Monday March 28 - Day 87

Chicken Adobo

1 can 14 oz diced tomatoes, drained
3 T minced canned chipotle chiles in adobo sauce
3 garlic cloves, minced
2 t dried oregano
1 1/2 t instant espresso powder
Salt and pepper
6 boneless skinless chicken thighs (I used breasts) cut into 2-inch pieces
2 T vegetable oil
1 onion, chopped
3 T molasses

Process tomatoes in food processor until smooth, set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 t salt and 1/4 pepper in small bowl, pat chicken dry with paper towels and coat over with chipotle mixture. ( I added the sauce and chicken to a zip lock bag and coat).
Heat 1 T oil in large nonstick skillet over med-high heat until smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.

According to David "That's good...really good!"