Recipe Background
Charged-Up Chicken offers bold flavors and a lively kitchen experience.
Charged-Up Chicken brings a bold symphony of flavors to your table, igniting the senses with every bite. The combination of adobo sauce and ancho chili powder lends a rich, smoky depth, while garlic and cumin add earthiness that ties the dish together. As you blend the marinade, a warm, spicy aroma fills the air, teasing the meal to come. With each mouthful, the chicken offers a perfect contrast: tender meat kissed by the robust flavors of the marinade that have seeped in overnight.
Cooking this dish means engaging with a lively kitchen experience. Watch for that shimmering stage when adding the chicken to hot oil—it’s your cue that the skillet is ready. This ensures a nicely seared exterior, trapping those flavors and juices inside. As it cooks, the kitchen hums with the scent of crushed spices, promising hearty satisfaction.
When it’s time to gather around the table, the warmth of shared food and conversation make serving this an inviting ritual. Let the chicken rest under foil for cleaner slices and more succulent bites—patience, as always, pays off. Whether for a family dinner or a friendly get-together, this dish delivers a touch of excitement and comfort in equal measure.
Ingredients
- 1/2 medium red onion coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce
- 2 tablespoons ancho chili powder
- 4 tablespoons olive oil or rice bran oil divided
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon freshly ground black pepper plus more, to taste
- water to taste
- 4 pounds chicken breasts boneless and skinless
Directions
- In a food processor or a blender, add the red onions, the garlic, the adobo sauce, the ancho chili powder, 2 tablespoons of the olive oil, the cumin, the dried oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and process until smooth.
- Transfer the marinade mixture to a glass measuring cup.
- Add enough of the water to the marinade mixture until it totals 1 cup in volume, then gently stir to combine.
- In a freezer-safe plastic bag, add the chicken breasts and the marinade mixture.
- Close the bag and massage until the chicken breasts are evenly coated.
- Transfer the bag to a large platter or bowl, then to the refrigerator to marinate for at least 30 minutes and up to overnight.
- In a large skillet over medium-high heat, add the remaining olive oil until shimmering.
- Add the marinated chicken breasts to the heated olive oil and cook, while turning occasionally, until the chicken breasts are cooked through, reaching an internal temperature of 165 degrees F, about 10-14 minutes. You may have to cook the chicken in batches.
- On a cutting board, transfer the cooked chicken breasts and tent them with aluminum foil to keep warm, letting them rest for about 10 minutes.
- With a sharp knife, chop the cooked chicken into small pieces, then season with the extra salt and the extra black pepper.
- Serve.
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