EASY ADOBO SAUCE
Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
- Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
- Use immediately or store in an airtight container in the fridge. It should also freeze quite well.
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
EASY ADOBO SAUCE
Steps:
- Add chili powder to the bowl of a blender or food processor. Bring water to a boil and pour over the chili powder. Stir and replace cover. Let steep while you gather the other ingredients.
- To the chili powder mixture, add tomatoes with juices, vinegar, brown sugar, garlic powder, cumin, oregano, salt, cinnamon, black and cloves. Blend or pulse until smooth and the consistency of ketchup. Add water by the teaspoon and pulse if mixture is too thick.
- Heat oil in skillet over medium-high heat.. Carefully add adobo mixture. Bring to a low boil then reduce heat and simmer uncovered for 15 - 20 minutes until thickened. Allow to cool then transfer to an airtight container. Will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 TBSP, Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 114 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
FAMOUS CHICKEN ADOBO
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
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
FILIPINO CHICKEN ADOBO
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
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.
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