Southwestern Style Adobo Sauced Chicken Recipes

BEST CHICKEN ADOBO RECIPE

Steps:

• In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate chicken legs for at least 1 hour.
• After 1 hour, heat the pot and put in the chicken legs with the marinade sauce.
• Add the bay leaves and onions. Cover and simmer for 40 minutes or until chicken is tender already.TIP: You can add more water if the pork is not yet tender.
• Set aside the chicken when tender.
• Heat oil in another pan, medium fry the chicken. Then, set aside when fried.
• Remove some oil from the pan before pouring the sauce & chicken into it.
• Simmer for another 2 minutes.
• Serve and enjoy!

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.

GRILLED CHICKEN ADOBO

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
• Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
• Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

SOUTHWESTERN-STYLE ADOBO SAUCED CHICKEN

Steps:

• In small bowl combine oil and lime juice; stir in 1/4 cup cilantro, Morton Lite Salt® Mixture, and chili peppers in adobo sauce. In shallow baking pan, place chicken pieces in single layer; brush both sides with marinade mixture. Cover and refrigerate at least 15 minutes. Sprinkle chicken pieces with remaining cilantro.
• Bake at 350 degrees F for 20 minutes or until juices run clear and internal temperature reaches 165 degrees F. Serve immediately with hot cooked rice, if desired.

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.

SPANISH-ISH ADOBO CHICKEN

Steps:

• Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
• Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.

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.

SOUTHWESTERN GRILLED CHICKEN WITH CHIPOTLE CREAM SAUCE

Steps:

• Pound the chicken breasts until approximately 1/2 inch thick. Sprinkle on 2 Tablespoons of the taco seasoning and rub into the meat. Melt 2 Tablespoons of the butter, pour on chicken breasts, and mix together. Place in refrigerator to marinate for 1 hour. Grill chicken for 4 minutes on each side over high heat. Remove from grill and let rest.
• Brown chorizo over medium heat and break into pieces. Remove chorizo from pan, but leave any remaining grease. Reduce heat to medium low and add 2 Tablespoons of butter. Add onion, bell pepper, and garlic to pan. Saute until translucent. Add chipotle pepper and 1 Tablespoon of adobo sauce to pan. Cook 5 minutes, stirring frequently. Add cream and 2 Tablespoons taco seasoning to mixture and cook for another 5 minutes. Pour mixture into blender (or with immersion blender), blend until smooth. Transfer contents back into pan, add chorizo to mixture, and cook for additional 5 minutes.
• Slice chicken into strips and pour 1/4 of sauce on each breast.

SOUTHWESTERN CHICKEN PIZZA

Steps:

• Preheat oven to 400 degrees.
• Cook chicken (grilling is preferable) and cube.
• Chop onion and slice tomatoes.
• Roll pizza crust onto cookie sheet as directed on can.
• Combine pizza sauce with chipotle and adobo sauce.
• (Add more than one tablespoon if you like your food spicy).
• Spoon pizza sauce onto crust.
• Top with cheese, onion, chicken and tomatoes.
• Cook for 15-20 minutes or until the crust is golden brown and the cheese is completely melted.

SPICY SOUTHWEST CHICKEN SANDWICH

Steps:

• 1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
• 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
• 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

SPICY CHIPOTLE GRILLED CHICKEN

Steps:

• Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
• Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
• *Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.

SOUTHWESTERN-STYLE ADOBO SAUCED CHICKEN

Steps:

• In small bowl combine oil and lime juice; stir in 1/4 cup cilantro, Morton Lite Salt® Mixture, and chili peppers in adobo sauce. In shallow baking pan, place chicken pieces in single layer; brush both sides with marinade mixture. Cover and refrigerate at least 15 minutes. Sprinkle chicken pieces with remaining cilantro.
• Bake at 350 degrees F for 20 minutes or until juices run clear and internal temperature reaches 165 degrees F. Serve immediately with hot cooked rice, if desired.