Mexican Chicken Adobo

I love a one-pot, comfort dinner! Thank you for just a detailed recipe. Loved it!

- Augustine

Guajillo Peppers

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INGREDIENTS

Olive Oil

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Onions and Garlic

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Vinegar

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Chicken

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Pasillo Peppers

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Ancho Peppers

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Tomatoes

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Broth

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Bay Leaves

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Ground Cumin and Cloves

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Dried Coriander and Oregano

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Salt and Black Pepper

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Pat the chicken dry with paper towels and season it.

1

Heat some of the oil in a large Dutch oven and sauté the veggies.

2

Add the dried chiles and chicken broth and bring to a boil.

3

Transfer the chiles and some of the liquid to a blender, add spices and blend until smooth.

4

In the same pot, sear the chicken on both sides until golden brown.

5

Add the adobo sauce and bay leaves, bring to a boil and then simmer.

6

Serve and enjoy!

In the full recipe we provide two cooking methods. Stove top and a combination of stove top + oven. Click below!

Tips from the chef

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