Pollo Chipotle

Season chicken thighs generously on all sides with salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat.

Carefully place the chicken thighs skin-side down in the hot pan and sear until the skin is golden brown and crispy. Flip and sear the other side. Remove the chicken from the pan and set aside.

In the same pan, add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and dried oregano, cooking for another minute until fragrant.

Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.

Stir in the chipotle peppers in adobo sauce and the heavy cream.

Carefully transfer the sauce mixture to a blender and blend on high until completely smooth.

Pour the blended sauce back into the skillet.

Return the seared chicken thighs to the pan, nestling them into the sauce.

Cover the pan, reduce the heat to low, and let it simmer for about 45 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.

Serve the chicken and sauce over a bed of cooked white rice. Garnish with fresh cilantro leaves and a squeeze of lime juice.