Mexican Chicken Adobo Chiles (Print Version)
# Ingredients:
→ Chicken
01 -
900 grams skinless chicken legs
02 -
450 grams boneless, skinless chicken thighs
→ Sauce Base
03 -
2 tablespoons olive oil, divided
04 -
3 Roma tomatoes, roughly chopped
05 -
1 white onion, roughly chopped
06 -
3 large cloves garlic, peeled
→ Chiles & Seasonings
07 -
4 dried guajillo chiles, seeded and chopped
08 -
1 dried ancho chile, seeded and chopped
09 -
1 dried chipotle chile, seeded and chopped
→ Liquids & Vinegar
10 -
710 millilitres low-sodium chicken broth, divided
11 -
2 tablespoons apple cider vinegar
→ Spices & Herbs
12 -
2 teaspoons salt, plus more to taste
13 -
1 teaspoon ground coriander
14 -
1 teaspoon ground cumin
15 -
1 teaspoon dried thyme
16 -
1 teaspoon Mexican oregano
17 -
0.5 teaspoon ground cloves
18 -
2 dried bay leaves
# Instructions:
01 -
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Place chopped tomatoes, onion, and garlic into the skillet, stirring until the vegetables develop a slight char.
02 -
Add dried guajillo, ancho, and chipotle chiles to the skillet along with 475 millilitres of chicken broth. Stir and cook for 10 minutes until chiles soften.
03 -
Remove pan from heat and let cool for 5 minutes. Transfer contents to a blender with the remaining 235 millilitres chicken broth, apple cider vinegar, salt, coriander, cumin, thyme, Mexican oregano, and ground cloves. Blend until completely smooth and set aside.
04 -
Heat a large Dutch oven or soup pot over medium heat and add the remaining 1 tablespoon of olive oil. Arrange chicken legs and thighs in a single layer, browning for 3-4 minutes per side, turning frequently to prevent burning.
05 -
Pour blended sauce into the pot with the chicken and add dried bay leaves. Stir well, bring to a boil, then reduce heat to low-medium. Cover with an offset lid and simmer for 45 to 60 minutes, stirring occasionally.
06 -
Remove the bay leaves before serving. Serve hot, accompanied by Mexican rice and freshly chopped cilantro if desired.
# Notes:
01 -
Adjust the number of chipotle chiles to control the desired spice level.
02 -
For optimal flavour, allow the adobo to rest for several hours before serving.