Adobo Wet Rub Recipes

FAMOUS CHICKEN ADOBO

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.

DAISY MARTINEZ'S PERNIL (ROASTED PORK SHOULDER)

Steps:

• Prepare wet adobo rub: Place the garlic cloves and salt in a mortar and pestle (the salt keeps the garlic from flying around) and pound them to a paste. Add the peppercorns and oregano, pounding each into the mix before adding the next. Stir in the olive oil and vinegar. This is best used when freshly made.
• Marinate the roast up to 3 days before you plan to cook it: Make several slits about 2 inches apart and 1 1/2 inches long through the skin of the roast and into the meat, going halfway through the roast (unless you hit the bone). Wiggle your finger in the slits to make them easier to fill. (Although the adobo isn't spicy, you may find that a pair of latex gloves comes in handy for this.) Fill each slit with adobo, coaxing as much as you can into each with the help of an espresso spoon or small teaspoon. Turn the roast, and do the same on all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, for at least 1 day, or up to 3 days.
• Preheat the oven to 450° F.
• Set the roast skin side up on a rack in a roasting pan. Roast for 1 hour. Turn the heat down to 400° F and roast until the skin is deep golden brown and crackly and there is no trace of pink near the bone, at least 2 hours. An instant-read thermometer inserted into the thickest part of the roast should register 150° F; to be sure, check the roast in a few spots. Let the roast rest for at least 15 minutes before carving.
• To serve, removes the crispy skin. It will pull right off in nice big pieces. Cut them into smaller pieces (kitchen shears work well for this) and pile them up on the center of the serving platter. Carve the meat parallel to the bone all the way down to the bone. (It will get trickier to carve neat slices as you get near the bone; don't let that bother you.)

ADOBO SECO DRY RUB SEASONING

Steps:

• Use as your recipe directs.

ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY

Steps:

• Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
• Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
• Stir in the olive oil and vinegar.
• Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

ADOBO WET RUB

Steps:

• 1. Combine juice from a single lime with the EVOO in a bowl and mix.
• 2. Combine the rest of the dry ingredients separately and mix.
• 3. Combine dry ingredients with the wet and mix well.
• 4. Spread onto chicken, lamb, etc. for a delicious and easy Adobo style meat!