Pollo Adobado or Shredded Chicken in Chile Sauce is a very easy recipe that goes well with hand made Gorditas. Both are recipes that we enjoy here at the ranch…so much so that I forgot to share the recipe with you! Super good stuff!
Make Pollo Adobado ahead of time
You might think that making the Gorditas ahead of time is the way to go for this double recipe, but actually making the spicy chicken stew first is more convenient. Stews always take extra time to marry and mellow in flavor, so make the Pollo Adobado ahead of time and make the Gorditas at the last minute.
Even if you are on a low-carb or keto diet, Pollo Adobado is an excellent part of your meal plan. I love to top this spicy shredded chicken dish with sliced avocados, sour cream, cheese and tomatoes when I am cutting back on my carbs. An egg on the side makes a great brunch meal or light supper.
Chile con Carne is very similar to Pollo Adobado. Even though it looks incredibly spicy, the flavors are very mild.
Although you can use any type of chicken meat for this dish, I think it is much more convenient to use chicken breasts. The meat shreds very easily, and there are not as many bones in a chicken breast as there are in chicken thighs, legs, or wings. Use bone-in and skin-on chicken breast for best flavor, as the boneless skinless variety are usually flavorless as well.
A very Versatile Dish
Instead of Gorditas, you can always serve your Pollo Adobado over rice, couscous or noodles. You can use this shredded chicken stew as a topper for baked potatoes, or in a toasted bun similar to a Sloppy Joe. This is one of the most versatile recipes that I make and I hope you enjoy it as much as my family does!