Adobo Chicken

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Last, but definitely not least in my Puerto Rican line up was the Adobo Chicken. Of the three dishes I made, this was by far the easiest to throw together. Cube the chicken (if desired), sprinkle with Adobo seasoning, sear the outside, then cover with water, add sofrito, and boil until done. Period. The end. That's all folks. Nothing more to it.

I love me an easy-peasy dish. You could easily just serve this with some boxed yellow rice and be on your way.

1 pound boneless skinless chicken (I used chicken breasts, but you can certainly use thighs as well)
1 tablespoon adobo
2 tablespoons sofrito (green, not red)

Cube and trim fat from chicken (or leave whole). Sprinkle all sides of chicken with adobo seasoning. In a large skillet over medium-high heat, sear the outside of the chicken (about 1 minute per side). Pour water into skillet so all of the chicken is just covered. Add in sofrito. Boil on high until chicken is done, about 5 minutes.

Serves: 4

This is one of those dishes that, to me, just sings with Puerto Rican flavorings. And seriously, how easy is this to make? (Although finding the sofrito is a little tricky...)

Nutrition Facts: working on it... as soon as I can find the info for sofrito....