It has been three months since my little girl came into this world, and though I am still adjusting to my new routine, cooking remains a big part of my life. Finding recipes that are both easy and delicious has become an even bigger priority for me these last three months. When I was pregnant, I loved roasting a whole chicken on the weekends for our family to eat. This recipe was inspired by those days. It uses chicken thighs instead of the whole chicken, since they are easier to handle and quite frankly, my favorite part of the chicken. Even though this recipe takes a bit to come together, 95% of it is inactive time when you can be tending to those zoom or in my case, nursing a newborn.

You can season the chicken the night before and pop it in the oven an hour before dinner or lunch. Most of the time I let this marinade for 30 minutes, and make it around 12pm so we can enjoy it for both lunch and dinner. Hope you all enjoy, make and share!

Xo,

Bricia

POLLO EN ADOBO (ROASTED ADOBADO CHICKEN)

INGREDIENTS:

4-5 bone in Chicken Thighs

2 tbsp Salt

Fresh Ground Pepper

2 tsp Apple Cider Vinegar

1 Tbsp. Piloncillo (or brown sugar)

1 tsp. Chipotle powder

½ tsp California chile powder

1 tsp Paprika powder

1 tsp. Ginger power

1 tsp. Mustard powder

1 tsp. Dried oregano

2 bay leaves, torn to pieces

6 Allspice, whole

Rub chicken breasts with salt, pepper and apple cider vinegar. In a small bowl, mix together the rest of the ingredients. Rub the mixture all over the chicken. Refrigerate the chicken for at least 30 minutes and up to 24 hours in the refrigerator.

Heat oven to 425 degrees. Transfer the chicken to a baking dish or sheet. Roast for 40-50 minutes. I recommend using an instant read thermometer to check the thickest part of the chicken reads 160.

Remove from the oven and let it rest for about 10 minutes before serving. (You want to make sure all the juices stay in the chicken so its nice and moist inside).

Serve with warm tortillas.