Serves 6
A dish with Mexican flavour cooked in a cast iron frying pan.
Ingredients
1 tablespoon oil
4 chicken breasts, skin on
4 drumsticks, skin on
3-4 carrots, chopped
4 garlic cloves, minced
2 medium onions, chopped
2 celery stalks, chopped
10 mushrooms, chopped
1/2 litre red wine
3 tablespoons flour
3 cups chicken or vegetable broth, salt free
3 tablespoons tomato paste
2 tsp Worcestershire sauce
1 tablespoon Adobo seasoning
2 bay leaves
5-6 medium potatoes, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350F.
Preheat oil in large cast iron frying pan. Add chicken, in batches if necessary. Brown chicken until golden brown. Remove from pan and set aside.
Add carrots, garlic, onions, celery and mushrooms to pan and brown vegetables until onions are translucent. Add wine to pan and deglaze pan by scraping the bottom brown bits until they are disolved into wine. Sprinkle flour over ingredients in pan and stir. Immediately stir in broth, tomato paste, Adobo seasoning, bay leaves until mixed. Bring to boil. Add chicken. Cover pot. Bake in oven for 1 hour 25 minutes, adding potatoes after 45 minutes of cooking. Stir in potatoes, move chicken on top to let chicken skin to crisp, baking without cover for the last 40 minutes or until chicken breasts are fully cooked and potatoes are soft. Salt and pepper to taste.
Optional: After the chicken is browned, remove from pan, cook vegetables and add chicken after adding broth.
A dish with Mexican flavour cooked in a cast iron frying pan.
Suzanne
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| Adobo Chicken with Wine Casserole |
1 tablespoon oil
4 chicken breasts, skin on
4 drumsticks, skin on
3-4 carrots, chopped
4 garlic cloves, minced
2 medium onions, chopped
2 celery stalks, chopped
10 mushrooms, chopped
1/2 litre red wine
3 tablespoons flour
3 cups chicken or vegetable broth, salt free
3 tablespoons tomato paste
2 tsp Worcestershire sauce
1 tablespoon Adobo seasoning
2 bay leaves
5-6 medium potatoes, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350F.
Preheat oil in large cast iron frying pan. Add chicken, in batches if necessary. Brown chicken until golden brown. Remove from pan and set aside.
Add carrots, garlic, onions, celery and mushrooms to pan and brown vegetables until onions are translucent. Add wine to pan and deglaze pan by scraping the bottom brown bits until they are disolved into wine. Sprinkle flour over ingredients in pan and stir. Immediately stir in broth, tomato paste, Adobo seasoning, bay leaves until mixed. Bring to boil. Add chicken. Cover pot. Bake in oven for 1 hour 25 minutes, adding potatoes after 45 minutes of cooking. Stir in potatoes, move chicken on top to let chicken skin to crisp, baking without cover for the last 40 minutes or until chicken breasts are fully cooked and potatoes are soft. Salt and pepper to taste.
Optional: After the chicken is browned, remove from pan, cook vegetables and add chicken after adding broth.
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| Adobo Chicken with Wine Casserole just out of the oven |
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