Adobo Chicken


I made this chicken last night with a side of sweet potatoe fries cooked Belgian style (the best way to make fries). The chicken recipe came from the september issue of Redbook. I don’t read Redbook, but I do scan my wife’s magazines. You never know what you might learn! Now if I could only get her to read mine.

BTW, this turned out pretty good. Pretty simple recipe with nice spanish flavors.

4 chicken legs with thighs attached
2 tablespoons olive oil
1/4lb sliced dry chorizo
1 large onion sliced
8 whole garlic cloves
1/2 cup white wine
14 1/2oz can of fire roasted adobo seasoned diced tomatoes (i couldn’t find this so used tomatoes and adobo seasoning separately, about 2 tsps)
2 fresh bay leafs
6 sprigs of thyme
1 pint cherry tomatoes
1 cup mixed olives with pits


Rub the chicken with paprika, salt and pepper. Heat the olive oil in a 6 qt dutch oven over medium high heat. Brown the chicken pieces and then remove and set aside. Add the onion, garlic, chorizo and saute for 4 minutes. Add the wine and scrap the brown bits at the bottom. Add all the other ingredients. Add the chicken back. Cover and heat on low for 50-60 minutes until chicken is fork tender.

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