Ingredients
Chile and Sauce Ingredients
- 2 ancho chiles, seeded
- 4 guajillo chiles, seeded
- 2 pasilla chiles, seeded
- 4 teaspoons vegetable oil, divided
- 1 small white onion, sliced
- 4 garlic cloves, peeled
- 2 cups fat-free chicken stock
- 4 Roma tomatoes, cored and chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground cloves
- ¼ cinnamon stick (one quarter of a 1.5-inch cinnamon stick)
- 2 tablespoons apple cider vinegar
Chicken
- 2 pounds boneless skinless chicken breasts (about 6 chicken breasts)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the chicken later.
- Prepare and sauté aromatics: Clean the chilies by removing seeds and veins. In a large non-stick skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the sliced white onion and peeled garlic cloves, sautéing until the onion softens. Transfer to a blender.
- Cook the chilies: Add ½ cup of chicken stock to the skillet, then add the seeded chiles. Cook over medium-high heat for about 5 minutes, turning the chiles halfway through, until they soften and become fragrant. Avoid burning to prevent bitterness. Remove and add the chiles to the blender.
- Cook tomato and spices: In the same skillet, add the chopped Roma tomatoes, kosher salt, black pepper, ground cumin, ground cloves, and cinnamon stick piece. Cook over medium-high heat for a few minutes until the tomatoes begin to soften.
- Blend the sauce: Add the tomato mixture to the blender along with apple cider vinegar and the remaining chicken stock. Blend the mixture until smooth, forming the adobo sauce.
- Sear the chicken: Add the remaining 2 teaspoons of vegetable oil to the skillet. Sear the chicken breasts over medium heat for 1 minute on each side to develop a light crust. Remove the skillet from heat.
- Bake the chicken with sauce: Place the seared chicken breasts in a baking dish. Pour the blended adobo sauce over the chicken, flipping the pieces to ensure they’re fully coated.
- Bake until cooked: Bake the chicken in the preheated oven for 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, indicating the chicken is fully cooked and tender.
- Serve: Serve the chicken breasts whole with the sauce spooned over, or shred the chicken to use in other dishes like tacos, burritos, or enchiladas.
Notes
- The adobo sauce yields about 4 cups.
- Chicken can be served whole or shredded depending on your preference or recipe needs.
- Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Store leftover sauce in a sealed jar or container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
