Latin cuisine is completely entrancing to me. The gorgeous colors and bright, bold flavor profile just speak to me and I love it. These chicken thighs in adobo sauce are easy to make and have such huge flavor without being fatty or heavy. It exemplifies the best of what Latin cuisine is all about!
- 3 1/2 tblspns adobo seasoning
- Juice of 4 limes
- Zest of 1 lime
- Pinch of salt
- 7 hearts of romaine leaves
- 2 lbs boneless, skinless chicken thighs
- 1 spanish onion, thinly sliced
- 1/4 cup water
In a bowl, combine the adobo seasoning, lime juice, lime zest and salt. Stir it together thoroughly, it should become a slightly thick marinade. Get a small rondeau pan on the stove, and line the bottom with 5 of the lettuce leaves to completely cover it. Lay the chicken in a single layer on top of the lettuce in the pan. Pour the marinade over the chicken and use a brush to really work it over every inch of the chicken. Add in the thinly sliced onion on top and then pour in the 1/4 cup of water.
Use the other two lettuce leaves to cover the chicken in pan, and then bring the liquid to a boil. Reduce it to a simmer and put the lid on the pot. Let the chicken simmer in that adobo sauce for an hour. The lettuce leaves surrounding it creates a steaming effect that just makes the chicken so incredibly tender and moist.
After the hour of cooking, you’re all set! It’s that easy! Discard the lettuce leaves, they have unfortunately served their culinary purpose at this point. Transfer the chicken to a platter, then make sure all of that sauce and those onions go over the top. Garnish with a few lime wedges and a big sprig of cilantro, and you have a beautiful dish going on. The bright red of the chicken thighs in adobo sauce is so pretty, and the flavor has just enough heat without burning your mouth. You can serve the chicken on tortillas if you wish, or with rice. I served mine with spanish rice and they were so perfect together. What an easy, yummy way to wake up every day chicken!