Mexican Adobo Chicken (Adobo de Pollo) is chicken cooked in smoky, vinegar-based red chili sauce. This one-pot dish is pure comfort food that's super easy to make. Using boneless, skinless chicken ...

Slow Cooker Chicken Chili This dish takes 4-6 hours ... minced 2 tablespoons pureed chipotles in adobo sauce 28-ounce can diced tomatoes, with juices 2 tablespoons chili powder 2 teaspoons ground ...

Adobo, often referred ... sauce of vinegar, soy sauce and other spices. Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

Simmer until the sauce has thickened. Step 7: Once thickened you are ready to serve. Serve hot over cooked white rice with steamed broccoli on the side. With its savory, tangy, and slightly sweet ...

Remove from heat and let cool. (Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan ...

The word mixiote now also is used to describe the dish made with steamed chicken, lamb or rabbit slathered in adobo and wrapped in parchment paper in lieu of agave. Honeynut, butternut or acorn ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars ... crush garlic and salt to a paste and mix in soy sauce. Rub this mix on to chicken pieces and leave to marinate ...