Chicken Adobo and Mexican Rice

 

8 chicken thighs bone-in, skin on

½ cup white vinegar

3/4 cup soy sauce

4 garlic cloves crushed

2 tbsp brown sugar

Fresh ground pepper, to taste

2 tbsp of Mexican seasoning. I like Tajin

2 chipotle peppers in adobo, chopped

4 bay leaves

Green onions, sliced and fresh cilantro, roughly chopped, for garnish.

Mexican Rice, for serving

 

Season chicken generously on both sides with salt and pepper.

Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.

Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.

Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.

Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.

Serve the chicken with Mexican Rice. Garnish with green onions and cilantro.

 

Mexican Rice

3 tbsp. extra-virgin olive oil

2 carrots, finely chopped

1 small green bell pepper, seeds and ribs removed, finely chopped

1 small yellow onion, finely chopped

3 cloves garlic, thinly sliced

2 c. long-grain rice, rinsed, drained

2 tbsp. tomato paste

2 1/2 c. low-sodium chicken broth

1 (14-oz.) can fire-roasted diced tomatoes, drained

1 (8-oz.) can tomato sauce

1 tsp. ground cumin

1/2 tsp. dried oregano

Kosher salt and fresh-ground pepper, to taste

1/4 c. chopped fresh cilantro

 

In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.

Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.

Fluff rice with a fork. Top with cilantro.