Chicken adobo is the most forgiving, most flavorful weeknight dinner that comes from Puerto Rican kitchens. It is also deceptively simple. Here is the authentic recipe.
Ingredients
- 2-3 lbs chicken thighs or breasts
- 3 tablespoons San Felipe Adobo (or homemade adobo)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup green olives (optional but traditional)
- 2 tablespoons sofrito (optional)
- Salt and pepper to taste
Instructions
Step 1: Season chicken pieces generously with San Felipe Adobo on all sides. Let sit for at least 30 minutes (or up to overnight in the fridge).
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes per side. Remove and set aside.
Step 3: In the same pot, sauté onions and garlic until soft, about 3 minutes. If using sofrito, add it now.
Step 4: Add chicken broth and scrape up the browned bits from the bottom of the pot. Return chicken to the pot, add olives if using.
Step 5: Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is cooked through and sauce has thickened slightly.
Step 6: Taste and adjust seasoning. Serve over white rice or with crusty bread.
Why This Works
The adobo seasons the meat deeply during the resting period. The sear creates fond for the sauce. The simmer melts the flavors together. This is comfort food that tastes like it took hours but took 45 minutes.