1 jar of nopales strips (á 900g)
600g chicken breast fillet
1/2 onion, cut in half
2 cloves of whole garlic
4 ripe tomatoes
2 tablespoons chicken broth
2 1/2 teaspoons salt
4 whole allspice seeds
½ teaspoon cumin seeds
3 dried chipotle chiles
4 guajillo chiles
2 ancho chiles
Roast the tomatoes, garlic and onion in a comal until they are charred (=blackened).
Boil the chicken breasts with a piece of onion, two cloves of garlic and a little salt. Cook for approx. 20 minutes.
Drain the water from the nopales and rinse well under running water.
Roast the chiles on a griddle for two minutes on each side over low heat; remove from heat and soak in boiling water for 20 minutes.
To prepare the adobo blend the roasted tomatoes, onions and garlic together with the chiles, pepper, chicken bouillon powder, 2 cups of water and cumin; strain the mixture and sauté in a medium skillet. Set aside.
Heat 1 tsp. oil in a skillet and sauté chicken breasts.
Add the cooked nopales to the chicken and cook over medium heat for about 8 minutes, stirring constantly.
Add the adobo and mix well, cover the pan and cook covered over medium heat for about 15 minutes. The marinated chicken is ready! Enjoy with white rice.
