Mexican chicken adobo flavors (Printable Version)

Tender chicken cooked in rich dried chile and tomato sauce with warm spices and fresh herbs.

# Ingredients Required:

→ Poultry

01 - 4 bone-in chicken legs
02 - 4 bone-in skinless chicken thighs (skin-on optional)
03 - Salt and ground black pepper to taste
04 - 3 tablespoons olive oil, divided

→ Sauce

05 - 1 small brown or yellow onion, sliced
06 - 4 Roma tomatoes, quartered
07 - 4 garlic cloves, chopped
08 - 3 dried guajillo chiles, stems and seeds removed
09 - 1 dried ancho or chipotle chile, stems and seeds removed
10 - 2 dried pasilla or New Mexico chiles, stems and seeds removed
11 - 600 ml chicken broth
12 - 2 tablespoons apple cider vinegar
13 - 2 teaspoons sea salt or kosher salt
14 - 1 teaspoon ground cumin
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried coriander
17 - 1/4 teaspoon ground cloves
18 - 2 bay leaves

→ Garnish and Serving Suggestions

19 - Chopped cilantro for garnish
20 - Optional: White rice, Spanish rice, corn or flour tortillas, avocado slices

# Guide to Cooking:

01 - Pat the chicken dry using paper towels, then season evenly with salt and ground black pepper. Set aside.
02 - Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Add sliced onions and quartered tomatoes; sauté while stirring occasionally for approximately 4 minutes until onions translucency begins.
03 - Incorporate chopped garlic and cook for 1 minute. Add dried chiles and chicken broth, then bring to a boil. Reduce heat to low, submerge chiles in broth using a spoon, cover pot and simmer gently for 10 minutes to soften chiles.
04 - Remove from heat, uncover and cool at room temperature for 5 minutes. Transfer softened chiles and half the broth into a blender. Add apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend at high speed for 2–3 minutes until smooth. Add remaining cooking liquid and blend again until fully emulsified. Reserve sauce.
05 - Place Dutch oven back on medium-high heat, allowing it to dry slightly to prevent oil splatter. Add remaining 2 tablespoons of olive oil. Once hot, brown chicken pieces on each side for 2–3 minutes in batches if necessary. Remove browned chicken to a plate and keep warm.
06 - Return all browned chicken to the pot. Pour in the prepared sauce and add bay leaves. Stir well to combine. Bring to a boil, then reduce heat to low and cover partially. Simmer, stirring occasionally, for 45 minutes or until chicken is thoroughly cooked and tender. Add additional broth if sauce reduces too much.
07 - Remove bay leaves, adjust seasoning as needed. Garnish with chopped cilantro. Serve hot alongside preferred accompaniments such as rice, tortillas, or avocado slices.

# Extra Suggestions:

01 - Allow chiles to soak thoroughly for fullest flavor extraction before blending the sauce.

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