Chicken in Chocolate Adobo Sauce

  • Prep Time

    30 minutes

  • Cook Time

    30 minutes

  • Serves

    8-10 people

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Ingredients

Adobo Sauce
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • Hot water
  • 2 tablespoons white onions diced
  • 1 tablespoon garlic minced
  • 1 pinch ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 1/2 teaspoon dark brown sugar
  • 1/4 cup apple cider vinegar
Chicken
  • 2 pounds chicken thighs boneless and skinless
  • Salt and pepper
  • 1 tablespoon olive oil
  • 4 tablespoons white onion diced
  • 2 tablespoons garlic minced
  • 1 1/4 cups chicken broth
  • 3/4 cup heavy cream
  • 1 ounce bittersweet chocolate chopped
  • 3/4 cup heavy cream
  • 1 ounce bittersweet chocolate chopped

Instructions

For adobo sauce:
  1. Toast ancho and guajillo chiles in large skillet over medium heat, turning frequently, until pliable. Do not char. Remove stems and seeds.
  2. Cover chiles with very hot water in heatproof bowl; soak 20 minutes until soft and plump. Remove chiles and reserve soaking liquid.
  3. Puree chiles in blender with onion, garlic, dry spices, and vinegar until smooth.
  4. Add reserved chile liquid, if needed, to make a thick, smooth paste.
To prepare chicken:
  1. Season pieces with salt and pepper.
  2. Heat a 10- or 12-inch skillet over medium-high heat. Add olive oil. Brown chicken thighs 3 to 5 minutes per side. Remove thighs from skillet.
  3. Sauté remaining onion and garlic over medium heat until soft.
  4. Stir in chicken broth to deglaze pan. Stir ½ cup adobo sauce into broth. Increase amount of adobo for a thicker, more intensely flavored sauce.
  5. Add cream. Stir and heat sauce until thick enough to coat the back of spoon. Stir in chocolate until melted.
  6. Return chicken thighs to skillet. Reduce heat to low. Simmer, covered, 20 to 30 minutes.

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