Ingredients: ½ medium red onion (coarsely chopped) 3 cloves garlic (coarsely chopped) 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce) 2 tablespoons olive oil 2 tablespoons ancho chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper Water 3 to 4 pounds boneless skinless chicken thighs
1. Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender (I use my Vitamix) and process until smooth. Pour the marinade into a Gallon Ziploc bag and add 1 cup of water. 2. Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight. 3. Cook the Chicken: Preheat a large iron skillet over medium heat. Add enough oil to coat the bottom of the skillet. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve on top of tortillas and add whatever fixingings you desire (cilantro, cojita, avocado, pickled onions and/or salsa). Enjoy!
Side note: this is also great chicken to add to salads!