Try our take on escabeche with our Adobo Chicken Skillet with Bacon & Onions. This adobo chicken skillet is flavorful and a real cinch to clean up after.
What You Need
Original recipe yields 8 servings
1 roasting chicken (4 lb.), cut into 8 pieces
2 tsp. adobo seasoning
2 Tbsp. butter
1/2 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 cup pimento-stuffed green olives, drained
1 yellow onion, sliced
1/2 cup HEINZ Distilled White Vinegar
1 bay leaf
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Let's Make It
Rub chicken with adobo seasoning.
Melt butter in large skillet on medium-high heat. Stir in dressing. Add chicken; cook 6 to 8 min. or until evenly browned on all sides, turning occasionally. Remove from skillet.
Add bacon to same skillet; cook and stir on medium heat until crisp. Add olives, onions, vinegar and bay leaf; cook and stir 3 min.
Return chicken to skillet; cover. Simmer on medium-low heat 1 hour or until chicken is done (165ºF). Remove and discard bay leaf.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Substitute lime juice for the white vinegar.
Alcaparrado condiment is available in jars in most Latino grocery stores.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.