Updated: Sep 29
· 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
· 3 to 4 pounds boneless, skinless chicken thighs (approx. 8 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 and process until smooth.
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 the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
3. Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through. Add the sauce to the pan and heat through.
4. Serve over rice with the sauce, or slice chicken and add to a burrito, or salad!
**note** for Crockpot Enthusiasts: Add the chicken to the crockpot and pour the marinade over the pieces, making sure to coat them all. Set on low for 6 hours.