Chicken Adobo

The original suggestions for similar Chicken Adobo recipes have a LOT of heat. As a wimp, I found that just ¼- ½ tsp chipotle chilis is more than

enough. Be sure to monitor the heat of your skillet so that the chicken and sauce don’t burn. Barb L.

Serves: 4

Ingredients:

¼-3 canned chilis in adobo sauce

1 (14.5 ounce) can fire roasted tomatoes, drained

3 garlic cloves, minced

2 tsp dried Mexican oregano or regular oregano

1 ½ pounds boneless, skinless chicken thighs, tried with paper towels trimmed, and cut into 2-inch pieces

Salt and pepper

2 Tbsp Flying Olive Espresso Balsamic Vinegar

2 Tbsp Flying Olive Smoked, Cilantro and Roasted Onion, Garlic, a spicy oil such as Chipotle, Harissa, or Cayenne Red Chili, a Single Varietal of Choice, or a Combination of Extra Virgin Olive Oils

1 onion, chopped

3 Tbsp Flying Olive Fig or Dark Aged Balsamic such as Denissimo or 18 Year Traditional Balsamic Vinegar

1 Tbsp minced fresh cilantro or parsley

1 lime, quartered        

Serve with rice, if desired

Directions:

Place the desired amount of chilis and adobo sauce in a blender and blend until smooth. Remove any additional puree and freeze the remainder. Add the can of tomatoes and process until smooth. Place the pureed chilis and tomatoes aside. Add the garlic, oregano, ½ tsp salt and ¼ tsp pepper in a bowl. Pat the chicken dry with paper towels. Toss to coat the chicken pieces with the mixture.

Heat 1 Tbsp of Flying Olive EVOO of Choice in a 12” nonstick skillet over medium high heat until it shimmers. Cook the chicken until just golden brown on both sides, about 6 minutes. When the chicken is almost done, stir in the Flying Olive Espresso Balsamic Vinegar. Be careful the chicken doesn’t burn. Take out the chicken and transfer to a plate.

Heat the remaining Flying Olive EVOO of Choice in the empty skillet over medium heat until shimmering. Add the onion and cook until softened and lightly browned, about 6-8 minutes. Stir in the Flying Olive Fig or Aged Dark Balsamic and stir it in. Add the tomato/chili mixture, the chicken, and any accumulated juices. Cover and simmer until the chicken registers 175 degrees and the sauce has thickened, about 10 minutes.

Transfer the chicken mixture and any sauce to a platter and tent with foil. Let it rest for 5-10 minutes. Season with salt and pepper to taste. Serve on rice, if desired. Sprinkle with cilantro and serve with a lime wedge or two on each plate.

Inspired by a recipe by: The Editors of American’s Test Kitchen, Best Mexican Recipes. Brookline, MA, 2015.

Submitted by Barb L.