Chicken Adobo
By America's Test KitchenPublished on September 26, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 (14.5-ounce) can diced tomatoes, drained3 tablespoons minced canned chipotle chile in adobo sauce 3 garlic cloves, minced2 teaspoons dried oregano 1 ½ teaspoons instant espresso powder Salt and pepper 6 boneless, skinless chicken thighs (about 1 ½ pounds), cut into 2-inch pieces2 tablespoons vegetable oil 1 onion, chopped3 tablespoons molasses
Before You Begin
Serve chicken over rice and sprinkle with chopped fresh cilantro.
Instructions
- Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (14.5-ounce) can diced tomatoes, drained
3 tablespoons minced canned chipotle chile in adobo sauce
3 garlic cloves, minced
2 teaspoons dried oregano
1 ½ teaspoons instant espresso powder
Salt and pepper
6 boneless, skinless chicken thighs (about 1 ½ pounds), cut into 2-inch pieces
2 tablespoons vegetable oil
1 onion, chopped
3 tablespoons molasses
Ingredients
1 (14.5-ounce) can diced tomatoes, drained
3 tablespoons minced canned chipotle chile in adobo sauce
3 garlic cloves, minced
2 teaspoons dried oregano
1 ½ teaspoons instant espresso powder
Salt and pepper
6 boneless, skinless chicken thighs (about 1 ½ pounds), cut into 2-inch pieces
2 tablespoons vegetable oil
1 onion, chopped
3 tablespoons molasses
Ingredients
1 (14.5-ounce) can diced tomatoes, drained
3 tablespoons minced canned chipotle chile in adobo sauce
3 garlic cloves, minced
2 teaspoons dried oregano
1 ½ teaspoons instant espresso powder
Salt and pepper
6 boneless, skinless chicken thighs (about 1 ½ pounds), cut into 2-inch pieces
2 tablespoons vegetable oil
1 onion, chopped
3 tablespoons molasses
Why This Recipe Works
The Mexican version of adobo, a boldly flavored, vibrant sauce, is made by combining dried ground chiles, spices, herbs, and salt with vinegar. In less than 20 minutes, we developed the deep, complex flavors of a long-cooked sauce for our Chicken Adobo, thanks to potent ingredients like chipotle chiles, espresso powder, and molasses. We served the chicken over rice and sprinkled it with chopped cilantro to add a bright, fresh flavor.
Before You Begin
Serve chicken over rice and sprinkle with chopped fresh cilantro.
Instructions
- Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.
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