질문하기
Chicken braised in a robust red adobo sauce of dried chiles and vinegar. This high protein, healthy chicken dish develops rich, complex flavors perfect for family dinners and meal prep.
Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, pressing them to the surface for even contact—do not let them burn.
Place toasted chiles in a bowl, cover with hot water, and soak for 15 minutes until softened. In the meantime, slice the onion and peel the garlic.
Drain soaked chiles and transfer to a blender with onion, garlic, vinegar, water, oregano, cumin, smoked paprika, black pepper, and salt. Blend until completely smooth to form the adobo sauce.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken thighs in batches, about 2–3 minutes per side, until browned. Set aside on a plate.
Reduce heat to medium. Pour adobo sauce into the pot, scraping browned bits. Simmer for 3–4 minutes, then return chicken to the pot. Add bay leaf, cover, lower heat to maintain a gentle simmer, and braise for 40–50 minutes, turning chicken halfway, until very tender and sauce thickens.
Discard bay leaf. Serve chicken pieces generously coated with adobo sauce. Skim excess fat for a leaner finish if desired, and garnish with fresh herbs or lime wedges.
