Adobo Chicken Shepherd’s Pie

adobo

CHICOPEE, Mass. (Mass Appeal)  Make Adobo Chicken Shepherds Pie with Jen Howard and Asela Roberts from FoodForStrength.Biz

Adobo Chicken Shepherds Pie

Servings: 6
Oven Temperature: 350°F
Cooking Times
Cooking Time: 30 minutes

  • 1.5 pounds sweet potato, peeled and cubed
  • 1 tablespoon unsalted butter
  • 1/2 cup whole milk
  • 3/4 teaspoon adobo seasoning
  • 1/4 each sweet onion finely chopped
  • 5 each garlic clove, chopped
  • 1/2 medium plum tomato, diced
  • 1 cup reduced sodium chicken stock
  • 3 each dried guajillo pepper, seeds removed
  • 1 1/2 teaspoon raisins
  • 1 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 2 pounds boneless skinless chicken breast
  • 1 pound corn, fresh or frozen
  • 1 tsp olive oil
  • 2 Tablespoon cilantro
  • 2 bunches kale

1. Boil sweet potatoes until fork tender, drain and mash with milk, butter & 1/4 teaspoon adobo seasoning
2. Sautee onion, 2 cloves garlic & tomato, add stock & bring to a simmer. Add guajillo peppers & next six ingredients, remove from heat and let rest for 5 minutes to soften peppers.
3. Blend sauce until smooth. Put aside 1/2 cup sauce.
4. Add remaining sauce to chicken and simmer on low until it shreds (you can use a slow cooker for this)
5. Meanwhile roast corn with olive oil, cilantro & 1/2 teaspoon adobo seasoning at 375 for 15-20 minutes until lightly browned
6. Finely chop kale and sauté with 3 cloves garlic
7. To assemble, toss shredded chicken in reserved sauce layer in the bottom of a casserole dish top with kale & roasted corn, followed by mashed sweet potatoes
8. Bake 25-30 minutes at 350 until heated through

 

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