Canary Island Style Pollo En Adobo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One of the most popular ways to serve chicken in the Canary Islands is in Adobo. Adobo is as varied as there are chefs, but the basic ingredients are the same. Feel free to play with the quantities of the ingredients! Cooking is a creative endeavor! Prep time does not include marinating time, so be sure to allow for that. Ingredients:
1 whole broiler-fryer chicken, cut up |
3 -4 garlic cloves (i use more) |
1 teaspoon paprika (i prefer choricero or smokey) |
1/2 teaspoon oregano (or more to taste) |
1/4 teaspoon thyme (to taste) |
sea salt |
1/4 cup olive oil (about) |
2 -3 tablespoons white wine (or a splash of red wine vinegar) |
pepper (optional) |
oil (for frying) |
Directions:
1. Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
2. Add wine and combine well.
3. Coat chicken with marinade, and refrigerate several hours.
4. Heat oil over medium heat in a skillet.
5. Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
6. This can be made with boneless, skinless breasts-just reduce cooking time accordingly.
7. This can also be made on the grill-the flavor will be even better!
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