New Recipe Braised Adobo Chicken Restaurant Style

Without fail making ultimate Braised Adobo Chicken easy, delicious, practical.

Hi all, now you get make recipe Braised Adobo Chicken with 23 ingredients and 7 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Braised Adobo Chicken.

Ingredients all Braised Adobo Chicken #

1. Prepare 6 : each chicken thighs-(I find thighs stay moist and do not dry out).

2. Prepare 2 teaspoons : kosher salt.

3. Needed 1/2 teaspoon : black pepper.

4. Needed 2 teaspoons : cumin.

5. Needed 1/2 teaspoon : paprika.

6. Needed 1 teaspoon : oregano.

7. Needed 1 ounce : olive oil.

8. Needed 2 ounces : oil.

9. Needed 1 : small sweet onion – diced.

10. Needed 1/2 : each red bell pepper – diced.

11. Needed 1/2 : each green bell pepper – diced.

12. Prepare 1 stalk : celery – diced.

13. Prepare 6 cloves : garlic – chopped.

14. Needed 1 tablespoon : brown sugar.

15. Prepare 1/2 teaspoon : cumin.

16. Prepare 1/2 teaspoon : orgeano.

17. Prepare 1/2 teaspoon : thyme.

18. Needed 2 cups : tomatoes- drained.

19. Needed 2 cup : chicken stock.

20. Needed 4 ounces : tomato paste.

21. Needed 3 ounces : chilies in adobo- purreed.

22. Prepare 1 cup : corn.

23. Needed 2 : scallions chopped for garnish :).

If all basic ingredients Braised Adobo Chicken it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Braised Adobo Chicken #

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.

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