Pollo adobabo

Ingredients

For the chicken

• Chicken legs and breast: 1.5+ kg
• Garlic: 3 cloves
• Onion: 1/2
• Laurel leaves : 2
• Thyme: 1/4 tsp
• Marjoram: 1/4 tsp
• Sal: 1 tsp

For the adobo

• All spices / pemientas gorads: 2 grains
• Apple cider vinegar: 1 tbsp
• Black pepper: 6 grains
• Chiles (dried up, seedless)
  • Chiles ancho : 2
  • Chiles guajillo : 6
  • Chiles morita : 3
• Clove: 1 grain
• Cumin: 1/4 tsp
• Garlic: 3 cloves
• Laurel: 1 leaf
• Onion: 1/2
• Orange juice: 1 cup
• Oregano: 1/2 tsp
• Sal: 1 tsp
• Thyme: 1/4 tsp

Method

1. In boiling water, add the chicken, half the onion, the salt, garlic,
2. When it boils again, lower the heat to medium and cover partially.
3. After 25-30 minutes, lower the heat and let the chicken simmer.
4. Cut the second half of the onion in 3 big slices and cut all chiles expect the morita in half.
5. In a different pot, warm up some oil and cook the onion.
6. 2 minutes later, add the chiles morita.
7. When the chiles have increased in size, add all the remaining chiles.
8. Stir constantly to prevent the adobo from becoming sour.
9. Once they are softer, add 2 cups of the chicken broth and cover, and cook at low heat.
10. After 15 minutes, the chiles should be soft.
11. Pour all the content of the pan in a mixer and add the orange juice + vinegar.
12. Mix well and sift and reserve.
13. In a mocajete, crush step by step:
    1. Garlic and salt
    2. Above + Spices without the laurel
    3. Above + laurel
    4. Above + 1/2 cup water
14. Get the chicken out and put it on a paper towel.
15. In a hot cooking pot, add the chicken to fry it a bit.
16. Add the crushed spices and cook for 3 minutes.
17. Add the abobo and stir well, low heat and cover for 30 minutes.
18. Serve with white rice.