Chicken Adobo {Gluten-Free}

This is another "hip, simple, fabulous" favorite of ours that can easily be made in advance or in the slow cooker. It's a perfect weekday meal or a welcome addition to a picnic, BBQ or potluck served over rice or with sautéed greens. Find all the benefits of Chipotle and Ancho peppers, where to find these peppers and prepping peppers in our post on Adobo sauce.

Our Adobo sauce is wonderful drizzled over rice or if you have left over sauce, substitute this for half of the water while cooking your rice for a warming, smoky, spicy side dish!

Some like it hot! You can easily serve this with our delicious Dairy-Free Chipotle dip for a little added heat and flavor!

*Eat Inspired Today tip: You can also make this recipe in a slow cooker set set on high.

Chicken in Adobo Sauce {Gluten-Free}

INGREDIENTS

  • 2-3 lbs Chicken Breast, Organic when available

    7 to 10 Dried Peppers (Chipotle or Ancho), de-stemmed, seeds removed and slit lengthwise

  • 1/2 Yellow Onion, diced

  • 1/3 Cup Apple Cider Vinegar

  • 1/4 Cup Tamari Gluten-Free Soy Sauce

  • 1/4 Cup Gluten-Free Ketchup

  • 2-3 Garlic Cloves, minced

  • 1/4 Teaspoon Sea Salt

  • 3 Cups Water

METHOD

1. In a large sauce pan, lightly brown the chicken, about 5 minutes per side. Set the chicken aside and turn the burner down to medium heat.

2. Pour the vinegar and 1 1/2 Cups of water into the pan. With a wooden spoon, gently scrape remaining chicken into forming sauce.

3. Add the remaining ingredients and the browned chicken into the liquid mixture. Stir.

4. Reduce heat to low. Add enough water to almost cover the chicken. Simmer the chicken Adobo mixture over low heat until the chicken is cooked through and tender, about 30 minutes. Stir and turn the chicken breast occasionally.

2. Serve over rice with a healthy serving of Adobo sauce and perhaps some sliced avocado or allow to cool and refrigerate.

3. ENJOY and Eat Inspired Today!

Be well,

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