfuls of fresh salsa.