Pollo Adobado

 

Ingredients

• 1 kg of chicken pieces 
• 3 guajillo chilies 
• 1 ancho chili 
• 1 orange 
• ¼ onion 
• 1 clove garlic 
• ½ achiote bar (50 grams) 
• 1 teaspoon of cumin 
• 1 teaspoon oregano 
• 1 tablespoon of apple cider vinegar 
• Salt and pepper to taste 
• 2 tablespoons of butter or oil 
• 2 cups of chicken broth

Preparation

1. Boil two cups of water and cook the dried chiles in it until soft; remove the seeds and reserve.
2. Blend the chilies with the juice of the orange, onion, garlic, achiote paste, cumin, oregano and apple cider vinegar, to obtain a smooth sauce.
3. Season the chicken with salt and pepper, place it in a baking dish and pour the marinade over the pieces, making sure that everything is covered by the sauce. Cover with plastic and refrigerate for 4 hours.
4. Heat butter or oil in a Dutch oven, add the chicken pieces and brown lightly.
5. Add the broth and cover, stir occasionally and cook over low heat until the chicken is cooked (you can add more broth if it is undercooked).