Chicken Adobo with Potatoes and Mojo
Packed with bright, zesty flavor, Castaway Kitchen's Chicken Adobo is the mouthwatering, one-skillet recipe you've been waiting for.
Servings 5
Equipment
- 1 12- or 15-inch cast iron skillet (optional)
Ingredients
Mojó
- 1 large onion sliced
- 2 cloves garlic sliced
- 1 navel orange juiced
- 2 lemons juiced
- 1/2 tsp salt
- 1 cup olive oil
Potatoes
- 2 tbsp olive oil
- 3-4 Yukon gold potatoes
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
Adobo Chicken
- 6-7 boneless, skinless chicken thighs
- 2 tsp Adobo seasoning (additive-free)
- 1/2 tsp fine salt
- 1 tbsp olive oil
- 1/4 cup lemon juice or bone broth
- limes and cilantro to garnish
Instructions
- COMBINE the onion, garlic, citrus juices and salt in a heat-safe bowl (tempered glass).
- IN a small sauce pot heat the olive oil over medium heat, until it comes to frying temperature. Then pour it over the onions and cover with a lid. Let it sit for 10 minutes.
- HEAT a large skillet over medium-high heat. Drizzle in the olive oil and once it’s hot add in the potatoes and spread them out.
- COOK undisturbed for 3-4 minutes to crisp up, then turn over. Add the seasonings. Let them keep cooking while you season the chicken.
- COMBINE your chicken thighs, adobo, salt and olive oil in a large bowl and toss well.
- USE a spatula to mix/ toss the par-cooked potatoes and then transfer the potatoes to a plate. Put the chicken thighs down in the hot skillet, making sure they don’t overlap.
- COOK here, undisturbed for 5 minutes. Then turn over and cook for 2 minutes, then put the potatoes over the chicken thighs.
- TOP with a few heaping spoonfuls of mojo making sure to get plenty of onion and sauce.
- COVER with a lid and lower the heat to medium-low. Cook here for 5-8 minutes.
- OPEN the lid and pour in 1/4 cup of lemon juice or bone broth. Turn over the chicken thighs and cover again, cooking another 2-3 minutes.
- SERVE hot and garnish with minced cilantro and sliced limes.