Adobo Fries Recipes

ADOBO FRIES

Steps:

• Combine seasonings in a small bowl.
• Cut potatoes into 1/4-inch-thick slices lengthwise, then cut each slice into 1/4-inch-thick fries. Place in a large bowl of cold water.
• Heat oil in a large straight-sided skillet to 325 degrees. Dry potatoes in batches on paper towels. Fry each batch for 3 to 4 minutes and drain on paper towels.
• Increase heat of oil to 375 degrees and fry the potatoes again, in batches, until golden brown. Drain and sprinkle with adobo seasoning mix.

ADOBO-FRIED CHICKEN

Steps:

• Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl. Cover and refrigerate until ready to use.
• Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
• Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
• Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
• Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
• Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365 degrees. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350 and 365 degrees. The chicken is cooked when internal temperature reaches at least 165 degrees.
• Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.

ADOBO, GARLIC & PARMESAN POTATO OVEN FRIES

Steps:

• Preheat oven to 375°F.
• Use a Baking stone or a cookie sheet.
• Drain water from the potatoes and place on Paper towel cover with another paper towel and dab dry.
• If using oil lightly spray the fries while they are on the paper towel, turn& spray other side.
• Sprinkle the Adobo spice, Garlic, Salt& Pepper over the fries.
• Potaoes on the Baking stone (cookie sheet) arranged in a single layer.
• Place in preheated oven for 30 minutes.
• Remove from oven, turn the fries and sprinkle with the Parmesan cheese.
• Return to oven for a further 15-20 minutes.