poultry essentials: spicy adobo chicken

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I have been on a “spicy” kick lately, and this is no exception. Served this up for dinner outside by the pond. All plates came back clean, and it was voted that this should be on our lockdown rotation. This is a great spicy chicken recipe that crisps the chicken in a hot pan, and is excellent for things like tacos, Mexican salads, and casseroles… to name a few. So, you ready… Let’s get into the kitchen.

serves Several
prep time 6 Hr
cook time 15 Min
method Stove Top

Ingredients For poultry essentials: spicy adobo chicken

  • PLAN/PURCHASE
  • THE CHICKEN
  • 2 lg
    chicken breasts, boneless, skinless, about 2 pounds (1kg)
  • 2 - 3 Tbsp
    grapeseed oil, or other non-flavored variety
  • THE MARINADE
  • 4 - 5 oz
    chipotle (adobo) peppers with sauce
  • 2 Tbsp
    apple cider vinegar
  • 2 Tbsp
    dehydrated onions
  • 1 Tbsp
    ancho chili powder
  • 1 tsp
    ground oregano
  • 1 tsp
    ground cumin
  • 1 tsp
    white pepper, freshly ground
  • 1 tsp
    salt, kosher variety, fine grind
  • 3 clove
    garlic, minced
  • 1/4 c
    chicken stock, not broth
  • 1/4 c
    pineapple juice
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How To Make poultry essentials: spicy adobo chicken

  • 1
    PREP/PREPARE
  • 2
    If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the sauce ingredients to a blender, and blend until smooth.
  • 5
    You could also use a food processor, fitted with an S-blade, or an immersion blender.
  • 6
    Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
  • 7
    Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
  • 8
    Remove from the fridge and shake off a bit of the marinade.
  • 9
    Add the oil to a skillet over medium heat.
  • 10
    When the oil begins to shimmer, add the chicken.
  • 11
    Cook, occasionally stirring until the chicken loses it pink, about 3 – 4 minutes.
  • 12
    Increase heat to medium high and cook until the chicken begins to brown in spots.
  • 13
    There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown… then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 – 5 minutes.
  • 14
    You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
  • 15
    PLATE/PRESENT
  • 16
    Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
  • 17
    Keep the faith, and keep cooking.

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