Adobo Chicken and Roasted Pepper Manakish

Name: Adobo Chicken and Roasted Pepper Manakish
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat; 3 tablespoons (24 g) adobo spice blend (or make your own: equal parts smoked paprika, cumin, garlic powder, oregano, plus pinch cayenne); 4 tablespoons (60 ml) extra-virgin olive oil; 3 tablespoons (45 ml) fresh lime juice; to taste kosher salt; to taste black pepper; 2 whole (400 g) large red bell peppers, halved and seeded; 1 whole (200 g) large yellow bell pepper, halved and seeded; 2 cloves (10 g) garlic cloves, minced; 1½ lb (680 g) store-bought or homemade manakish dough (focaccia dough works too), room temperature; ⅓ cup (80 ml) Mexican crema or sour cream; ¼ cup (15 g) fresh cilantro, roughly chopped; 2 whole lime wedges (optional)

From the MyKitchenBank Kitchen

A bold fusion of Latin American adobo spices with Middle Eastern manakish. Tender adobo-spiced chicken and charred roasted peppers top a pillowy flatbread brushed with garlic oil, finished with a drizzle of crema and fresh cilantro. Serve warm, torn into pieces for sharing.

Prep: 30 min
Cook: 45 min
Wait: 1 hr 30 min
Total: 2 hr 45 min
Makes: 4 manakish (serves 4 as a main or 8 as an appetizer)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat
3 tablespoons (24 g) adobo spice blend (or make your own: equal parts smoked paprika, cumin, garlic powder, oregano, plus pinch cayenne)
4 tablespoons (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) fresh lime juice
to taste kosher salt
to taste black pepper
2 whole (400 g) large red bell peppers, halved and seeded
1 whole (200 g) large yellow bell pepper, halved and seeded
2 cloves (10 g) garlic cloves, minced
1½ lb (680 g) store-bought or homemade manakish dough (focaccia dough works too), room temperature
⅓ cup (80 ml) Mexican crema or sour cream
¼ cup (15 g) fresh cilantro, roughly chopped
2 whole lime wedges (optional)

Equipment (10)

Large bowl
Medium bowl
Small bowl
Whisk
Measuring spoons and cups
Baking sheet (18×13 inch / 45×33 cm)
Parchment paper
Tongs
Knife and cutting board
Instant-read thermometer

Steps

Before you start

Preheat oven to 450°F (230°C) 15 minutes before baking
Have all ingredients prepped and within arm's reach—manakish comes together quickly once assembly begins
If using store-bought dough, remove from fridge 15 minutes before shaping so it's easier to stretch

