This is a fairly quick adobo chicken and though the recipe is just for two, you can easily up the serving size. I served it with rice and a big, fresh salad and boiled red potatoes (Peruvians, including my hubby!, really love to have potatoes and rice at the same meal) and it makes a wonderful summer dinner--the gravy is even better (IMHO) the next day. It's all stove-top cooking, taking no more than 45 minutes at most and served with RED, not white, wine--red wine is in the sauce as well.

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