25-Min Pollo Adobado with Roasted Onions
Smoky, spiced chicken thighs braised in a rich ancho-chile adobo sauce, served alongside charred roasted onions. Ready in 20 minutes, zero marinade needed.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 6 pieces chicken thighs, bone-in skin-on
- 3 whole dried ancho chiles, seeded
- 2 medium red onion, halved
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- ¾ cup chicken broth
Instructions
- 1
Pat chicken dry and season generously with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear chicken skin-side down 4 minutes until golden. Flip and sear 2 minutes more. Remove to a plate.
- 4
Tear ancho chiles into the skillet, add tomato paste, vinegar, cumin, and broth. Stir for 30 seconds until fragrant.
- 5
Return chicken skin-side up to the skillet. Add onion halves cut-side down around it. Cover and simmer 10 minutes.
- 6
Uncover and cook 2 more minutes. Onions should be caramelized; chicken skin should still be intact and crispy.
Tools you’ll need
- 12-inch skillet with lid
- tongs
- knife and cutting board
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