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Chef Marcela Valladolid, author of “Mexican Made Easy,” shows how you can bring the fresh flavors of Mexico your table withchicken adobo.
2 tablespoons vegetable oil
1 small white onion, chopped
2 garlic cloves, roughly chopped
10 dried guajillo chiles, stemmed, seeded, and cut into 2-inch pieces
11/2 cups chicken broth, preferably organic
Salt and freshly ground black pepper
1 (4-pound) whole chicken, backbone removed, flattened slightly
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