Dried guajillo chiliesCan substitute with dried mirasol peppers or chili powder if unavailable12
Olive oil¼ cups
White onion½
Garlic cloves6
Chipotle peppers in adobo sauceCan substitute with your preferred chili powder if unavailable2
Nakano Seasoned Rice Vinegar1 cup
Coarse kosher salt1 tbsp
Cumin2 tsp
Mexican oreganoCan substitute with regular oregano2 tsp
Whole chicken, cut into piecesCan use drumsticks, breasts, thighs, or leg quarters instead~1 wholeest.
Neutral oilFor searing the chicken~2 tbspest.
Steps
1
Soak the dried guajillo chilies in water until they become soft.
2
Combine the softened chilies, olive oil, onion, garlic, chipotle peppers, rice vinegar, salt, cumin, and oregano in a blender and blend until very smooth.
3
Pour the adobo sauce into a container and reserve about 1 cup for basting later.
4
Coat all the chicken pieces evenly with the adobo sauce, making sure each piece is well covered.
5
Heat neutral oil in a pan over high heat and sear each piece of chicken on at least two sides until browned.
6
Transfer the pan to a preheated 350°F oven and bake for 30 to 40 minutes.
7
Check the chicken temperature at the halfway point, then baste the pieces generously with the reserved adobo sauce.
8
Before the chicken finishes cooking, give it another good baste and check that the internal temperature reaches 165°F.
PrimedTableBETA
