Chicken Adobo with Orange & Wilted Spinach
Initially used as a means of food preservation, today Spanish vinegar-infused adobo marinade is typically used to flavor meats before cooking. This recipe guarantees moist and flavorful chicken breast.
Get access to everything we publish when you sign up for Outside+.
Find more chicken recipes here!
Ingredients
- 1 14.5-oz can unsalted diced tomatoes, drained
- 1 cup apple cider vinegar
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- 2 bay leaves
- 8 skinless, boneless chicken thighs
- 3 tbsp extra-virgin olive oil, divided
- 1/4 cup coarsely chopped yellow onion
- 10-oz baby spinach
- 1 large orange, peeled and sectioned
Preparation
- Prepare sauce: In a large skillet, stir together tomatoes, vinegar, garlic, paprika, pepper flakes and bay leaves. Add chicken, covering with sauce; bring to a boil. Reduce heat, cover and simmer 8 minutes. Remove chicken and pat dry with paper towels; set aside. Increase heat to medium-high; cook 10 minutes or until the sauce is slightly reduced.
- Meanwhile, in another large skillet, heat 2 tbsp oil on medium. Carefully add chicken and onion. Cook until an instant-read thermometer inserted into chicken reads 165°F, turning chicken once and stirring onion as needed to avoid burning. Remove chicken and onion; cover to keep warm. Add remaining 1 tbsp oil to same skillet. Add spinach; cook just until wilted. Stir in orange sections.
- Remove bay leaves from sauce and discard. Divide spinach among plates; add chicken and onion. Spoon sauce over chicken.
Nutrition Information
- Serving Size 2 thighs with spinach and sauce
- Calories 338
- Carbohydrate Content 14 g
- Cholesterol Content 130 mg
- Fat Content 16 g
- Fiber Content 4 g
- Protein Content 30 g
- Saturated Fat Content 3 g
- Sodium Content 198 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g