Adobo Chicken With Margarita Salsa Recipes

SUNNY'S MANGO MARGARITA SALSA

Steps:

• Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.

FAMOUS CHICKEN ADOBO

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.

FILIPINO CHICKEN ADOBO

Steps:

• 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.

CHICKEN ADOBO

Steps:

• In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
• Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
• Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

GUINATAAN CHICKEN ADOBO

Steps:

• Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
• Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

ADOBO, SALSA & PARMESAN CHICKEN (QUICK & EASY)

Steps:

• Preheat the oven to 375°F.
• Rinse the breasts and dry them, place in an oven proof dish.
• Mix together the salsa, soup & adobo, pour over the breasts.
• Bake uncovered for 30 minutes,.
• Baste with the sauce, sprinkle cheese over top.
• Return to the oven and continue baking for an additional 15 minutes or until the internal temperature reachs 170°F.
• Serve with your favorite pasta ladle sauce over top.

MARGARITA CHICKEN TACOS WITH SALSA

Steps:

• For salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeño peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill in the refrigerator while chicken marinates.
• Place the chicken in a self-sealing bag set in a large bowl; set aside. In a small bowl, stir together the tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and ground black pepper. Pour over chicken in bag. Seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
• Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in centers registers 170 degree F. During the last 5 minutes of cooking, place foil-wrapped tortillas next to chicken on the grill rack until heated through, turning once. Remove chicken to a cutting board.
• Cut chicken into 1/2-inch-thick slices. Divide chicken among tortillas and top with salsa. Roll up.

MARGO'S CHICKEN ADOBO

Steps:

• Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
• Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
• Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

CHEESY SALSA CHICKEN WITH ADOBO SAUCE RECIPE

Steps:

• Heat oven to 350°F.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 min. on medium heat or until lightly browned.
• Add remaining ingredients; mix well. Spoon into a 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until chicken is done and rice is tender. Stir before serving.