20-Min Chili-Crisp Chicken Adobo
Tender chicken thighs glazed in a spiced, smoky adobo sauce made from dried chiles and vinegar—ready in 20 minutes flat. Serve over rice or with warm tortillas to soak up the sauce.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 whole ancho or guajillo dried chiles, stemmed and seeded
- ¼ cup white vinegar
- 2 tbsp tomato paste
- 1 tsp cumin
- ½ whole yellow onion, sliced into wedges
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat for 60 seconds until fragrant, pressing them flat.
- 2
Pour 1 cup hot water over the chiles, let sit 5 minutes, then blend with vinegar, tomato paste, cumin, and a pinch of salt until smooth.
- 3
Heat 1 tbsp oil in the same skillet over medium-high until shimmering, about 60 seconds.
- 4
Add chicken and onion, sear without stirring for 3 minutes until golden on one side.
- 5
Pour the adobo sauce over the chicken, stir to coat, reduce heat to medium, and simmer uncovered for 8 minutes until chicken is cooked through.
- 6
Taste and adjust salt and vinegar. Serve hot over rice or with warm tortillas.
Tools you’ll need
- 12-inch skillet
- blender or immersion blender
- wooden spoon
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