Pollo Adobado (Mexican-Style Braised Chicken in Red Chili Sauce)

Steps

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1. 1
   Prepare the chicken by cutting it into pieces. Gather all chiles, spices, and other ingredients.
   ▶ ≈0:00
2. 2
   Remove the stems and seeds from all the chiles.
   ▶ ≈0:40
3. 3
   Toast the chiles in a hot pan with oil, sautéing each in batches until fragrant and lightly browned, then remove them to a plate.
   ▶ ≈0:58
4. 4
   In the same pan, sauté the onion, tomato, and garlic until softened.
   ▶ ≈2:13
5. 5
   Return the toasted chiles to the pan, add the bay leaves, allspice, cloves, black peppercorns, and oregano. Add water and simmer to combine all flavors.
   ▶ ≈2:36
6. 6
   Heat oil in a large pot. Add the chicken pieces, season with salt, and brown on both sides until golden.
   ▶ ≈2:58
7. 7
   While the chicken finishes browning, blend the toasted chiles and spices with the freshly squeezed orange juice and a pinch of salt until smooth.
   ▶ ≈3:44
8. 8
   Pour the chile sauce over the browned chicken in the pot. Also blend the remaining cooking water from the chiles with other ingredients and add it to the pot to capture all the spice flavors.
   ▶ ≈4:11
9. 9
   Bring to a boil and simmer until the chicken is fully cooked and flavored through.
   ▶ ≈4:49
10. 10
    Serve the finished pollo adobado hot, ideally with white rice and warm tortillas on the side.
    ▶ ≈5:00