n Adobonn n Toast the chiles in a dry medium hot pan for about 30 seconds per side until they are fragrant and pliable.n n When the chiles are cool to the touch, remove the seeds and stems and discard.n n Place the toasted chiles in a pan and just barely cover with water.n n Bring to a boil the turn off the heat. Allow the chiles to soak for 15 minutes.n n Roughly chop the tomatoes and onion.n n In a preheated skillet with 3 tbsp. of cooking oil blacken the tomato, onion and garlic.n n To the blender add the reconstituted chiles, tomato, onion garlic and 1/4 cup of the soaking liquid.n n Blend until smooth, about 1 minute.n n Preheat a skillet with 4 tbsp. cooking oil then pour the blended mixture into the skillet.n n Add the vinegar and the sugar. Stir to incorporate.n n Cook until most of the liquid has evaporated from the adobo and it forms peaks when you pass a spoon through it.n n Allow it to rest for 2 hours while the chicken is marinating.nnn n PREPARING THE CHICKENn n Slice the Chicken so that it it a uniform 1/2″ thick.n n Season both sides of the chicken breasts with salt.n n Rub both side of the chicken breasts generously with the adobo.n n Refrigerate the marinated chicken breast for 2 hours to allow the flavor to penetrate.n n Remove the chicken from the refrigerator and allow to come to room temperature before cooking.n n Preheat 4 tbsp. of cooking oil to medium hot in a wide skillet.n n Cook the chicken until a nice crust has formed on both sides. Don't crowd the chicken in the skillet. It's best to cook it in 2 batches.n n Once the chicken is cooked, remove it from the skillet and allow it to rest for 5 minutes.n n Slice into even 1/4" strips.n n PREPARING THE VEGETABLESn n Slice the onion and bell peppers into even 1/4" strips.n n Preheat a wide skillet to medium hot with 3 tbsp. of oil.n n Add all of the sliced vegetable.n n Cook until the vegetables are just starting to blacken and are just cooked through. Don't cook them until they are mushy. Cook them to "al dente."n n Mix with a pinch of salt.nn