Everyday Adobo Chicken

This is what it should look like after you flip it!

Ohhhh life has been busy. I love the weekends, but DANG! They are TOO SHORT! I feel like I can either get a little bit of everything done (but nothing done completely), or only one or two things done completely. Of course, it was even harder to get things done because of all this snow and slush everywhere! I had to spend time shoveling if I wanted to go anywhere in the car. Our apartment complex has not been doing a very good job of moving the snowpocalypse slush off the streets. Boo.

When life is so busy, it’s hard to find time to cook a really nice tasty meal. You can either do a crockpot meal (which I highly recommend!) or you can whip up something quick! One of my tastiest quick meals is Everyday Adobo Chicken. It’s an incredibly simple dish and since you only have to flip chicken once, you can make up a side during your down time. I tend to pair this dish with seasoned corn or brussels sprouts and my Tip Top Taters (I do them in the microwave). As long as you don’t overcook the chicken, it’ll come out perfectly succulent and delicious!

Everyday Adobo Chicken
Servings: 2
PointsPlus Per Serving: 5


Cooking in the pan, letting the spices relax into the meat.

1. Put 1/2 tbsp olive oil in a smaller pan on medium heat to warm.

2. Take chicken and cut in half (if you haven’t already). Sprinkle both sides with a good amount of both spices and put in pan to cook.

3. Once chicken starts to turn white (cooked) around the edges, it’s time to flip. Flip them and pour the other 1/2 tbsp olive oil into the pan. Move around to coat chicken. Cook for another 5 minutes or so. Cut into chicken to check for doneness. If it’s slightly pink, cook it just a minute longer. If there’s no pink, but it’s still juicy, then it’s done! Serve hot and enjoy!

You can make this chicken with any combination of spices, really. If you want to do a more italian flavor, use PBO (parsley, basil, oregano), sea salt and pepper and maybe some freshly grated parmesan too. Or try one of those McCormick Rubs! I love the Montreal Steak and the Montreal Chicken rubs. Try different combinations. It’s really all based on personal preference. Just don’t overcook the chicken!

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