Braised Adobo Chicken

Name: Braised Adobo Chicken
Total time: 1200 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 6 each chicken thighs-(I find thighs stay moist and do not dry out); 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 teaspoons cumin; 1/2 teaspoon paprika; 1 teaspoon oregano; 1 ounce olive oil; 2 ounces oil; 1 small sweet onion -- diced; 1/2 each red bell pepper -- diced; 1/2 each green bell pepper -- diced; 1 stalk celery -- diced; 6 cloves garlic -- chopped; 1 tablespoon brown sugar; 1/2 teaspoon cumin; 1/2 teaspoon orgeano; 1/2 teaspoon thyme; 2 cups tomatoes- drained; 2 cup chicken stock; 4 ounces tomato paste; 3 ounces chilies in adobo- purreed; 1 cup corn; 2 scallions chopped for garnish :)

@chefcraig @chefcraigswoodcrafts

Falls Church

Great Braising recipe that taste amazing and does not take to long.

@chefcraig @chefcraigswoodcrafts

Falls Church

Great Braising recipe that taste amazing and does not take to long.

Saved

Ingredients

1:20 mins

3-4 servings

6each chicken thighs-(I find thighs stay moist and do not dry out)
2 teaspoonskosher salt
1/2 teaspoonblack pepper
2 teaspoonscumin
1/2 teaspoonpaprika
1 teaspoonoregano
1 ounceolive oil
2 ouncesoil
1small sweet onion -- diced
1/2each red bell pepper -- diced
1/2each green bell pepper -- diced
1 stalkcelery -- diced
6 clovesgarlic -- chopped
1 tablespoonbrown sugar
1/2 teaspooncumin
1/2 teaspoonorgeano
1/2 teaspoonthyme
2 cupstomatoes- drained
2 cupchicken stock
4 ouncestomato paste
3 ounceschilies in adobo- purreed
1 cupcorn
2scallions chopped for garnish :)

Saved

Steps

1:20 mins

1

Season the chicken with the first five seasoning and the 1 ounce of olive oil and let sit for 30 minutes.
2

Add the 2 ounces of olive oil to a large hot saute pan and brown the chicken thighs. (do not burn ;)
3

Pull the chicken out and set aside in the same pan add the onions,peppers,celery,garlic and the 1 teaspoon of kosher salt and saute for 4 minutes.
4

Add the remaining ingredients and bring to a simmer. Then place the chicken thighs in the sauce and simmer covered for 25 minutes. Stir occasionally so as not to burn. Should be lightly bubbling.
5

With a soap spoon you can skim off any undesired excess fat that come to the top.
6

Note - If the sauce is getting to thick you can add additional chicken stock. This can happen if the simmering temperature is to high.
7

We served over rice