1. Prepare the Chiles

Start by preparing the dried chiles for the adobo sauce. Place the ancho chiles and chipotle chile (if using) in a dry skillet over medium heat. Toast the chiles for 1-2 minutes, turning them occasionally to prevent burning. This step will bring out the smoky, rich flavors of the chiles.

Once toasted, remove the chiles from the skillet and let them cool slightly. Once they’re cool enough to handle, slice off the stems and remove the seeds. Tear the chiles into smaller pieces and place them in a bowl.

2. Make the Adobo Sauce

Now, it’s time to make the adobo sauce. In a small pot, add about 1 cup of water and bring it to a simmer. Once the water is simmering, pour it over the dried chiles in the bowl. Let the chiles soak in the hot water for about 10-15 minutes until they are soft and rehydrated.

Once the chiles are softened, transfer them to a blender or food processor. Add the chopped onion, minced garlic, apple cider vinegar, chicken broth, tomato paste, brown sugar, cumin, oregano, cinnamon, cloves, and bay leaf. Blend everything until the sauce is smooth and well combined. Taste and adjust the seasoning with salt, pepper, or additional vinegar if needed.

3. Cook the Chicken

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken breasts or thighs with salt and pepper. Add the chicken to the skillet and sear it for about 3-4 minutes on each side, until golden brown. This step helps to lock in the juices and flavor.

Once the chicken is seared, remove it from the skillet and set it aside. If needed, add a little more oil to the skillet before proceeding.

4. Simmer the Chicken in the Adobo Sauce

In the same skillet, pour in the freshly made adobo sauce. Bring the sauce to a simmer, stirring occasionally to prevent burning. Once the sauce is simmering, return the seared chicken to the skillet. Coat the chicken with the sauce and cover the skillet.

Let the chicken simmer in the adobo sauce for about 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C). If you’re using chicken thighs, they may take a little longer to cook.

5. Finish the Dish

Once the chicken is fully cooked, remove the skillet from the heat. Serve the chicken hot, spooning extra adobo sauce over the top. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.