Mexican Adobo Chicken Thighs with Rice and Avocado (Print version)

Smoky adobo chicken thighs served over fluffy rice with avocado, lime, cilantro, and pickled onion.

# Ingredients:

For the adobo chicken

01 - 3 dried guajillo chiles, stemmed and seeded
02 - 2 dried ancho chiles, stemmed and seeded
03 - 1 cup (240 ml) hot water, for soaking chiles
04 - 1/2 small white onion, chopped
05 - 4 garlic cloves, peeled
06 - 1 chipotle pepper in adobo, plus 1 tablespoon sauce
07 - 2 tablespoons apple cider vinegar
08 - 2 tablespoons fresh orange juice
09 - 3/4 cup (180 ml) chicken broth, plus more as needed
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried Mexican oregano
12 - 1/4 teaspoon ground cinnamon
13 - 2 lb (900 g) boneless skinless chicken thighs
14 - 1 1/2 teaspoons kosher salt, divided
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon avocado oil or neutral oil

For the rice

17 - 1 tablespoon avocado oil or neutral oil
18 - 1/4 cup finely diced white onion
19 - 1 cup (185 g) long-grain white rice, rinsed and drained
20 - 1 tablespoon tomato paste
21 - 1 3/4 cups (420 ml) chicken broth
22 - 1/2 teaspoon kosher salt

For serving

23 - 2 ripe avocados, sliced
24 - 1 lime, cut into wedges
25 - 1/4 cup chopped fresh cilantro
26 - 1/2 cup pickled red onions, optional
27 - Warm corn tortillas, optional

# Instructions:

01 - Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 10-15 seconds per side until fragrant, then cover with hot water and soak for 15 minutes.
02 - Drain the chiles and add them to a blender with onion, garlic, chipotle, adobo sauce, vinegar, orange juice, broth, cumin, oregano, cinnamon, 1/2 teaspoon salt, and black pepper. Blend until smooth.
03 - Pat the chicken thighs dry and season with 1 teaspoon salt. Heat oil in a large skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until browned. Work in batches if needed.
04 - Pour the adobo sauce over the chicken and bring it to a gentle bubble. Cover, lower the heat, and simmer for 18-22 minutes until the chicken is tender and reaches 165°F. Add a splash of broth if the sauce gets too thick.
05 - While the chicken simmers, heat oil in a saucepan over medium heat. Cook the onion for 2 minutes, add the rice and tomato paste, and stir for 1 minute. Add broth and salt, cover, and simmer on low for 15 minutes. Rest covered for 5 minutes, then fluff.
06 - Divide the rice among bowls. Top with adobo chicken and spoon extra sauce over the rice. Add avocado, cilantro, pickled onions if using, and lime wedges.

# Good to know:

01 - For a smoother sauce, strain the blended adobo through a fine mesh sieve before simmering.
02 - Make the sauce up to 3 days ahead and keep it refrigerated.
03 - Cook poultry to 165°F for safe serving.

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