Name: Chicken Adobo
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 1 (14.5-ounce) can diced tomatoes, drained; 3 tablespoons minced canned chipotle chile in adobo sauce; 3 garlic cloves, minced; 2 teaspoons dried oregano; 1 1/2 teaspoons instant espresso powder; Salt and pepper; 6 boneless, skinless chicken thighs (about 1 1/2 pounds), cut into 2-inch pieces; 2 tablespoons vegetable oil; 1 onion, chopped; 3 tablespoons molasses

Why This Recipe Works

The Mexican version of adobo, a boldly flavored, vibrant sauce, is made by combining dried ground chiles, spices, herbs, and salt with vinegar. For our version, we developed the deep, complex flavors of a long-cooked sauce in less than 20 minutes, thanks to relying on potently flavored ingredients such as canned chipotle chiles in adobo sauce, espresso powder, and molasses. We served the chicken over rice and sprinkled it with chopped cilantro to add a bright, fresh flavor.

Before You Begin

Serve chicken with rice or warm flour tortillas and sprinkle with chopped fresh cilantro.

Instructions

Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.