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Braised chicken in Mexican adobo
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Leticia
Ingredients
  • 2 lbs chicken thighs or legs
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 jar Acapulco marinade
  • 1 ½ chicken stock substitute with water
Instructions
  1. Pat dry the chicken and season with salt (do not remove the skin)
  2. Heat the oil in a heavy pan over medium heat and brown the chicken for 6 minutes; work in batches. Set aside.
  3. In the same pan, add chicken stock and Acapulco marinade; stir to blend and bring to a boil. Adobo tends to splatter so use a splatter screen .
  4. Slowly add all the chicken to the pot with adobo, cover and lower the heat to a simmer for 40 minutes.
  5. You can add vegetables in cubes the last 5 minutes of cooking (green beans, potatoes, zucchini).
  6. Serve on tortillas as tacos or with a side of rice. Provecho!