Chicken Breasts With Adobado Sauce - cooking recipe

Ingredients

12 ancho chilies
1/2 c. vinegar
2 onions
1 Tbsp. garlic, pureed
2 Tbsp. cumin
4 c. chicken stock, canned or preferably homemade
1/4 c. brown sugar
1/4 c. orange juice
1/8 c. lemon or lime juice
1/4 to 1/2 c. tomato puree (no salt added)
6 medium-sized chicken breasts

Preparation

Remove the seeds from the chilies and lightly roast to develop the full flavor.
Soak in the vinegar (add enough water to cover) for 15 minutes, then puree.
Brown the onions, then add the garlic puree and cumin.
Add the chili puree and stock.
Let cook for about 20 minutes or until the flavors have all merged.