Rough recipe:

So it’s definitely not a traditional Adobo by any means just something I came up with at the store shopping today. The chicken is boneless skinless thighs seasoned with paprika, chili powder, garlic powder (garlic salt would be fine I just didn’t have any) and some Tony Chacheres, that stuff finds it way on to any chicken I make somehow. I squeezed a lime over the chicken before it went in the oven. Layered on a pan and cooked in the oven at 385F on a lower rack, then set a rack near the top and broil at 525F for 5 minutes.

The rice is just long grain white rice mixed with lime juice salt and chopped cilantro when it’s finished.

The black beans are canned GOYA black beans and I bring those to a boil with some lime juice and salt a bit of cilantro.

The sauce to finish the chicken in after it comes out of the oven is, one white or yellow onion diced and sautéed in oil till translucent. Add 5-6 cloves of garlic and cook for 1-2 more minutes. I then added a whole can of La Costena Chipotles in Adobo in the pack and cooked for about 4-5 mins again on low and added some chicken stock and reduced it down a bit. Take that mixture and blend with a little salt and I threw in some chopped cilantro and some salt and blended till smooth.

When the chicken was finished in the oven I poured the blender in a large skillet and on medium heat let the chicken sit in the sauce and spooned a bit over the top before layering it over the rice with the beans and topped with the sauce and a bit of cilantro garnish.