You probably mean "adobo". Here is my recipe for adobo sauce:

Adobo Sauce

2 whole chipotle chilies
2 whole Pasilla chilies
1 whole Ancho (or Guajillo) chili
1/4 cup onion, chopped
2 cloves garlic, coarsely chopped
1-1/2 cups water
1 tbsp tomato paste
1/2 tsp cumin
1 tsp dried oregano
1/4 tsp salt

Slit the chilies down one side and remove all seeds (and attached membrane). Combine chilies, onion, garlic, and water in a sauce pan. Simmer for 1/2 hour until the chilies are very soft. Remove the chilies with 1/2 cup cooking liquid, blend them with a stick blender (or use a regular blender), and then put them through a food mill or fine sieve to remove the skins. Return the pur�ed chilies to the pan and cook for 30 minutes more with the rest of the ingredients. Pur�e the entire mixture.
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You can vary the proportions of chilies used except for the chipotle, which gives it the heat and distinctive flavor. The other chilies are mild, but important for flavor.

I went to an Indian market yesterday and stocked up on spices and pastes. They had a spice mixture for making Tikka that did not include salt and black pepper that I am looking forward to trying. Normally I do not buy spice mixtures (except for Garam Masala), but if they are not mainly salt, then they might be okay. I found a lot of spice mixtures that I had not seen before.

Lars

I am very fond of pork in adobo sauce as in Lars' recipe.

There also is a dish called pork adobado or pork adobada or carne adobado or carne adobada which I believe could be translated to adobied pork or adobied meat and is the same thing so far as I can tell.

Jim

The chicken sounds like chicken tikka marsala, which I love, but I don't have a recipe for it. Hope you find a good one.

I was looking on the PW website for another recipe and saw her recipe for Chicken Tikka Marsala.

â 3 whole (to 4) Chicken Breasts
â Kosher Salt
â Ground Coriander
â Cumin, To Taste
â ý cups Plain Yogurt
â 6 Tablespoons Butter
â 1 whole Large Onion
â 4 cloves Garlic
â 1 piece (approximately 2 Inches) Chunk Fresh Ginger
â Garam Masala
â 1 can (28 Ounce) Diced Tomatoes
â Sugar
â 1-ý cup Heavy Cream
â 2 cups Basmati Rice
â _____
â OPTIONAL:
â Fresh Cilantro
â Chili Peppers
â Turmeric
â Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ý cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.