Central American · Recipes · Spanish

Chicken Adobo


You will need:

  • 1 (14.5 oz) can diced tomatoes, drained
  • 3-4 tbs minced canned chipotle chile in adobo sauce
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 and 1/2 tsp ground espresso, fine
  • 2 lbs boneless, skinless chicken thighs, trimmed, cut into 2 inch pieces
  • 2 tbs canola
  • 1 onion, chopped
  • 3 Tbs molasses
  • salt and pepper
  • 2 Tbs fresh cilantro

Step one:

Blend tomatoes in a food process until smooth. Set aside. Combine chipotle, garlic, oregano, espresso, 1/2 tsp salt, 1/4 tsp pepper in a bowl. Pat chicken dry and coat with chipotle rub.


Step two:

Heat 1 tbs oil in a skillet over medium high heat. Cook chicken until golden brown on both sides (6-7 minutes) and transfer to a plate. It will not be completely cooked.


Step three:

Heat remaining oil in skillet over medium high heat. Add onion and cook until softened and lightly browned, around 6-7 minutes. Stir in molasses, tomatoes and chicken along with juices. Cover and simmer chicken until the sauce has thickened, around 10 minutes.

Transfer the chicken to a plate (keep warm with aluminum foil if needed). Season sauce in pan with salt and pepper, and then spoon over chicken. Add cilantro on top. Serve with rice.


Source: America’s Test Kitchen*

Italian · Recipes

Caprese Chicken

This was a delicious choice for the summer. I used fresh basil and tomatoes from my garden, and the result was a really simple, refreshing meal. I like to serve it with mashed potatoes. Using a good quality balsamic vinegar is also important – there are many types that are infused with flavors that would be interesting to try.


  • 4 boneless chicken breasts
  • Olive oil, 2-3 tbs
  • 4 cloves of garlic
  • 1/4 cup balsamic vinegar, good quality.
  • Fresh basil
  • 1/2 cup grape tomatoes, sliced in half.
  • Mozzarella, fresh and thinly sliced. (you may substitute shredded)
  • Salt and pepper to taste

Step one:

Heat olive oil on medium heat. Salt and pepper the chicken liberally. Cook chicken for six minutes on each side, and then remove from heat.

Step two:

Saute garlic in the balsamic vinegar for several minutes, until softened. Add the basil and tomatoes and cook it down for 5 minutes, until they begin to soften.


Step three:

Add the chicken back in the pan, and thinly sliced mozzarella on top. Cook for 6-8 more minutes or until the mozzarella is melted, and serve. Enjoy!