Chicken in Adobo sauce

Filed under: Food & Drink |

Chicken in Adobo sauceChicken in Adobo sauce (Pollo En Adobo)

One of the most popular ways to serve chicken in the Canary Islands is in Adobo. Adobo is as varied as there are chefs but the basic ingredients remain the same. Cooking is a creative endeavor.

Preparation time does not include marinating time so be sure to allow for this.


1 whole broiler-fryer chicken, cut up
3-4 garlic cloves
1 teaspoon paprika
1/2 teaspoon oregano (or more to taste)
1/4 teaspoon thyme
sea salt
1/4 cup of olive oil
2-3 tablespoons white wine
pepper (optional)
oil (for frying)


Using a mortar and pestle, mash garlic and salt then add paprika, oregano, thyme, pepper and olive oil. Add wine and combine well. Coat chicken with marinade and refrigerate for several house. Heat oil over a meduim heat in a skillet. Fry chicken pieces until cooked through (about 20 minutes), lowering heat to medium low after chicken initially sears.

This can be made with boneless or skinless breasts, just reduce cooking time accordingly. They can also be cooked on the grill for more flavour.