Mexican Adobo Chicken Stew
1 TBSP olive oil
6-8 pieces skin on chicken thighs and drumsticks
Salt and pepper to taste
2 onions, cut into wedges
2 garlic cloves , minced
3 large carrots , chopped
2 celery stalks , chopped
1/2 cup water
3 tbsp flour
3 cups salt free vegetable or chicken broth
2 TBSP tomato paste
2 tsp Worscestershire sauce
1/2 TBSP C&C Mexican Adobo Spice
2 bay leaves
1 lb baby potatoes, halved
Preheat oven to 350 degrees
Heat oil in a large pot over high heat. Brown chicken in batches on both sides until light golden, sprinkling with salt and pepper. Remove from pot.
Add onion and garlic. Cook for 2 minutes until onion is translucent. Add carrots and celery, cook for 1 minute.
Add water. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone. Sprinkle flour across surface, stir.
Add broth, tomato paste, Worcestershire sauce, C&C Mexican Adobo Spice and bay leaves. Stir to dissolve tomato paste.
Place chicken on top, keeping the skin above the liquid level as much as you can. Bring to simmer then cover. Bake for 45 minutes.
Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top. Return to oven without the lid for 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
Taste sauce and adjust salt and pepper to taste.
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