Adobo Marinade Recipes

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PUERTO RICAN ADOBO MARINADE



Puerto Rican Adobo Marinade image

This recipe is used in conjunction with my Recipe #315833. The Adobo Marinade is used to marinate the chicken overnight to impart a true Puerto Rican flavor and make the chicken very tender and juicy.

Provided by Brandess

Categories     Puerto Rican

Time 8m

Yield 1/2 Cup, 1 serving(s)

Number Of Ingredients 5

5 garlic cloves, chopped
1/2 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon oregano (preferably Mexican Oregano)
2 tablespoons fresh parsley

Steps:

  • Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.

Nutrition Facts : Calories 264.3, Fat 27.1, SaturatedFat 3.8, Sodium 7.4, Carbohydrate 5.5, Fiber 0.6, Sugar 0.2, Protein 1.2

ADOBO MARINADE



Adobo Marinade image

Make and share this Adobo Marinade recipe from Food.com.

Provided by PalatablePastime

Categories     Fruit

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 10

5 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/3 cup red wine vinegar
1/3 cup orange juice
1/3 cup lime juice
2 tablespoons olive oil
1/4 cup chopped fresh cilantro

Steps:

  • Mix all ingredients together and use on meats, chicken, tempeh, or fish.

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.

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