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SMF Kitchen
@smfchicken
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Adobo Chicken
1 teaspoon
Cumin
1 tablespoon
Garlic
1 teaspoon
Coriander
2 tablespoons
Sorghum/honey/agave
3 oz can
Roasted red pepper (pimentos), diced
1 tablespoon
Apple cider vinegar
2 tablespoons
Chipotle pepper in adobo
Salt and pepper, to taste
Canola/olive oil
- Season chicken with salt and pepper on both sides.
- Heat a large skillet to medium-high, add olive oil to coat the bottom, and sear chicken on both sides until golden brown.
- Add remaining ingredients to the pan and simmer for 5 minutes on medium low heat to cook and slightly reduce sauce.
- Add chicken back to pan and finish cooking until internal temperature reaches 165°F.
- Serve immediately with sauce.
- This chicken is best served with crispy potatoes or roasted vegetables. This is also a great recipe for the crockpot (adobo chicken tacos?!) but you may need to add chicken stock to cover and reduce appropriately.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Adobo Chicken
1 teaspoon
Cumin
1 tablespoon
Garlic
1 teaspoon
Coriander
2 tablespoons
Sorghum/honey/agave
3 oz can
Roasted red pepper (pimentos), diced
1 tablespoon
Apple cider vinegar
2 tablespoons
Chipotle pepper in adobo
Salt and pepper, to taste
Canola/olive oil
- Season chicken with salt and pepper on both sides.
- Heat a large skillet to medium-high, add olive oil to coat the bottom, and sear chicken on both sides until golden brown.
- Add remaining ingredients to the pan and simmer for 5 minutes on medium low heat to cook and slightly reduce sauce.
- Add chicken back to pan and finish cooking until internal temperature reaches 165°F.
- Serve immediately with sauce.
- This chicken is best served with crispy potatoes or roasted vegetables. This is also a great recipe for the crockpot (adobo chicken tacos?!) but you may need to add chicken stock to cover and reduce appropriately.
