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.

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Waterbury publications from Real Paleo Fast & Easy (Houghton Mifflin Harcourt, 2015)

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Prep Time
20 min
Cook Time
10 min
30 min


  • 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


  1. 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.
  2. 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.
  3. 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

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