Adobo de Pollo is a traditional Peruvian recipe for a quick version of chicken in an onion, red wine, garlic and aji panca paste sauce. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Adobo de Pollo.
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This is a fairly quick adobo chicken and though the recipe is just for two, you can easily up the serving size. I served it with rice and a big, fresh salad and boiled red potatoes (Peruvians, including my hubby!, really love to have potatoes and rice at the same meal) and it makes a wonderful summer dinner — the gravy is even better (IMHO) the next day. It's all stove-top cooking, taking no more than 45 minutes at most and served with RED, not white, wine — red wine is in the sauce as well.
Ingredients
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