Recipe: Tasty Braised Adobo Chicken

Braised Adobo Chicken.

Braised Adobo Chicken very diverse and own mind flavor that unique. Several types of Braised Adobo Chicken recipes are also sufficient simple to process and dont pick up long. Even though not everyone likes Braised Adobo Chicken food, now few people are get attached and like the sundry Braised Adobo Chicken foods on hand. This could be visible than the number of restaurants that prepare Braised Adobo Chicken as one of the serving. You can have Braised Adobo Chicken using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Braised Adobo Chicken

1. Prepare 6 of each chicken thighs-(I find thighs stay moist and do not dry out).
2. It's 2 teaspoons of kosher salt.
3. Prepare 1/2 teaspoon of black pepper.
4. It's 2 teaspoons of cumin.
5. It's 1/2 teaspoon of paprika.
6. You need 1 teaspoon of oregano.
7. You need 1 ounce of olive oil.
8. You need 2 ounces of oil.
9. Prepare 1 of small sweet onion -- diced.
10. It's 1/2 of each red bell pepper -- diced.
11. You need 1/2 of each green bell pepper -- diced.
12. Prepare 1 stalk of celery -- diced.
13. Prepare 6 cloves of garlic -- chopped.
14. Prepare 1 tablespoon of brown sugar.
15. Prepare 1/2 teaspoon of cumin.
16. Prepare 1/2 teaspoon of orgeano.
17. Prepare 1/2 teaspoon of thyme.
18. Prepare 2 cups of tomatoes- drained.
19. You need 2 cup of chicken stock.
20. Prepare 4 ounces of tomato paste.
21. It's 3 ounces of chilies in adobo- purreed.
22. Prepare 1 cup of corn.
23. It's 2 of scallions chopped for garnish :).

Braised Adobo Chicken step by step

1. Season the chicken with the first five seasoning and the 1 ounce of olive oil and let sit for 30 minutes..
2. Add the 2 ounces of olive oil to a large hot saute pan and brown the chicken thighs. (do not burn ;).
3. Pull the chicken out and set aside in the same pan add the onions,peppers,celery,garlic and the 1 teaspoon of kosher salt and saute for 4 minutes..
4. Add the remaining ingredients and bring to a simmer. Then place the chicken thighs in the sauce and simmer covered for 25 minutes. Stir occasionally so as not to burn. Should be lightly bubbling..
5. With a soap spoon you can skim off any undesired excess fat that come to the top..
6. Note - If the sauce is getting to thick you can add additional chicken stock. This can happen if the simmering temperature is to high..
7. We served over rice.

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