Best Poultry Essentials Spicy Adobo Chicken Recipes

LEYLEY'S SPICY CHICKEN ADOBO WINGS

Steps:

• Bring a large pot of water to a boil. Add the wings, and boil for 5 to 8 minutes. Drain in a colander and run under warm water. Return to the dry pot, and add the vinegar, water, bay leaves, peppercorns, onion and jalapenos. Simmer over low heat for 20 minutes.
• Season the chicken with soy sauce, and simmer for another 10 to 15 minutes, or until the sauce has reduced by 1/2. Remove the wings to a colander, and set aside. Add a few garlic cloves to the liquid in the pan, and simmer until the sauce has a syrupy consistency, and the jalapenos have burst open releasing all of their seeds into the reduction.
• Heat a large nonstick skillet over medium heat. Add the chicken wings and the remaining garlic. Cook and stir until the garlic is tender and the wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

ADOBO SEASONED CHICKEN AND RICE

Steps:

• Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
• Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
• Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
• Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
• After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
• Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

POULTRY ESSENTIALS: SPICY ADOBO CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
• 3. Gather your ingredients (mise en place).
• 4. Add the sauce ingredients to a blender, and blend until smooth.
• 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
• 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
• 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
• 8. Remove from the fridge and shake off a bit of the marinade.
• 9. Add the oil to a skillet over medium heat.
• 10. When the oil begins to shimmer, add the chicken.
• 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
• 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
• 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
• 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
• 15. PLATE/PRESENT
• 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
• 17. Keep the faith, and keep cooking.