Mexikanisches Chicken Adobo: eine aromatische Entdeckungsreise für Kochanfänger

Zutaten

• 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 (adjust for 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
• 1/2 teaspoon ground cloves
• 2 dried bay leaves

Zubereitung

1. 1

   --- Step 1: Char the Vegetables ---

2. 2

   Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

3. 3

   Add the chopped tomatoes, onion, and garlic to the skillet. Stir and cook until the vegetables start to char, about 5-7 minutes. This step adds a deep, smoky flavor to the dish.

4. 4

   --- Step 2: Cook the Chilies ---

5. 5

   Add the dried guajillo, ancho, and chipotle chilies to the skillet.

6. 6

   Pour in 2 cups of chicken broth and stir. Let the mixture cook for 10 minutes, allowing the chilies to soften and infuse the broth with flavor.

7. 7

   --- Step 3: Blend the Sauce ---

8. 8

   Remove the skillet from the heat and let it cool for 5 minutes.

9. 9

   Transfer the mixture to a blender. Add the remaining 1 cup of chicken broth, apple cider vinegar, salt, coriander, cumin, thyme, oregano, and cloves.

10. 10

    Blend until smooth. Set the sauce aside.

11. 11

    --- Step 4: Brown the Chicken ---

12. 12

    Heat a large Dutch oven or soup pot over medium heat. Add the remaining 1 tablespoon of olive oil.

13. 13

    Place the chicken legs and thighs in the pot in an even layer. Cook for 3-4 minutes on each side, turning often to prevent burning. This step locks in the juices and adds a nice color to the chicken.

14. 14

    --- Step 5: Simmer the Chicken in Adobo Sauce ---

15. 15

    Pour the blended sauce over the browned chicken in the pot.

16. 16

    Add the bay leaves and stir to combine.

17. 17

    Let the mixture come to a boil, then reduce the heat to low-medium. Cover the pot with an offset lid (to allow some steam to escape) and let it simmer for 45-60 minutes. Stir occasionally to prevent sticking.

18. 18

    --- Step 6: Serve and Enjoy ---

19. 19

    Remove the bay leaves and discard them.

20. 20

    Serve the chicken with Mexican rice, freshly chopped cilantro, and warm tortillas.