Chicken in Adobo

Name: Chicken in Adobo
Yield: Serves 4
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 ounce dried, guajillo chiles, stemmed and seeded; 1/2 ounce dried, ancho chiles, stemmed and seeded; 1 1/2 cups, chicken broth; 1/4 cup, cider vinegar; 2 (3-inch), orange zest strips plus 2 tablespoons juice; 1 tablespoon, packed brown sugar; 1 3/4 teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 3 pounds, bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed; 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 5 , garlic cloves, minced; 1 tablespoon, tomato paste; 2 teaspoons, dried oregano; 1 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 3 tablespoons, chopped fresh cilantro; , Lime wedge

9 comments

Appears in Cook's Country April/May 2019

Main Courses

Southwest (Tex-Mex)

Chicken

This fragrant, rich chile sauce isn't fiery, but it will add a spark to your weeknight chicken routine.

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

The intense depth of flavor in this adobo comes from a balanced mixture of dried chiles. We combined guajillo and ancho chiles to create a complex and vibrant red sauce to coat tender pieces of chicken. Lightly toasting the chiles removed t...

This is a members' feature.