Ultimate crispy shredded chicken tossed in a smokey, spicy Adobo sauce. This Smoky Adobo Chicken recipe takes only 5 min to prep + 35 min to cook. It works great in so many Mexican-based dishes.

Use this shredded Adobo chicken for tacos, enchiladas, burritos, quesadillas, sliders, or over Mexican rice.

Here is what you will need to make this smoky, spicy shredded Abobo chicken.

Chicken Breast – You can also use chicken thighs, but boneless skinless chicken breast works best.
Chipotle Peppers in Adobo Sauce – This is the star of the recipe. You can half this to turn down the heat some.
Crushed Fire Roasted Tomatoes – I’m a HUGE fan of fire-roasted tomatoes. They provide a sweet yet smoky flavor that really compliments the flavors in this dish.
Diced Green Chilis – These add that perfect amount of peppery flavor with a little zing to them.
Oregano + Cumin + Onion – These spices pair so well together to help elevate the flavors up.
Sugar – This helps to balance out the flavors and cut down on the heat. You can adjust this to your taste and spicy heat level.
Cilantro – It brings a refreshing citrusy touch to the smoky spicy Adobo flavors of this dish.

Get a large pot and throw all the ingredients for the Adobo sauce. Mix to fully combine.

Add in the chicken and bring it all to a boil. Once it reaches a boil, lower the temp to medium-low and simmer covered for 20-25 min or until it easily shreds with a fork.

Once it’s cooked, take out the chicken and reserve the sauce left in the pot. In a large mixing bowl, shred the Adobo chicken with a fork and set it aside.

Take that reserved sauce from the pot and puree it in a food processor. Salt and pepper to taste.

In a large skillet over high heat, add 1 tbsp of oil and fry half the shredded chicken. Fry until golden brown and crispy on the edges (about 2-3 min) then flip over and fry the other side for another min. Set aside and repeat with the remaining shredded chicken.

Add in the sauce and chopped cilantro and toss the chicken to fully coat.

TO STORE: This makes lots and it keeps well. It keeps for up to 3-4 days in the refrigerator. Freeze – Store leftover chicken in a freezer-safe air-tight container or vacuum-sealed bag for up to 3 months. Reheat – Thaw in the fridge and warm the chicken in the microwave for 2-3 min or over low heat on the stove until heated throughout.

This shredded chicken works great in Spicy Chicken Adobo Tacos or Chicken Adobo Quesadillas.

Smoky Chicken Adobo

Shredded crispy chicken tossed in a smokey, spicy Adobo sauce that's loaded with flavor. It is only 5 minutes to prep, and it works great in various Mexican-based dishes.

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course, Recipes

Cuisine: Mexican

Keyword: 35 min, 35 min or less, adobo chicken, chicken tacos, easy, left overs, mexican style chicken, multi dish, multiple uses, quick, shredded chicken, smoky, spicy, taco tuesday

Servings: 4 servings

Calories: 300kcal

Ingredients

• 1½ lb boneless skinless chicken breast

Adobo Sauce

• 7 oz Chipotle Peppers in Adobo Sauce (half if you want it less spicy)
• 14 oz Muir Glen crushed fire roasted tomatoes
• 4 oz diced green chiles
• 2 garlic cloves minced
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp onion powder
• 2 tsp sugar (3 tsp if you want it less spicy)
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp fresh cilantro chopped

Instructions

• Place chicken and adobo sauce ingredients in a large saucepan and bring to a boil. Once it reaches a boil, reduce heat to medium-low and simmer covered for 20-30 minutes, turning chicken occasionally, until chicken is fully cooked and can be easily shredded with a fork.
• Remove chicken and shred and set aside. Keep the remaining sauce from the pan.
• Add lime juice and 1 tbsp olive oil to the sauce. Using a blender or food processor, puree the sauce leftover from the pan. Add salt and pepper to taste. You should have about 2 cups of sauce.
• Heat 1 tbsp oil in a large skillet over high heat. Add 1/2 the shredded chicken and fry until dark golden brown on one side (about 2-3 min), flip and cook the other side for 1 min, then remove. Use another 1 tbsp oil to fry the next batch of shredded chicken.
• Toss browned chicken in the sauce and sprinkle the top with cilantro.

Notes

Use this shredded Adobo chicken for tacos, enchiladas, burritos, quesadillas, sliders, or over Mexican rice. The possibilities are endless!

TO STORE: This makes lots and it keeps well. It keeps for up to 3-4 days in the refrigerator. Freeze – Store leftover chicken in a freezer-safe air-tight container or vacuum-sealed bag for up to 3 months. Reheat – Thaw in the fridge and warm the chicken in the microwave for 2-3 min or over low heat on the stove until heated throughout.

Nutrition

Calories: 300kcal

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This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: 2 people

Equipment

• 1 Cast Iron Skillet
• 1 large sheet pan use as a cover
• 1 6.5 inch skillet if you want this dish for ONE

Ingredients

• 2 tbsp olive oil
• 2 tsp minced garlic
• ¼ tsp crushed red pepper flakes or more to crank up the heat
• 14 oz can crushed tomatoes fire roasted is best
• ½ tsp fine sea salt plus more to taste
• ½ tsp cracked black pepper freshly cracked
• 2 large sprigs of Basil reserve half to top your dish
• 2 tbsp grated parmesan cheese plus more for serving
• 2 tbsp butter
• 4 eggs
• slices of crusty bread toasted

Instructions

• Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
• Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
• Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
• Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!