Adobo Chicken Cilantro Rice Recipes

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ADOBO SEASONED CHICKEN AND RICE



Adobo Seasoned Chicken and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
5 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

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.

CHICKEN ADOBO WITH FILIPINO FRIED RICE AND CHARRED JAPANESE EGGPLANT



Chicken Adobo with Filipino Fried Rice and Charred Japanese Eggplant image

Classic Filipino garlic fried rice and chicken adobo make a perfect pair. The fried rice is a great accompaniment to many other dishes, including eggs for breakfast. The charred eggplant is a riff on ensaladang talong (roasted eggplant salad).

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 24

2 teaspoons whole black peppercorns
5 tablespoons canola oil
1 pound bone-in, skin-on chicken thighs and drumsticks
Kosher salt
1 yellow onion, sliced
3/4 cup soy sauce
3/4 cup white vinegar
2 tablespoons palm sugar
8 cloves garlic, smashed and minced
4 fresh bay leaves
2 scallions, sliced on a bias
1/2 cup white vinegar
2 tablespoons sugar
1 fresh bay leaf
2 Japanese eggplants, halved lengthwise and flesh scored
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 yellow onion, diced
2 Roma tomatoes, diced
1/4 cup canola oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 teaspoon annatto powder
1 1/2 cups cooked jasmine rice, preferably day-old rice

Steps:

  • For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
  • Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
  • For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
  • Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
  • For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
  • To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.

FILIPINO ADOBO AROMATIC CHICKEN



Filipino Adobo Aromatic Chicken image

This saucy chicken packs a wallop of flavors-salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. -Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 15

8 bacon strips, chopped
3 pounds boneless skinless chicken thighs
1 large onion, chopped
4 garlic cloves, minced
2 medium limes
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons molasses
2 tablespoons minced fresh gingerroot
3 bay leaves
1 teaspoon pepper
1/2 teaspoon chili garlic sauce
Minced fresh cilantro and toasted sesame seeds
Hot cooked rice
Lime wedges, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.

Nutrition Facts : Calories 474 calories, Fat 23g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 865mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 47g protein.

BOBBY FLAY'S ADOBO-SEASONED CHICKEN AND RICE



Bobby Flay's Adobo-Seasoned Chicken and Rice image

Categories     Chicken     Rice     Side     Roast     Boil

Yield serves 4

Number Of Ingredients 27

Adobo Seasoning
2 tablespoons kosher salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 teaspoon sweet Spanish paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
Chicken and Rice
4 bone-in, skin-on chicken thighs, cut in half
4 bone-in, skin-on chicken breasts, cut in half lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
5 1/2 cups homemade chicken stock (see page 220)
1 bay leaf
1 cup frozen peas (not thawed)
1 cup pitted picholine olives
3 tablespoons finely chopped fresh cilantro or flat-leaf parsley leaves
2 teaspoons finely chopped fresh oregano leaves
Grated zest and juice of 1 fresh lime

Steps:

  • To make the adobo seasoning, mix together the salt, granulated garlic, granulated onion, cumin, paprika, black pepper, turmeric, and oregano in a small bowl.
  • To cook the chicken, preheat the oven to 375°F.
  • Season both sides of the chicken pieces with salt and pepper, and then with the adobo seasoning mixture.
  • Heat the oil in a large Dutch oven over medium heat. Place the chicken in the oil, skin side down, in batches if necessary, and sauté until golden brown, about 4 minutes. Turn the chicken over and cook until the second side is golden brown, about 4 minutes. Transfer the chicken to a baking sheet, place it in the oven, and roast until tender and just cooked through, about 12 minutes.
  • Meanwhile, pour off all but 2 tablespoons fat from the Dutch oven, and place it back over high heat. Add the onion, bell peppers, and serrano chile, and cook until soft, 5 minutes. Add the tomatoes and garlic and cook for 1 minute.
  • Add the rice to the pan, stir to coat it in the mixture, and cook for 1 minute. Add the chicken stock and bay leaf, season with salt and pepper, and bring to a boil. Cook for 5 minutes, uncovered. Then stir well, cover, reduce the heat to medium, and cook until all the stock has been absorbed and the rice is tender, 10 to 12 minutes. During the last few minutes of cooking, quickly stir in the peas, cover, and continue cooking.
  • Remove the pan from the heat and let sit for 5 minutes, covered. Then remove the lid, fluff the rice, and gently fold in the olives, cilantro, oregano, lime zest, and juice. Add the chicken and stir to combine.

