Pollo Adobado

For the adobo sauce

1. In a large clay pot or skillet, heat a little vegetable oil over medium heat.

2. Add the onion and garlic cloves and sauté briefly until softened.

3. Add the guajillo, pasilla, and chiles de árbol, stirring constantly so they do not burn, about 1–2 minutes.

4. Pour in enough chicken broth (from boiling the chicken) to submerge the chiles.

5. Simmer until the chiles soften completely, about 5–10 minutes.

   Then 5 min of waiting

6. In a molcajete, grind the cumin, black peppercorns, allspice, cloves, bay leaf, and a pinch of salt with a small splash of water until a paste forms.

7. Transfer the softened chiles, onion, garlic, and liquid to a blender.

8. Add the ground spices, white vinegar, and salt to taste, then blend until completely smooth.

For the chicken

9. In a large cazuela or skillet, heat 2 tablespoons of vegetable oil over high heat.

10. Add the pre-cooked chicken pieces and sear until slightly browned.

11. Stir in the spice paste from the molcajete over the chicken.

12. Pour the blended adobo sauce over the chicken in the cazuela.

13. Stir well to combine, reduce heat to low, and let simmer so the chicken absorbs the adobo flavor, about 15 minutes.

    Then 15 min of waiting