Adobo Rub Michael Lomanaco Recipes

ADOBO SECO DRY RUB SEASONING

Steps:

• Use as your recipe directs.

ADOBO-RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.
• Preheat a grill or large grill pan over medium-high heat.
• Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

HOMEMADE ADOBO ALL-PURPOSE SEASONING

Steps:

• Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

FILIPINO CHICKEN ADOBO

Steps:

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.