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
Rinse the chicken then cut each breast into 3 pieces (to speed up the cooking) and pat dry. Heat the oil in a pan and when hot use to fry the chicken until browned on the outside. Remove from pan and set aside.
Lightly fry the onions and garlic in the oil left over from the chicken, then add the wine and spices, return the chicken to the pan and add just enough water to barely cover the chicken, pop on the lid and simmer on medium for 45 minutes, stirring occasionally.
Mix a 1/2 cup wine and a little COLD water in a cup with 1 tbsp cornflour and whisk until smooth. Add this to the pot and let it come to a boil, stirring gently. Cover and cook on low-medium for 10 minutes, then remove from the heat, cover, and let the adobo sit for another 5 minutes to finish thickening. Serve over rice and accompany with boiled potatoes and a fresh salad.
The accompaniments will take less time to prepare than the chicken (about 15 minutes for the rice and 25 for the potatoes), but don't forget them. About 30 minutes after you start stewing the chicken, start preparing them. Begin by boiling the potatoes and then set the rice to steam.
