Adobo Chicken & Rice

Adobo Arroz con pollo (Chicken and Rice) is a classic main course in Spain and Latin America. Perusing Adobo Arroz con Pollo recipes on the web, I came to realize that there are many variations. So here’s mine, savory, slightly sweet and spicy – truly comfort food.

  • 2 lb Boneless Skinless Chicken Thighs cut up
  • 3 Yellow Onions chopped
  • 2 Large Red Pepper chopped
  • 12 oz can Petite Diced Tomatoes with Jalepano Peppers
  • 3/4 cup White Rice
  • 1 can Chicken Broth
  • 1 tblsp Adobo seasoning
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/4 tsp Paprika
  • Olive Oil
  • 1 tblsp Butter
  • 1/2 cup Dry Sherry
  • Mix Seasonings in a small bowl and set aside
  • In a large skillet that has a cover, over medium high heat, add Oil and Butter; when bubbly add Chicken pieces and saute until lightly browned; remove from Skillet
  • Add Peppers and Onions to skillet; saute until Onions are translucent and Peppers softened
  • Add Diced tomatoes, bring to a boil
  • Return cooked Chicken to skillet; add Seasonings and mix well
  • Add Sherry and bring to a boil; then add Chicken Broth and bring to a boil
  • Finally, add Rice and simmer covered for 20 minutes