Pollo en Adobo

Ingredients

• •2 lbs chicken thighs and drumsticks
• •4 dried ancho chiles
• •2 dried guajillo chiles
• •1 can (14.5 oz) diced tomatoes
• •4 cloves garlic
• •1 onion, quartered
• •2 tablespoons apple cider vinegar
• •1 teaspoon cumin
• •1 teaspoon dried oregano
• •2 tablespoons olive oil
• •1 cup chicken broth (gluten-free)
• •to taste salt and pepper

Directions

1. 1Remove stems and seeds from dried chiles, then toast them in a dry skillet for 1 minute. Cover with hot water and soak for 10 minutes until softened.
2. 2Blend soaked chiles with garlic, tomatoes, vinegar, cumin, and oregano until smooth. Strain through a fine sieve.
3. 3Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides for 5 minutes. Remove and set aside.
4. 4Add quartered onion to the same pot and sauté for 2 minutes. Pour in the chile sauce and stir well.
5. 5Return chicken to the pot, add chicken broth, and bring to a simmer. Cover and cook for 25-30 minutes until chicken is tender and cooked through.
6. 6Taste and adjust seasoning with salt and pepper as needed. Serve hot with rice or warm tortillas.

💡 Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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