When I made this last night, I found out I was very pleased with myself and was patting myself on the back. I have always been told it is not nice to pat oneself on the back but if I do something great and no one is patting me on my back but myself right? Also I am pleased of how it is tasting and I have every right to feel this way. So when you try this recipe out tonight or any other time you have the urge to do so. Go ahead and pat yourself on your back because if it comes out yummy then you deserve it.
In a cast iron skillet on high heat add 1/4 cup of olive oil, 1 onion or shallot in half moon slices cook until it is brown, 3 cloves of garlic chopped and cook until the rawness gows away. It is important to cook the onion or shallot first before you toss in the garlic because the onion or shallot cooks longer then the garlic. Also this is a one skillet dinner.
Add 1 pinch each of oregano, red chili powder. 1 lb or 1 kg of chicken. It can be any pieces of chicken as you desire. There are different types of goya adobo on the market. So you can use anyone that you may as well please. I have a few of them in my own kitchen. So it is perfectly ok. Add 1 tsp of either lemon or lime juice, turn heat down to low cover and let cook for 30 minutes while turning the pieces of chicken in between.
Keep doing this until the chicken is done. If it is not done after 30 mintes repeat for another 30 minutes or until it is done. Add 2 tsps of cornstarch or all purpose unbleached flour to a cereal bowl, 2 cups of water to make a slurry. Make sure you add a little water at a time and keep stirring to make sure it is lump free. The chicken already made its juice. Add the slurry and keep stirring paying attention so it doesn’t scorch and until it starts to become thick. Turn heat off and add 1 pinch of cilentro or culantro. Cover again for another 10 minutes then serve with either rice, noodles or other types of pasta or quinoa.
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