ADOBO SEASONING CHICKEN RECIPES

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TRACI'S ADOBO SEASONING RECIPE | ALLRECIPES



Traci's Adobo Seasoning Recipe | Allrecipes image

This seasoning is used often in Mexican and Filipino dishes; I've recently started mixing my own seasonings.

Provided by Traci-in-Cali

Categories     World Cuisine    Asian    Filipino

Total Time 5 minutes

Prep Time 5 minutes

Yield 7 tablespoons

Number Of Ingredients 8

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1?½ teaspoons onion powder
1?½ teaspoons dried oregano
1?½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Steps:

  • In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Nutrition Facts : Calories 3.7 calories, CarbohydrateContent 0.7 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 666.3 mg, SugarContent 0.1 g

OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPÉTIT



Oven-Roasted Chicken Adobo Recipe | Bon Appétit image

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Provided by Melissa Miranda

Yield 4 Servings

Number Of Ingredients 11

6 skin-on, bone-in chicken thighs (about 2½ lb.)
Johnny’s seasoning salt or kosher salt
½ tsp. cracked black pepper; plus more freshly ground (optional)
2 Tbsp. vegetable oil
1 small onion, thinly sliced
8 garlic cloves, smashed
½ cup cane vinegar (preferably Datu Puti)
¼ cup soy sauce (preferably Silver Swan)
3 Tbsp. Knorr liquid seasoning
3 bay leaves
Garlic Fried Rice and Winter Greens Laing (for serving)

Steps:

  • Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
  • Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
  • Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
  • Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.

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