Chicken Adobo

Recipe from https://thenovicechefblog.com/mexican-chicken-adobo/

Ingredients

• 2 pounds skinless chicken legs
• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil, divided
• 3 Roma tomatoes, roughly chopped
• 1 white onion, roughly chopped
• 3 large cloves garlic, peeled
• 4 dried guajillo chiles, seeded and chopped
• 1 dried ancho chile, seeded and chopped
• 1 dried chipotle chile, seeded and chopped (add more or less depending on preferred spice level)
• 3 cups low-sodium chicken broth, divided
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt, plus more to taste
• 1 teaspoon coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cloves
• 2 dried bay leaves

Method

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion and garlic to the pan and stir and cook until the tomatoes and onions start to char.

Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.

Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano and cloves and blend until smooth. 

Return sauce to the pot.  Add chicken and simmer 45 minutes.