Spanish Ish Adobo Chicken Recipes

ADOBO SEASONED CHICKEN AND RICE

Steps:

• Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
• Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
• Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
• Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
• After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
• Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

SPANISH-ISH ADOBO CHICKEN

Steps:

• Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
• Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.

SLOW COOKER ADOBO CHICKEN

Steps:

• Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

ADOBO CHICKEN

Steps:

• Cut up chicken into bite size pieces.
• Crush and mince garlic.
• Slice onion.
• Mix all ingredients in a medium sauce pan.
• Cook on High heat until boiling.
• Reduce heat to med-low and simmer for 1/2 hr to 45 minutes until chicken is tender and the sauce has gone down.
• Make 1 1/2 to 2 cups white rice (according to package).
• Mix Rice and Chicken A'dobo together and serve.

CROCK POT ADOBO CHICKEN

Steps:

• Remove skin from chicken and sear all sides quickly on high in a pan of oil.
• Place chicken in crock pot, then onions, then rest of ingredients.
• Cook on low 6-8 hours.
• Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.