Best Mexican Chicken Adobo Recipes

CHICKEN ADOBO WITH NOODLES FILIPINO-MEXICAN FUSION

Chicken Adobo with Noodles Filipino-Mexican Fusion image

Adobo from the east and mole from the west, 'al unisono!'

Provided by F Paul Fuhr

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, or as needed
8 large skinless, boneless chicken thighs
½ Spanish sweet onion, chopped
4 cloves garlic, crushed
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons ground cumin
2 bay leaves
2 tablespoons tomato paste
2 tablespoons chipotle sauce
1 ½ tablespoons arrowroot powder, or as desired
1 (16 ounce) package dry flat rice noodles

Steps:

Heat olive oil in a large pot over medium heat. Cook chicken thighs in hot oil until no longer pink on the outside, 1 to 2 minutes per side. Add onion and continue to cook until the onion is translucent, 5 to 7 minutes. Stir garlic into the chicken mixture; cook and stir until fragrant, about 1 minute. Add vinegar, soy sauce, cumin, and bay leaves to the pot. Stir tomato paste and chipotle paste into the liquid in the pot.
Bring the mixture to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir arrowroot powder into the liquid at the bottom of the pot; continue cooking until the liquid thickens, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook rice noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 4 minutes; drain. Ladle sauce and chicken over the noodles to serve.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 105.8 g, Cholesterol 232.3 mg, Fat 31.8 g, Fiber 3 g, Protein 70.5 g, SaturatedFat 7.5 g, Sodium 1466.9 mg, Sugar 2.3 g

MEXICAN CHICKEN ADOBO

Mexican Chicken Adobo image

Made this recipe years ago and have modified it somewhat from the original. Once you make it, it will be your favorite. Best when the chicken is marinated 2 days but can be done when marinated for 24 hours. For the chicken breast, I normally buy 1/2 a breast per person. If the breast are large, I cut each breast in half.

Provided by mevasquez

Categories Chicken Breast

Time 40m

Yield 8-16 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless chicken breasts
2 tablespoons fresh lemon juice
9 ounces orange juice (or mixture of citrus juices)
1/2 teaspoon ground cinnamon
2 tablespoons adobo seasoning (Chef Marino)
3 garlic cloves (minced)
1 teaspoon dried basil leaves
2 tablespoons achiote paste
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1/4 cup canola oil

Steps:

Combine all ingredients except Chicken Breast. Thoroughly mix the.
ingredient with a blender. Pour mixture over chicken. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade. Reserve some of the marinade for brushing. Cover and grill chicken 5 to 6 inches from medium-hot coals for 5 to 8 minutes. Turn chicken. Cover and grill, turning and brushing with marinade 2 or 3 times, until done, about 10 minutes longer.
NOTE: To broil, place chicken in greased 13x9x2-inch pan. Pour half the.
marinade over chicken. Broil chicken with tops about 4 inches from heat.
until light brown, about 20 minutes. Turn chicken. Pour remaining.
marinade over chicken. Broil until done, about 6 minutes longer.

Nutrition Facts : Calories 204.3, Fat 13.6, SaturatedFat 2.5, Cholesterol 46.4, Sodium 46.6, Carbohydrate 4.4, Fiber 0.3, Sugar 3, Protein 15.5