1 tsp, cumin
1 T, garlic
1 tsp, coriander
2 T sorghum/honey/agave
3 oz can roasted red pepper (pimentos), diced
1 T, apple cider vinegar
2 T, chipotle pepper in adobo
chicken thighs, breasts, or whole bird
1. Season chicken with salt and pepper on both sides.
2. Heat a large skillet to medium-high, add olive oil to coat the bottom, and sear chicken on both sides until golden brown.
3. Add remaining ingredients to the pan and simmer for 5 minutes on medium low heat to cook and slightly reduce sauce.
4. Add chicken back to pan and finish cooking until internal temperature reaches 165F.
5.Serve immediately with sauce. This chicken is best served with crispy potatoes or roasted vegetables. This is also a great recipe for the crockpot (adobo chicken tacos?!)– but you may need to add chicken stock to cover and reduce appropriately.