Chicken in Adobo
This fragrant, rich chile sauce isn't fiery, but it will add a spark to your weeknight chicken routine.
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 their bitterness; after toasting them, we soaked the chiles in water until they were softened and then blended them with vinegar and a bit of orange juice to enhance their sweetness. Once we brought the adobo to a simmer and stirred in the browned chicken pieces, we transferred the pot to the oven to braise. We finished the dish with a splash of lime to brighten things up. Warmed flour tortillas helped wipe up any extra sauce.