Serves 10
Directions
- 1Simmer chiles in 1 cup of water for 15 minutes until soft; add garlic for 2 minutes.
- 2Blend chiles, garlic, spices, and remaining 1 cup water until smooth.
- 3With blender running on low, slowly add oil and blend until thick and glossy.
- 4Mix chicken with all marinade ingredients in a bowl or zip-top bag.
- 5Cover and refrigerate at least 2 hours, preferably overnight.
- 6Let chicken warm at room temperature for 30 minutes.
- 7Heat a cast-iron skillet over medium-high with 2 tsp oil.
- 8Place chicken on skillet, sprinkle with salt.
- 9Cook 3–4 minutes per side until charred and cooked through.
- 10Rest 10 minutes, then dice.
Ingredients
- 4 lbs boneless skinless chicken thigh
- 2 oz dried morita chile, stems removed
- 2 cups water
- 8 garlic clove
- 1 1/2 tsp ground cumin
- 1 tsp black pepper
- 1 1/2 tsp dried mexican oregano
- 1 tsp kosher salt
- 1/4 cup neutral oil
- 135 g adobo paste
- 1 tsp salt
- 2 tbsp white vinegar
- 9 tbsp water
Equipment
blendercast-iron skillet
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