Leftover chicken in adobo sauce
I've had half a jar of adobo sauce in the fridge since the Westdean chili fiesta in the summer. I've used a little from time to time, even spread it on bread! but I thought it really should be used up now.
This was really a throw-together of 'fridge-forage', but it was so quick to cook and the picture so colourful, I thought it might give someone a little inspiration.
| Leftover chicken in adobo sauce | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | 461 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewScrummy 5/5 Looked and tasted divine |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 onion, peeled and chopped
- 3 cloves of garlic, crushed, or to taste
- Olive oil for frying
- Leftover cooked chicken or turkey for two
- 4 heaped tablespoons adobo sauce
- Handful of cherry tomatoes
- 1 cup of mixed beans or pulses
- 30g frozen peas, defrosted
- sea salt and freshly ground black pepper
Method
- Heat the garlic olive oil in a large frying pan and sauté the onions and garlic for about 5 minutes on a medium heat until the onions are translucent
- Add the chicken or turkey pieces and stir fry for a few minutes
- Pour in the adobo sauce and mix well
- Add the beans and tomatoes and stir-fry for 5 minutes or until the beans are reheated
Serving suggestions
Serve hot with plain boiled rice
Chef's tip
Every now and then, we open four cans of different beans and pluses, add a cup of frozen peas to them and mix well, then freeze them in small plastic coffee cups for later use in recipes like this
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