Red Chili Chicken (Adobado)
Toasting and coarsely grinding the dried chilies before rehydrating them meant we could use less water, giving the resulting chili paste deeper flavor. We liked the earthy, fruity flavor of ancho chilies best, but pasilla, guajillo and pulla varieties worked, too. If you prefer a milder heat, remove the seeds after stemming the chilies. To warm tortillas, wrap them in foil and place in the warm oven while the chicken rests, or toast them over the open flame of a gas burner until charred at the edges.
cup grapeseed or other neutral oil
ounces whole dried ancho chilies, stemmed and seeded
01Heat the oven to 375ºF with a rack in the middle position. In a 12-inch cast-iron or stainless-steel skillet over medium-high, heat the oil until shimmering. Add the chilies and toast until lightly browned, about 20 seconds per side. Transfer the chilies to a food processor, reserving the pan and oil, and process until coarsely chopped, about 30 seconds. In a small saucepan, bring the water to a boil. Add the chilies, oregano and garlic then cover, remove from heat and let sit for 15 minutes.
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