CHICKEN RECIPES WITH ADOBO SEASONING RECIPES

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ADOBO CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK



Adobo Chicken Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay | Bio & Top Recipes

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder 
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine) 
1/2 teaspoon ground cumin 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 cup orange juice 
1/2 lime, juiced (about 1 tablespoon) 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
2 tablespoons canola oil 
2 boneless skinless chicken breasts, about 8 ounces each 
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced 
1/3 cup fresh cilantro, coarsely chopped 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1/2 lime, juiced (about 1 tablespoon) 
1 tablespoon extra-virgin olive oil 
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil  
1/2 lime juiced (about 1 tablespoon) 
Sprig fresh cilantro 

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.  

Nutrition Facts : ServingSize 1 of 8 servings, Calories 204, FatContent 12g, SaturatedFatContent 2g, CarbohydrateContent 10g, FiberContent 3g, SugarContent 2g, ProteinContent 14g, CholesterolContent 41mg, SodiumContent 298mg

CHICKEN ADOBO SEASONING RECIPES ALL YOU NEED IS FOOD



CHICKEN ADOBO SEASONING RECIPES All You Need is Food image

My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers —she says it's because of the vinegar. — Michael Moya, New York, New York

Provided by Taste of Home

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 9

1 cup white vinegar
1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1 bay leaf
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon canola oil
1 cup water

Steps:

  • { "@type": "HowToStep", "text": "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." }

Nutrition Facts : Calories 234 calories, CarbohydrateContent 2g carbohydrate (0 sugars, CholesterolContent 71mg cholesterol, FatContent 15g fat (4g saturated fat), FiberContent 0 fiber), ProteinContent 22g protein., SodiumContent 1315mg sodium

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