Adobo Chicken sliders

Yield: 8 servings 


3 boneless skinless chicken thighs cut into 2 inch pieces
Salt and pepper to taste
3T Olive oil
1 onion diced (optional)
2 poblano chilies seeded and diced (optional)
3 ancho chile peppers
2 tbsp vinegar
3 garlic cloves
1 cup Pineapple Pico de Gallo (see recipe above)
1 Hawaiian style slider rolls


1. Season chicken with salt and pepper and let rest for 5 minutes
2. Heat oil in a large skillet over high heat
3. Add seasoned chicken and brown on all sides
4. Add onions and peppers if using (cook for an additional 5 minutes)
5. Place ancho chile peppers in a pot with water and bring to boil. Once they boil, blend with garlic cloves to make a sauce and add vinegar. Season with salt and pepper.
6. Add sauce to the chicken and keep cooking on low heat
7. Cover tightly and place in 375 degree oven for 35-40 minutes
8. Remove from oven and serve on rolls with Pineapple salsa