Here’s a flavorful way to serve up chicken breast…using my new favorite, adobo sauce. (Not to be confused with adobe…thank you very much auto-correct.)
I know, I know, the adobo flavored recipes need to stop. It’s out of control.
Oh but it tastes so darn delicious, I can’t stop.
Try this awesome chicken, and you’ll fall in love with adobo too. Then move on to these recipes: Fully Loaded Sweet Potato Wedges with Bacon and Creamy Adobo Sauce, Leftover Meat Stew with Plantains, and Chili Stuffed Butternut Squash with Tropical Tequila Salsa and Creamy Avocado Dressing.
2 pounds organic chicken breast
dash of sea salt and black pepper
1 tablespoon coconut oil
1 small yellow onion, chopped
1 Tomato, seeded and diced
2 tablespoons Chipotle chile, canned in adobo sauce
1 tablespoon chili powder
1 tablespoon Balsamic Vinegar
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon ground cinnamon
Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce.
Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth.
Coat the chicken with half of the sauce and marinate for 30 minutes. Preheat the oven to 350 degrees F.
Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven.
Serve warm with a spoonful of the reserved sauce. Enjoy!