ADOBO CHICKEN MEXICAN RECIPES
MEXICAN CHICKEN ADOBO RECIPE - FOOD.COM
Made this recipe years ago and have modified it somewhat from the original. Once you make it, it will be your favorite. Best when the chicken is marinated 2 days but can be done when marinated for 24 hours. For the chicken breast, I normally buy 1/2 a breast per person. If the breast are large, I cut each breast in half.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except Chicken Breast. Thoroughly mix the.
- ingredient with a blender. Pour mixture over chicken. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade. Reserve some of the marinade for brushing. Cover and grill chicken 5 to 6 inches from medium-hot coals for 5 to 8 minutes. Turn chicken. Cover and grill, turning and brushing with marinade 2 or 3 times, until done, about 10 minutes longer.
- NOTE: To broil, place chicken in greased 13x9x2-inch pan. Pour half the.
- marinade over chicken. Broil chicken with tops about 4 inches from heat.
- until light brown, about 20 minutes. Turn chicken. Pour remaining.
- marinade over chicken. Broil until done, about 6 minutes longer.
Nutrition Facts : Calories 204.3, FatContent 13.6, SaturatedFatContent 2.5, CholesterolContent 46.4, SodiumContent 46.6, CarbohydrateContent 4.4, FiberContent 0.3, SugarContent 3, ProteinContent 15.5
ADOBO CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 35 minutes
Cook Time 35 minutes
Yield 2 servings
Number Of Ingredients 23
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
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