How to Prepare Homemade Braised Adobo Chicken

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, braised adobo chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Braised Adobo Chicken is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Braised Adobo Chicken is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook braised adobo chicken using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Braised Adobo Chicken:

1. Prepare 6 each chicken thighs-(I find thighs stay moist and do not dry out)
2. Take 2 teaspoons kosher salt
3. Get 1/2 teaspoon black pepper
4. Get 2 teaspoons cumin
5. Prepare 1/2 teaspoon paprika
6. Take 1 teaspoon oregano
7. Make ready 1 ounce olive oil
8. Prepare 2 ounces oil
9. Prepare 1 small sweet onion – diced
10. Make ready 1/2 each red bell pepper – diced
11. Prepare 1/2 each green bell pepper – diced
12. Make ready 1 stalk celery – diced
13. Prepare 6 cloves garlic – chopped
14. Take 1 tablespoon brown sugar
15. Prepare 1/2 teaspoon cumin
16. Get 1/2 teaspoon orgeano
17. Prepare 1/2 teaspoon thyme
18. Take 2 cups tomatoes- drained
19. Make ready 2 cup chicken stock
20. Prepare 4 ounces tomato paste
21. Get 3 ounces chilies in adobo- purreed
22. Prepare 1 cup corn
23. Take 2 scallions chopped for garnish :)

Steps to make 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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