CILANTRO CHICKEN AND RICE



Cilantro Chicken and Rice image

I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

Provided by JENNIFERK2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 17

¼ cup olive oil
8 skinless, boneless chicken breast halves
½ cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
¾ cup coarsely chopped fresh cilantro
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper

Steps:

  • Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
  • Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g

FAMOUS CHICKEN ADOBO



Famous Chicken Adobo image

This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.

Provided by angelaBBf

Categories     Main Dish Recipes     Chicken     Chicken Adobo Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅓ cup white vinegar
⅔ cup low sodium soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
  • Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g

ADOBO CHICKEN & CILANTRO RICE



ADOBO CHICKEN & CILANTRO RICE image

Categories     Chicken

Yield 12 pieces, lots of rice

Number Of Ingredients 29

Chicken Rub:
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika (for color)
2 teaspoons tumeric (for color)
2 teaspoons freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves
12 pieces of chicken (chicken thighs or drumsticks)
2 tablespoons oil for frying
Sofrito:
1 large yellow onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
1 bottle of beer
2+1 cups chicken stock/broth
1 bay leaf
1 tablespoon salt, or to taste
2 tsp pepper, or to taste
1 cup frozen peas (not thawed) (optional)
1 bunch or 1.5 cups of chopped cilantro (stems ok)
1/2 bunch or 3/4 cup chopped flat parsley (stems ok)
1 tablespoon chopped fresh oregano leaves
Juice of 1 lime
Garnish:
Lime wedges, chopped cilantro and chopped parsley

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 the adobo seasoning mixture. Let sit for 2 hours if possible. Blend cilantro, parsley, oregano and lime juice with 1 cup chicken stock into a slurry. Heat 2 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. Remove the chicken to into a separate pot, cover and allow to cook through on low. Turn off the heat and keep the chicken warm. Place the dutch over back over high heat. Add the onions, green and red peppers and cook until soft. Add the garlic and the herb blend 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 beer, chicken stock, bay leaf, salt and pepper. Bring to a boil. Stir well, cover, reduce the heat to low and simmer for 10 minutes. After 10 minutes, add the peas to the top of the rice. Do not stir the rice. Cover and continue cooking until the rice is tender, about 8 minutes. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice. Add the chicken and any drippings from the chicken pan and stir to combine.

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From spendwithpennies.com


ADOBO SEASONED CHICKEN AND RICE : RECIPES - COOKING CHANNEL
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.
From cookingchanneltv.com


CHICKEN ADOBO W/ GARLIC FRIED RICE RECIPE | SPARKRECIPES
Directions. Rinse chicken thoroughly and pat dry. Place in large saucepan with a lid. Pour soy sauce and vinegar over chicken, add garlic and pepper, and stir to mix well and coat chicken with sauce. If there is not enough liquid, add water. Place chicken over medium flame and cover. Cook for 30 minutes or so, mostly undisturbed, till chicken ...
From recipes.sparkpeople.com


RECIPE: HONEY ADOBO CHICKEN FAJITAS WITH LIME CREMA AND …
Pour remaining marinade into skillet and place in oven until chicken reaches 165F. While cooking, heat grill pan over medium high heat. Grill veggies and their marinade until nicely charred and softened. Let chicken rest for 10 minutes and slice across grain. Heat tortillas and top with chicken, veg, cheese, cilantro, and lime crema. Serve with ...
From liokareas.com


"ONE POT CILANTRO LIME CHICKEN AND RICE - IMMACULATE BITES
2017-11-27 Preheat Oven to 350 degrees F. Meanwhile, place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out, then repeat twice until the water runs clear. Wipe the same pan with paper …
From africanbites.com


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