Mexican Chicken Adobo: Serves 4 aprox. Ingredients

2 Chicken Breasts ½ cup of Chicken broth/stock 1 onion finely sliced or chopped 1 clove of garlic/or chopped if prefered. 3-4 table spoons of Chinelos Adobo Powder 1 pinch of salt/chicken stock powder * Pepper to taste. * Optional – potatoes, carrots.

How to?

Slow cook or broil chicken breast (or any chicken parts, can be whole chicken too), once cooked and soft with a fork pull the meat. Separate the water used for cooking the chicken to prepare the adobo sauce. Sauce: On a bowl with one tsp of oil fry the onion until transparent and garlic until golden, Quick fry the cooked chicken with the onions and garlic. On another bowl add ½ cup of chicken broth and add Chinelos Adobo Powder (disolve all the powder very well to get the sauce, add chicken simmer for 10-15mins so the flavor of the adobo is absorbed by the meat. Add cooked carrots and potatoes cut in small squares. Season with salt and pepper up to taste. * Alternative: You may choose to add one more spoon of Adobo, it will depend on how concentrated you want the sauce. Beware the powder already contains some salt and garlic powder, so its full seasoned. Side Dish:

Avocado Slices White Rice Soft and Hard Tortilla shells (corn or flour)