Best Adobo Criollo Recipes

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CUBAN-STYLE ROAST PIG



Cuban-Style Roast Pig image

Feed a hungry crowd with chef Roberto Guerra's zesty suckling pig recipe, prepared using his innovative Caja China slow-roasting grill. For step-by-step photos of the roasting process, visit lacajachina.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Serves 25 to 30

Number Of Ingredients 4

1 (45- to 50-pound) dressed pig, backbone split lengthwise (have your butcher do this)
2 recipes Cuban Mojo, prepared separately
1/3 cup Adobo Criollo
1 large onion, chopped, for serving (optional)

Steps:

  • Place pig skin side down on a large work surface. Strain one recipe of the mojo into a bowl, reserving solids. Transfer liquid to a large syringe and inject the mojo into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.
  • Bring pig to room temperature. Lock the pig into the wire rack of the Caja China by using the S-hooks. Place locked pig in the Caja China on top of the drip pan, skin side down. Insert a meat thermometer with a cable attachment into the thickest rear section of the pig.
  • Place ash pan and grid tray on top of the Caja China. Fill the bottoms of two large chimney starters with crumpled newspaper. Starting with16 pounds of charcoal briquettes (not instant), fill the tops of the chimney starters with some of the 16 pounds of charcoal. Place a chimney starter on each end of the grid tray; light the newspaper in each chimney starter. Flames will sweep up through the chimney, igniting charcoal. When charcoal is red-hot, after 15 to 20 minutes, dump out charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly across grid tray. After 1 hour of cooking, evenly add 8 pounds charcoal. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours.
  • When pig has reached 185 to 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause a fire.
  • Using protective gloves, carefully turn pig skin side up and return to the Caja China. With a knife, carefully make cross cuts into skin between each grid of the rack, taking care not to cut into the meat. Return ash pan and grid tray with hot coals to the Caja China and cook, until skin is crisp, 30 to 45 minutes more.
  • Heat remaining recipe mojo and transfer to a serving bowl. Remove ash pan and grid tray from Caja China. Lift wire rack containing pig out of the Caja China. Detach S-hooks and remove top rack. Serve meat on rolls topped with warm mojo and chopped onions, if desired.

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo 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, Taste of Home Senior Marketing Manager

Provided by Taste of Home

Categories     Dinner

Time 35m

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:

  • 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, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

CANARY ISLAND STYLE POLLO EN ADOBO



Canary Island Style Pollo En Adobo image

One of the most popular ways to serve chicken in the Canary Islands is in Adobo. Adobo is as varied as there are chefs, but the basic ingredients are the same. Feel free to play with the quantities of the ingredients! Cooking is a creative endeavor! Prep time does not include marinating time, so be sure to allow for that.

Provided by canarygirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole broiler-fryer chicken, cut up
3 -4 garlic cloves (I use more)
1 teaspoon paprika (I prefer choricero or smokey)
1/2 teaspoon oregano (or more to taste)
1/4 teaspoon thyme (to taste)
sea salt
1/4 cup olive oil (about)
2 -3 tablespoons white wine (or a splash of red wine vinegar)
pepper (optional)
oil (for frying)

Steps:

  • Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
  • Add wine and combine well.
  • Coat chicken with marinade, and refrigerate several hours.
  • Heat oil over medium heat in a skillet.
  • Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
  • This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
  • This can also be made on the grill-the flavor will be even better!

HOMEMADE ADOBO ALL-PURPOSE SEASONING



Homemade Adobo All-Purpose Seasoning image

This seasoning is a staple to have in a Puerto Rican kitchen, but sometimes hard to find where I live. So I started making my own and it's good! Great seasoning for just about anything; my boys love to shake it on fries. Enjoy!

Provided by PR Punisher

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10m

Yield 40

Number Of Ingredients 5

3 tablespoons garlic powder
2 ½ tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric

Steps:

  • Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 2.6 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 436.3 mg, Sugar 0.2 g

PABELLóN CRIOLLO



Pabellón Criollo image

When it comes to individual foods, Venezuela is likely best known for its arepas. When it comes to composed dishes, it's pabellón criollo. This dish in its purest form is made up of four components: pulled beef, black beans, plantains and rice. You can supplement with seared queso duro (hard cheese), eggs, avocado slices and, of course, arepas. It is without question my favorite meal as well as the meal that reminds me most of home. Additionally, this is the recipe that my mom taught me to make and it includes my grandmother's spice blend, which means that there's three generations' worth of warmth and comfort to be found in this meal. I sincerely hope you love it.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 30

1 1/2 pounds flank steak, cut into 3 1/2-inch squares
1 tablespoon plus 1 teaspoon adobo seasoning
5 cloves garlic, crushed
1 white onion, cut into eighths
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
1 bay leaf
Kosher salt
1 tablespoon Worcestershire sauce
4 tablespoons canola or vegetable oil
1 batch Abuela Chabe's Seasoning, recipe follows
2 tablespoons ketchup
1 tablespoon canola or vegetable oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons adobo seasoning or adobo seasoning with sazón (see Cook's Note)
4 cloves garlic, chopped
One 14-ounce can black beans
Kosher salt
1 teaspoon canola or vegetable oil
1 teaspoon kosher salt
1 clove garlic, crushed
1 cup basmati or other long-grain rice
Two 11-ounce packages frozen maduros (fried plantains), cooked according to the package directions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground annatto, optional
1/4 teaspoon curry powder

Steps:

  • For the beef:
  • Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
  • Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
  • Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
  • Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
  • Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
  • Serve equal portions of the beef, rice, beans and maduros on individual plates.
  • Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

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