ADOBO SEASONED CHICKEN AND RICE RECIPE | BOBBY FLAY | FOO…
Provided by Bobby Flay
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 27
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.
FILIPINO CHICKEN ADOBO RECIPE - BON APPéTIT
Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.
Provided by Amelia Rampe
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
- Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 25 minutes.
- Serve chicken over rice. Spoon sauce over, then top with scallions.
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