• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 teaspoon Adobo 
• 1-1/2 lb boneless, skinless chicken thighs, cut into 1" pieces
• 2 teaspoons Cuban Spice, ground
• 1 can white beans
• 8 oz diced green chiles
• 12 oz chicken broth
• 1 teaspoon Mexican Oregano 
• Salt & freshly ground pepper to taste
• Sliced avocado, green onions, cilantro, oranges and limes for garnish]

In a large Dutch oven over medium heat, combine the oil, onion and Adobo. Sauté until the onions are translucent and the spices fragrant, about 5 minutes.

Add the chicken pieces and sprinkle with the Cuban Spice. Cook until the chicken pieces are just browned on the outside.

Add the remaining ingredients and bring to a boil. Lower heat immediately and simmer 10-15 minutes. Adjust seasonings to taste.

Serve hot in deep bowls with a sleeve of saltines. For brightness and texture, garnish with avocado, green onions, cilantro, oranges and limes to bring all of the best flavors of mojo sauce into your bowl.