Ingredients

• 1 1/2 lbs chicken, 2-3 pieces

• 2 cups water

• 1 cup broth (vegetable, chicken or beef)

• 1 tomato, quartered

• 1/2 large onion, quartered

• 3 Guajillo dried chili pods, stems and seeds removed

• 2 Ancho chili pods, stems and seeds removed

• 1 Tbsp vinegar

• 2 Tbsp garlic powder

• 1 tsp cumin powder

• 1 tsp salt

• 2 bay leaves

  Garnish (optional)

• 1/2 large onion, diced

• 1/2 cup cilantro, chopped

• 1 tsp lime juice

• lemon or lime wedges

Directions

1. In a 2-3 quart saucepan , bring 2 cups of water to rapid boil.

2. Add all dried chilis to boiling water. Let chilis boil for 5 minutes.

3. Add chilis and water to a blender. Add tomatoes and onion to blender; add broth, vinegar, garlic powder, cumin, and salt. Blend until completely broken down and smooth.

4. Place chicken pieces, skin-side down in 8 inch skillet, if doubling the recipe use a dutch oven. Add sauce from blender to skillet completely covering chicken, then cover.

5. Bring the sauce to a boil, then lower to a simmer for 30 minutes.

6. Rest for 5 minutes before serving.

   Garnish

7. Stir cilantro, onion and lime juice together and add to the top of your Adobo Chicken

8. Lemon and lime wedges are optional