Yo yo, Adobo!

I've been busy, so I apologize for the delay, but finally, here's the recipe for the Mexican Grilled Chicken Adobo, which is the featured recipe in SWAGourmet!, Ep. 3 (embedded above)! As I've been saying, after I posted Episode 2 with steak tacos, I got a request for some insight into how to cook some chicken bursting with Mexican flavors. So this is what I came up with! I did some research to come up with a delicious marinade, and I decided that an Adobo sauce would be a great marinade for chicken, and grilling the chicken breast would seal the package. Topped with some of the (boiled) marinade, then served in a taco with some grilled peppers and onions, plus the cilantro cream from episode 2, the chicken sure gives the steak a run for its money! Enjoy, and def try the recipe at home- let us know how it goes!
Mexican Grilled Chicken Adobo (Serves 4)

Ingredients

3 boneless, skinless chicken breasts
Small fajita tortilla (corn or flour)

Marinade (Adobo Sauce)

1 tomato
1 ancho chile
1 guajillo chile (Note: Don't worry if you can't find a guajillo chile, just replace it with another ancho!)
1 chipotle chile
2 garlic cloves
1/3 cup white/apple cider vinegar
1 tsp. paprika
1 tsp. cumin
1 tsp. brown sugar
Dash of salt/pepper
1/2 cup water

Serve with:

Grilled sliced bell peppers and onions seasoned with salt/pepper, garlic powder, cumin, and paprika
Cilantro cream from Ep. 2

Marinade
1. In a blender, blend all the marinade ingredients together to reach a sauce consistency (smooth, but still slightly chunky).

2. Pour the marinade over the chicken breasts in a large bowl. Refrigerate for 1-3 hours, or longer!
3. In the mean time, prepare the cilantro cream from Episode 2 (the recipe can be found a few posts below).  Pop it in the fridge once you're done preparing it.

Grilling the chicken
4. Heat up your grill/grill pan and spray with non-stick, if necessary. Do not turn up the flame too high; medium-high sounds good.

5. Remove your chicken from the fridge once it's done marinating (don't discard the marinade though), then place on the grill, presentation side down first (see the video for more info about that!)
6. Let the chicken cook on that first side for around 7-8 minutes. In the mean time, thinly slice two bell peppers (any color you like!), and also slice half of an onion (don't dice it, just slice it like you did with the bell peppers). Then set the peppers and onions aside.
7. After 7-8 mins of cooking on the first side, flip the chicken.

8. As the chicken cooks for 7-8 minutes on the second side, transfer the remaining marinade to a pot and bring it to a complete boil, to kill all the bacteria (remember, there was raw chicken in that marinade before!)
9. After 7-8 minutes, before removing the chicken, use a meat thermometer to make sure the meat has reached 165 degrees F at its center. If it needs to cook longer, let it do that, and just keep checking with your thermometer so you can remove it once it has reached 165.
10. Once you remove the chicken, you can let it set while you grill the peppers and onions, that way you can just slice it afterwards.

Grilling the peppers and onions
11. So this is pretty basic: just add your sliced peppers and onions right to the grill where you cooked your chicken. Let them cook for around 5 mins, and season to taste with salt/pepper, garlic powder, paprika, and cumin as they cook.

Plating
12. Pour the hot marinade over the chicken, then slice it.
13. Warm some tortillas right on the same grill, then lay a few pieces on your tortilla. Then add some of the grilled peppers/onions, and top with the cilantro cream.

Eating
13. Nuff said.