Canary Island Style Pollo En Adobo
Savor the rustic flavors of the Canary Islands with this mouthwatering Pollo en Adobo recipe! Tender chicken thighs are marinated in a vibrant blend of garlic, sweet paprika, cumin, oregano, and white wine vinegar, then simmered to perfection with fragrant bay leaves for a delectable, sauce-coated dish. The marinade infuses each bite with smoky, tangy, and earthy notes, while the slow cooking ensures juicy, fall-off-the-bone results. Perfect for a family dinner or a special gathering, this traditional Spanish recipe is both comforting and simple to prepare. Serve it with crusty bread, roasted potatoes, or a crisp salad to soak up the rich adobo sauce, and don’t forget a sprinkle of fresh parsley for a burst of color and freshness! This dish is a delightful way to bring the warm, soulful cuisine of the Canary Islands to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 6 pieces Garlic cloves
- 2 teaspoons Sweet paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 3 tablespoons White wine vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Water
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
1. Begin by making the adobo marinade. In a mortar and pestle or a small bowl, mash the garlic cloves with the sea salt until a paste forms.
2. Add the sweet paprika, ground cumin, dried oregano, black pepper, and white wine vinegar to the garlic paste. Mix everything together thoroughly.
3. Slowly stir in the olive oil until the mixture is well combined and forms a smooth marinade.
4. Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the adobo marinade over the chicken, making sure each piece is fully coated. Cover the bowl (or seal the bag) and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
5. When ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature for about 15 minutes.
6. Heat a large skillet or sauté pan over medium heat. Place the marinated chicken thighs into the pan, skin-side down, and cook for about 5 minutes or until the skin starts to brown.
7. Flip the chicken thighs over and add the water and bay leaves to the pan. Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 25-30 minutes, or until fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
8. Remove the lid and let the sauce reduce slightly for an additional 5 minutes, if desired.
9. Once the chicken is done, transfer it to a serving plate and drizzle the rich adobo sauce over the top. Sprinkle with freshly chopped parsley for garnish, if using.
10. Serve hot with crusty bread, roasted potatoes, or a simple salad for a hearty, flavorful meal.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
