Sknny Chef Recipe Book

Fifteen years running a restaurant kitchen — and for the first time, the recipes that made our name, written down for yours.

This is the plate people drive to Stoughton for: our adobo chicken and the two salsas that never survive the meal. No filler recipes, no fifty-ingredient shopping lists. Three things, done the way a taqueria actually does them.

Inside The SknnyChef Recipe Book:

Adobo Chicken Thighs — the workhorse of our kitchen. A deep, smoky, slightly sweet chile marinade that's forgiving enough you can't mess it up. The one trick most home cooks skip is on page four.

- Salsa Verde de Tomatillo — roasted taqueria-style: tomatillos, serranos, onion, and garlic charred on a dry skillet, pulsed coarse, never puréed smooth. The green salsa empties first from every table.

- Salsa Roja — our table salsa. Fire-roasted tomatoes, one big serrano, guajillo and árbol chiles. Medium heat, smoky, gone by the end of dinner.

Plus The Four Chiles — a photo guide to the dried chiles that do all the heavy lifting (guajillo, ancho, chipotle, árbol): what each one brings, what to buy, and the one house rule that keeps them from turning bitter.

Every recipe is one page, big type, step-by-step numbered — built to be cooked from, not read. Prop your phone on the counter or print it and splatter it.

Simple. Authentic. Delicious. Now in your kitchen.

You will receive your recipe e-book within 24 hours of your purchase · 6-page PDF · print it or cook straight off your phone.