This Adobo-Lemon Chicken is a perfect all in one meal. Easily put together, made with ingredients that are easy to find and packed with flavour. The Adobo seasoning shines through and blends deliciously with the lemon, garlic and chicken. The potatoes will absorb all the juices and all you need to add is a big dollop of the Tajin Tzatziki to bring all the flavours together. Spring on a plate! Tip: If like us, you like a bit of extra spiciness in your meals, add one finely chopped Serrano Pepper and one Tbsp of the brine to your sauce before you return the chicken to the pan. The flavours are absolutely gorgeous. This is one of the main benefits of working with individual real Mexican ingredients, you can tailor your meals to add the exact flavour that you want.
One Pan Lemon-Adobo Chicken
-2 Skin-on chicken pieces
-3 medium potatoes cut into big chunks
-1 large carrot cut into big chunks
-1 Garlic clove minced
-½ Onion cut into big pieces
-1 Small red pepper cut into big pieces
-½ Cup chicken stock
-½ Lemon cut into thin slices
-1 Tbsp unsalted butter
-1 Tsp oregano
-Salt & pepper
-1 Serrano Peppers plus 1Tbsp of the vinegar (optional)
1 Pat dry the chicken and sprinkle the Adobo seasoning to your liking on both sides.
2 Set an oven-safe, non-stick, deep pan on medium-high heat with a little bit of olive oil and butter. Once the pan is hot, sear the chicken pieces skin side first. Turn once the skin is golden brown, this should take between 5-10 minutes. Once it is seared on both sides, remove it from the pan and reserve.
3 Add the potatoes and the carrots to the pan on medium heat. Cook for about 6 minutes and then add the onions and the peppers. Keep cooking uncovered and stir often for another 6 minutes.
4 Add the garlic and quickly stir for a few seconds until fragrant, add the chicken stock and stir.
5 Add the lemon slices, oregano and a good dash of the Adobo seasoning. Stir and taste. Add salt and pepper as needed. If you are adding the serrano pepper, this is the moment to do so.
6 Once the seasoning is right, return the chicken to the pan on top of the vegetables and cook for 45 minutes in low heat, covered.
7 Set the oven to 300°C and transfer the pan to the oven, uncovered, and broil for 10 to 15 minutes or until the chicken is golden and crispy.
-3 Heaped Tbsp Greek or Turkish yoghurt
-1 small garlic clove finely minced
-½ Lemon juiced
-1 Tsp Ground cumin
-½ Tsp Salt
1 Grate the cucumber and using a fine mesh coriander, squeeze all the liquid you can. Reserve.
2 In a bowl, mix the yoghurt, garlic, lemon juice, cumin, salt and a good drizzle of olive oil. Taste and if any more salt is needed, add Tajin instead. Mix well.
3 Add the drained cucumber and mix. Sprinkle some more Tajin on top and drizzle some extra olive oil on top. Keep inside the fridge until needed.
Serve with plain jasmine rice to catch all those delicious juices. If you added the serrano peppers, you will notice a very pleasant spice level on this dish. This is a fantastic way to try new ingredients in your everyday cooking.
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