Chicken Adobo with Orange and Wilted Spinach

Initially used as a means of food preservation, today Spanish vinegar-infused adobo marinade is typically used to flavor meats before cooking. This recipe guarantees moist and flavorful chicken breast.
Waterbury publications from Real Paleo Fast & Easy (Houghton Mifflin Harcourt, 2015)
Waterbury publications from Real Paleo Fast & Easy (Houghton Mifflin Harcourt, 2015)
Prep Time20 mins
Total Time30 mins
Servings: 4
Calories: 338kcal
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  • 1 14.5 oz can unsalted diced tomatoes - drained
  • 1 cup apple cider vinegar
  • 3 cloves garlic - minced
  • 1 tsp paprika
  • ¼ tsp red pepper flakes
  • 2 bay leaves
  • 8 skinless - boneless 
chicken thighs
  • 3 tbsp extra-virgin olive oil - divided
  • ¼ cup coarsely chopped yellow onion
  • 10 oz baby spinach
  • 1 large orange - peeled 
and sectioned


  • Prepare sauce: In a large skillet, stir together tomatoes, vinegar, garlic, paprika, pepper flakes and bay leaves. Add chicken, covering with sauce; bring to a boil. Reduce heat, cover and simmer 8 minutes. Remove chicken and pat dry with paper towels; set aside. Increase heat to medium-high; cook 10 minutes or until the sauce is slightly reduced.
  • Meanwhile, in another large skillet, heat 2 tbsp oil on medium. Carefully add chicken and onion. Cook until an instant-read thermometer inserted into chicken reads 165°F, turning chicken once and stirring onion as needed to avoid burning. Remove chicken and onion; cover to keep warm. Add remaining 1 tbsp oil to same skillet. Add spinach; cook just until wilted. Stir in orange sections.
  • Remove bay leaves from sauce and discard. Divide spinach among plates; add chicken and onion. Spoon sauce over chicken.

Nutrition Information

Serving: 2highs with spinach and sauce | Calories: 338kcal | Carbohydrates: 14g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 130mg | Sodium: 198mg | Fiber: 4g | Sugar: 7g
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