Thursday, June 3, 2010

Three Ingredient Chicken with Latin Flair

Yes, just three ingredients.  I simply call it adobo chicken and I make this at least once a week.  Why? Because, A) I love chicken; B) This goes into the oven, freeing me up to do something else rather than attend to the bird; C) Its quick, simple, and delish.  This Latin inspired recipe requires a wee three components: olive oil, adobo, and sazon


Oh, and of course you need chicken!  When I make this, I like to use chicken thighs--bone in, skin on--to maximize flavor and juiciness.


I guess before continuing on to the directions I should explain what exactly adobo and sazon are.  Adobo is a sexy and flavorful spice mix composed of salt, granulated garlic, black pepper, oregano, and turmeric.  Sazon is another mix composed of the same ingredients of adobo, but it also brags cumin, coriander, and annatto.  With that cleared up, lets start cooking.

Preheat the oven to 375 and grab a ceramic pan.  I swear by my cheapies I bought from Crate and Barrel and IKEA while in graduate school.  Next, take a large bowl to house the chicken thighs (I made four) and drizzle them with olive oil, sprinkle 3 (or four if you like more spice and salt) packets of sazon, and add some adobo, once again to your taste, but be careful too much adobo will make the chicken salty.  Use a pair of tongs to evenly coat the chicken with the oil and seasonings.  The sazon will turn the chicken a reddish orange color thanks to the annato seeds.  Don't be afraid, just think of it as visible flavor. Once all coated, place the foul in the pan.  No need to grease the pan, between the olive oil and natural fat of the chicken, I promise...it won't stick. 

Bake for about 45 minutes or long enough for the meat to be thoroughly cooked.  The skin should start crisping up a little bit as well.  While the chicken bakes, I usually tend to a side dish which is more often than not white or yellow rice and a salad. Last night, I served my my pollo with black beans and rice and a spring salad dressed with a bacon garlic balsamic vinaigrette* that I made on Tuesday.


I highly recommend this recipe because of its simplicity, plus it brings Latin flavor without  long cook or prep times. So go ahead, give it a try! I know its summer and everyone wants to grill, but hey, it rains sometimes.

*I plan to recreate and blog about this, it was a delicious concoction that was largely made up.

4 comments:

  1. I made this for dinner this evening... very nice recipe. Next time though, I will add a little bit of black pepper as well, since I like a little more spice! I used 8 thighs and 6 packs of sazon, along with a little adobo (I have learned not to use too much unless I want my food to taste like a salt lick) Although I am not a fan of them, I think pimento stuffed green olives would go great with this dish for those who are! I made a box of Goya pinto beans and rice and some brussells sprouts to eat along with the chicken! Oh, and I cooked it for about an hour (my oven always requires a little extra time!) Thanks for the recipe!

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