Chicken with Adobo
4 chicken leg quarters
season heavily with salt and pepper
olive oil, for searing
For the sauce:
1 yellow onion, julienne (cut into thin strips)
4 plum tomatoes, cut into quarters
5 garlic cloves, minced
1 ancho chile, stemmed and seeded
2 guajillo chiles, stemmed and seeded
2 pasilla chiles, stemmed and seeded
2 cups chicken broth
1½ tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried coriander
1 bay leaf
fresh cilantro
steamed rice
Season the chicken all over with salt and pepper. Sear the chicken in a little oil until golden brown all over. Remove the chicken and set aside.
In the same pan, add the onions and tomatoes, cooking until the onions are soft.
Add the garlic and dried chilies, stirring. After about 10 minutes, add the broth. Bring to a boil, then lower the heat and cover for 15 minutes.
Transfer half the stewed ingredients and all chilies to a blender. Add the vinegar, spices (NOT the BAY LEAF!) and salt and puree until smooth; add the rest of the sauce and continue pureeing until smooth.
Place the chicken back into the pan with the sauce. Add the bay leaf. Bring to a boil, lower the heat and cover until the chicken is cooked through.
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