1
Season and marinate chicken
- In a medium bowl, whisk together adobo powder, 2 tablespoons olive oil, lime juice, salt, and pepper.
- Add chicken breasts and toss to coat thoroughly.
- Let sit at room temperature for 20 minutes (or cover and refrigerate up to 4 hours).
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Tip: Don't skip the marinating time—it distributes the spice flavor throughout the chicken.
2
Roast peppers until charredOven 450°F / 230°C
- While chicken marinates, preheat oven to 450°F (230°C).
- Arrange red and yellow pepper halves cut-side down on one half of a parchment-lined baking sheet.
- Brush with 1 tablespoon olive oil and season with salt and pepper.
- Roast for 20–22 minutes, until skins are deeply charred and flesh is tender.
- Remove peppers to a cutting board.
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Ready when: Skins are blackened and blistered; flesh yields easily to a fork
Tip: Don't peel the charred skin—it adds smoky flavor and helps hold the pepper together.
3
Cook adobo chickenOven 450°F / 230°C
- On the empty half of the baking sheet, arrange marinated chicken breasts in a single layer.
- Return sheet to oven and roast for 18–20 minutes, until chicken is cooked through (internal temperature reaches 165°F / 74°C at the thickest part).
- Remove and let cool for 5 minutes, then shred or chop into bite-sized pieces.
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Ready when: Chicken registers 165°F (74°C) internally and is no longer pink
Tip: Check the thickest part of the breast with a meat thermometer—don't rely on color alone.
4
Chop roasted peppers
- Once cooled enough to handle, roughly chop the roasted peppers into 1-inch pieces.
- Discard any large pieces of charred skin if desired, or leave some for smoky texture.
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Tip: Some charring flavor on the skin is desirable—just remove any very thick black patches.
5
Prepare garlic oil
- In a small bowl, stir minced garlic with 1 tablespoon olive oil and a pinch of salt.
- Set aside.
6
Shape and oil manakish dough
- Divide dough into 4 equal pieces.
- On a clean work surface, stretch each piece into a roughly 7×9-inch (18×23 cm) oval or rectangle about ¼ inch thick.
- Transfer to the baking sheet (you may need two sheets or work in batches).
- Brush each piece generously with garlic oil, leaving a small border.
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Tip: Don't be too rough stretching the dough—let it rest for 1 minute if it springs back, then continue.
7
Top with chicken and peppers
- Divide shredded adobo chicken and chopped roasted peppers evenly among the four dough pieces, leaving a ½-inch border.
- Sprinkle with a light pinch of salt and black pepper.
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Tip: Don't overload—too much topping will prevent the dough from crisping on the bottom.
8
Bake manakish until goldenOven 450°F / 230°C
- Bake at 450°F (230°C) for 12–15 minutes, until the dough edges are puffed and golden brown and the bottom is crisp and lightly charred in spots.
- If baking in batches, keep finished manakish warm on a plate loosely covered with foil.
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Ready when: Edges are puffed and deep golden; bottom is crisp and has light char marks
Tip: If the tops are browning too fast but the bottom isn't crispy, move the sheet to a lower rack for the last 3 minutes.
9
Finish and serve
- Remove from oven.
- Drizzle each manakish with a generous dollop of crema (about 1 tablespoon per piece) and scatter fresh cilantro over the top.
- Serve warm, with lime wedges on the side for squeezing over each bite.
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Tip: Add the crema just before serving so the manakish stays crispy—if made ahead, reheat briefly and dress fresh.

Good to know

Tips

For extra depth, toast the adobo spices in a dry pan for 30 seconds before mixing into the marinade—this blooms the flavors.
If peppers don't char much, broil them skin-side up for 2–3 minutes after roasting to deepen the color and smokiness.
Manakish dough can be stretched thinner for crispier bread or thicker for a pillowy, bread-like texture—adjust baking time by 2–3 minutes accordingly.
Serve with a side of pickled jalapeños or Mexican hot sauce for an extra kick of heat alongside the Latin-meets-Levantine flavors.

Make ahead

Adobo chicken can be marinated up to 4 hours ahead. Roasted peppers can be made up to 1 day ahead and stored in the fridge; bring to room temperature before assembling. Manakish are best eaten fresh from the oven but can be baked up to 2 hours ahead and reheated in a 350°F (175°C) oven for 5 minutes.

Storage & reheating

Room temperature: up to 2 hours (cover loosely with foil). Refrigerator: store leftover baked manakish in an airtight container for up to 3 days; reheat on a baking sheet at 350°F (175°C) for 5–7 minutes to restore crispness. Freezer: wrapped individually in plastic wrap and foil, up to 1 month; thaw in fridge overnight, then reheat as above. Raw marinated chicken keeps refrigerated for up to 4 days; roasted peppers keep for up to 5 days.

Substitutions

store-bought or homemade manakish dough (focaccia dough works too) → focaccia dough, pita dough, or naan. Focaccia will give the richest result; pita will be thinner and chewier; naan will be softer. Adjust baking time to 8–10 minutes for thinner breads.
Mexican crema or sour cream → sour cream, Greek yogurt, or Mexican crema blended with a splash of lime juice. Greek yogurt is tangier; Mexican crema is richer. Sour cream is closest to crema in flavor.
adobo spice blend (or make your own: equal parts smoked paprika, cumin, garlic powder, oregano, plus pinch cayenne) → smoked paprika (2 tbsp) + ground cumin (1 tbsp) + garlic powder (1 tsp) + dried oregano (1 tsp) + cayenne pepper (pinch). Homemade blend gives the same complex, smoky depth if you can't find adobo powder.
boneless, skinless chicken breasts → chicken thighs, pork shoulder, or portobello mushrooms. Thighs stay juicier; pork absorbs spice beautifully; mushrooms offer a vegetarian option. Adjust cooking time accordingly (thighs and pork may take 5 minutes longer).