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1
Preheat the oven to 375 degrees F.
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2
Heat the oil in heavy, medium saucepan over medium heat.
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3
Add the onions and cook until translucent, about 5 minutes.
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4
Add the garlic and cook for 3 minutes longer.
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5
Add the chiles and cook until darkened on both sides, about 1 minute.
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6
Add the broth and bring to boil.
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7
Continue boiling until the chiles are soft, about 5 minutes.
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8
Transfer the mixture to blender and puree.
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9
Season with salt and pepper.
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10
Preheat a grill or large grill pan over medium-high heat.
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11
Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo.
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12
Sear the chicken, breast-side down, until grill marks appear, about 6 minutes.
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13
Brush some adobo sauce on the other side of the chicken.
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14
Turn the chicken breast-side up, place in a baking pan and transfer to the oven.
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15
Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes.
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16
Serve with corn tortillas to prepare tacos and lime wedges.
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17
Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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18
Transfer liquid to a blender or food processor and fill it no more than halfway.
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19
If using a blender, release one corner of the lid.
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20
This prevents the vacuum effect that creates heat explosions.
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21
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
