Serves 6, with rice.
2-1/2 lb boneless, skinless chicken breasts, cut into 1-1/2 inch cubes
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 Tbsp adobo liquid from the can
1/2 cup orange juice
1 Tbsp red wine vinegar
1 tsp Mexican oregano
1 tsp kosher salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 cup chicken broth (store-bought low-sodium, or homemade)
3 cups cooked white or brown long grain rice (you can make this ahead and reheat it)
1 cup chopped scallions
Trim the chicken pieces of any large, visible pieces of fat, cut into 1-1/2 inch cubes, and place the chicken into a large mixing bowl.
In a blender, chop the garlic cloves until quite well minced. Add the chipotle peppers, adobo sauce, orange juice, vinegar, Mexican oregano, salt, cumin and cinnamon. Process in the blender until the mixture is smooth, approximately 1 minute.
Pour the blended marinade over the chicken, and stir to coat the chicken pieces. Transfer everything to a zip lock plastic bag, and refrigerate for at least 4 hours, or overnight. Every now and then, massage the bag and turn it over, to make sure the chicken marinates evenly.
When you are ready to cook, transfer the chicken and the marinade to a deep-sided nonstick skillet. Add chicken broth, and turn heat to medium to bring the liquid to a boil.
Reduce heat to low, keeping the liquid at a simmer. Cover the pan and cook for 10 minutes. Uncover, turn the chicken about in the liquid, and continue to cook, uncovered, so that the liquid reduces and the chicken finishes cooking, 8-10 minutes more.
Divide the rice among individual serving bowls. Place some chicken with sauce on top of each bowl of rice, and sprinkle scallions generously on each serving.