3
chiles Anchos, sin tallo, sin semillas y lavados
3
chiles Guajillos, sin tallo, sin semillas y lavados
2/3
taza de agua caliente
1/4
de vinagre de manzana
1
cucharada de caldo de pollo en polvo o gránulos
1/2
cucharadita de sal
6
pechugas de pollo sin piel, ni hueso
Ramitas frescas de tomillo, si lo deseas
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Instrucciones
1
En un plato hondo mediano coloca los choles y el agua; deja reposar 15 minutos o hasta que los chiles estén suaves.
2
En la licuadora, coloca los chiles y agua. Agrega el vinagre, el caldo de pollo en polvo y sal. Tapa; licua a velocidad alta durante 1 minuto o hasta que la mezcla este bien incorporada y licuada. Vacía la mitad de la mezcla en un plato de vidrio o bolsa de cierre y coloca las pechugas, vacía el resto del adobo. Refrigera durante 4 horas pero no mas de 24 horas.
3
Precalienta el grill (asador) de gas o de carbón. Cuando este caliente con cuidado unta las parrillas con aceite. Remueve el pollo de la marinada; descarta la marinada (si la vas a utilizar tienes que dejar que hierva por lo menos durante un minuto). Coloca el pollo en la parrilla y cúbrelo; ásalo de 15 a 20 minutos, volteando una vez hasta que el jugo del pollo este claro y un termómetro insertado en la parte mas gruesa indique 170°F. Adorna con ramitas de tomillo.
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