Comments on: Mexican Adobo Chicken With Potatoes

By: Paul

Paul — Mon, 29 Jan 2024 03:09:40 +0000

Hi Mari
I cooked this for my family when we were away between Christmas and New Year and everyone loved it. I served it with steamed tenderstem Broccoli. The meat fell off the bones and the potatoes soaked up the sauce. You were right about not needing chicken stock too. I just used water and with the meat juices and spices had a lovely rich sauce.
I’ll definitely cook it again soon.
Thankyou.

Paul

By: Maricruz Avalos

Maricruz Avalos — Thu, 21 Sep 2023 04:46:58 +0000

In reply to annamarie dodge. Absolutely, you can cook it on a high setting for 5-6 hours and add potatoes during the last hour of cooking.

By: annamarie dodge

annamarie dodge — Wed, 20 Sep 2023 21:24:53 +0000

can this be made in a slow cooker?

By: Jocelyn G

Jocelyn G — Sun, 19 Jun 2022 14:29:49 +0000

The recipe looks amazing and is even better. I made it some days ago and wanted to come here and tell you that it was a total hit. The spices, the heat, the wonderful aromas of the adobo and the chicken meat so tender. It has become one of my favorite recipes ever!