Nutrition Facts

Serving Size 318 g

(Approx. 6 Servings)

Amount Per Serving

Calories	420	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 19 g	95%

Trans Fat 0.0 g

Cholesterol 140 mg	47%

Sodium 1090 mg	45%

Total Carbohydrate 13 g	4%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	31 g

Vitamin A 4%	•	Iron 10%

Vitamin C 20%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Adobo

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 h 10 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 Tbsp canola oil

2 Lb H-E-B Natural Boneless Skinless Chicken Thighs

3 Tbsp Adams Reserve House Rub

16 Oz Texas Brew Harissa Adobo

16 Oz H-E-B Select Ingredients Reduced Sodium Chicken Broth

4 jalapeños, sliced, divided use

2 bay leaves

1 1/2 Tsp corn starch

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Instructions

Heat oil in a large skillet over medium-high heat.

Season chicken with House rub, and then add to pan. Brown each side for about 3 to 4 minutes. Remove from pan and set aside on a plate.

Add harissa adobo, chicken broth, half the jalapeños, and bay leaves to the skillet. Bring to a boil over medium-high heat.

Add chicken to pan, reduce heat to low, cover and simmer 30 to 35 minutes until cooked through and tender. Remove chicken and bay leaves from sauce. Discard bay leaves and keep chicken warm.

Return heat to medium-high and bring sauce to a boil. To thicken sauce, make a cornstarch slurry (1.5 teaspoons of cornstarch to 1.5 teaspoons cold water), and stir into the boiling sauce. Heat 20 to 30 seconds to thicken.

Serve chicken over rice and spoon sauce over the top. Garnish with remaining jalapeños.

Source:

H-E-B Cooking Connection