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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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YUM! This is great. I got this from my mother-in-law (who is Puerto Rican) and it turns out excellent! Rich sauce, flavorful chicken and potatoes served over hot steaming rice. This can also be adapted to be made in the slow cooker (season the chicken, brown in a skillet and then dumpt it and the rest of the ingredients in the slow cooker and cook on low for about 4-5 hours, depending on your slow cooker).**Sofrito-you can use my recipe Sofrito-Puerto Rican/Dominican , use someone else's or buy Goya Sofrito or Recaito. Ingredients:
3 lbs chicken thighs (i get boneless, skinless) |
3 teaspoons adobo seasoning |
3 tablespoons olive oil |
1 tablespoon vinegar |
1 1/2 tablespoons garlic, minced |
2 teaspoons salt |
3 tablespoons olive oil |
1/2 cup ham, diced (optional) |
1 cup sofrito sauce |
1 cup tomato sauce |
1 cup white wine |
2 teaspoons capers, minced before measuring |
2 bay leaves |
3 small potatoes, cut up (i use red and keep the skin on) |
Directions:
1. 1. Make a paste of the adobo, olive oil, vinegar, garlic and salt.
2. 2. Rub/brush the chicken with the paste, let sit for up to an hour (if you don't have time to let the seasoning sit it will still taste pretty good).
3. 3. Brown the chicken in a large heavy saucepan in the 3 tbs olive oil, set aside on separate plate, leave the renderings and oil in the pan.
4. 4. In the oil saute the ham and sofrito for 3 minutes or so.
5. 5. Add the chicken and the rest of the ingredients, and cook over medium heat for about 20 minutes until chicken and potatoes are cooked & tender.
6. 6. Enjoy! This recipe is great served with rice and gets better after sitting in the fridge for a day or two.
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