I tried a new method for chicken adobo last night that worked out well.

[EFerrari]

Using the adobo concentrate available at Safeway, I wanted a juicier chicken and more texture in the sauce, so I used the same method as for chicken cacciatore.

That is, 1) dredging the cut up chicken in flour (I flavored it a little with salt, pepper and paprika) and browned it well in a few Ts of oil olive oil. (Be sure to shake off the extra flour before browning or you will wind up with burnt flour in your pan and wreck the flavor building that underlies the method).

2) Then, pulling out the chicken, in the same pan lightly saute about two cups of sliced mushrooms, one sliced bell pepper and a small onion (chopped) in olive oil. Pull those out.

3) In the same pan, turn out the adobo concentrate and add two cups of stock over a highish heat. Whisk the liquid into the adobo until smooth, adding more liquid to keep your volume (I added about 5 cups of water and stock in all before the stuff became smooth).

4)Once the sauce is smooth, add the vegetables back in and nestle the chicken in the sauce, cover and cook over medium heat for about 30 minutes.

I liked this because the chicken has a nice finish and the vegetables add dimension to the dish. JC and others pretend you can get a whole cut up chicken plus the vegetables plus the sauce back into one pan. You can't, lol. You can use about half a chicken or if you want to cook a whole cut up chicken, plan ahead to have two pans going.

I serve this with Mark Miller's red rice although for folks who like less spice, white rice would probably do just fine.

[NMDemDist2]

1. that sounds wonderful!!

i need to try it..