Adobo Chicken

This post is also available in: Español

When looking for something comforting I think about those flavors and smells coming out of my mom’s kitchen that is why today I’m celebrating with one of the dishes from my childhood “Pollo en Adobo” a dear family recipe that now I’m happy to share with you all.

INGREDIENTS

4-6 chicken thighs fillets (no skin, no bones)

3 guajillo dried chiles (for spicier you can double to 6 chiles)

2 ancho dried chiles

1 white onion

2 small tomatoes

5 garlic cloves

1 teaspoon of cumin

1 bag of new potatoes (dutch yellow petite)

1 Mazola Chicken Bouillon packet

2 tablespoons of  rice vinegar

1 tablespoon of Mazola Corn Oil

Salt, Pepper, Oregano

Preparation time:  1.5 hours. You will need an iron skillet or a slow cooker, a mixer and a sauce pan. Approximate cost per person $5.00 depending on local ingredients cost. The secret if this recipe is slow cooking  I recommend to use an iron skillet, cook a day in advance to let flavors develop and have a better tasting dish. You can also use a  slow cooker if you prefer.

To prepare the adobo sauce, turn on your stove roast the onion, garlic and the tomatoes for few minutes, when ready place them in the sauce pan along with the dried chiles and add water. Cook for 20 minutes until dried chiles become tender. Let it cool and then place all cooked ingredients in the mixer with some water, not too much liquid. Combine well until getting a thick paste.

Place the iron skillet in the stove, add 1 tablespoon of Mazola corn oil, place the chicken thighs, sprinkle with cumin, salt and pepper, brown on both sides.

Lower your flame,  add the adobo sauce carefully and the Mazola Chicken Bouillon packet, oregano, pepper and the rice vinegar, cover and cook for 45 minutes. If needed add water or chicken stock.

Lastly add the potatoes, combine with the chicken and the sauce, let them cook for 20 minutes, check and cook few minutes more if needed.

You can accompany with white rice and grilled corn, serve with warm corn tortillitas, a cold beer for the adults and fresh lemonade for the kids.n This recipe is homey, it warms my heart as it brings wonderful family memories. The adobo sauce has a smokey taste that compliments the potatoes and the chicken nicely and it is not spicy. For better results you have to use fresh products and the Mazola Chicken Bouillon which enriches the flavors with it’s special formulation with sea salt. I  feel better about seasoning my dishes with all natural sea salt because it is less processed than table salt.

The new Mazola® Sobrecitos® bouillon packets make adding flavor to family favorites easier because the bouillon dissolves completely and instantly, unlike bouillon cubes. You can choose from  two savory flavors: chicken and tomato.

Mazola® invites you to experience the delicious authentic taste expected from traditional cubes but more easily in your own kitchen!

Take advantage of this special giveaway for a chance to win (1) $25 Walmart Gift Card and a box of Mazola Sobrecitos. To participate visit  www.facebook.com/MazolaEspanol comment on my “Adobo Chicken” recipe and tell us about your favorite recipe.

To enter the promotion you have to be more than 18 years of age, this promotion is valid only in the United States.

Let’s keep cooking and the conversation going with Mazola!

This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Sobrecitos®. However, all opinions expressed are my own.

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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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