Delicioso Adobo Recipes

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DELICIOSO ADOBO GRILLED CHICKEN



Delicioso Adobo Grilled Chicken image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield about 1/2 cup adobo, 6 servings

Number Of Ingredients 10

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams

CUBAN ROASTED PORK LEG: PERNIL



Cuban Roasted Pork Leg: Pernil image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 6h45m

Yield 10 servings

Number Of Ingredients 16

12 garlic cloves
1 tablespoon coarse salt
6 sprigs fresh oregano leaves
1/2 cup Delicioso Adobo, recipe follows
1 cup store-bought Mojo sauce
2 cups orange juice
4 limes, juiced
1 (14 to 16-pound) bone-in whole fresh pork leg
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
  • Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
  • Preheat the oven to 450 degrees F.
  • Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
  • Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
  • Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
  • Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

ADOBO SEASONING - DELICIOSO STYLE!



Adobo Seasoning - Delicioso Style! image

This is a staple in Ingrid Hoffman's pantry. It's great on almost anything. You can use it as a spice rub, in soups and sauces or mix with a liquid to make a marinade. Store this in a tightly covered jar, in a cool & dry place. It should keep for up to 6 months.

Provided by LifeIsGood

Categories     South American

Time 10m

Yield 1/3 Cup

Number Of Ingredients 8

1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder (or flakes)
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder
1 1/2 teaspoons ground cumin
1 tablespoon salt

Steps:

  • Combine the spices in a small glass jar and seal with an airtight lid. Shake to blend and you're done!

ARROZ CON POLLO



Arroz con Pollo image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 25

1 (3 to 4-pound) chicken, cut in 8 serving pieces
1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo, recipe follows
1 teaspoon salt
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 cup fresh or frozen peas
2 medium carrots, fnely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
3 tablespoons unsalted butter
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
  • Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
  • Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

QUICK PULLED PORK CHICA-DILLAS



Quick Pulled Pork Chica-dillas image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 20 tortillas

Number Of Ingredients 18

2 to 3-pound pork tenderloin, cut in 1 1/2-inch slices, quartered
1 (12-ounce) bottle beer
2 tablespoons papaya nectar or juice
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 cup regular barbecue sauce
2 chipotle peppers in adobo, seeded and chopped
2 teaspoons Delicioso Adobo, recipe follows
20 flour tortillas
2 cups grated queso fresco or farmer's cheese
3 avocados, thinly sliced
Cilantro leaves
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon achiote powder from annatto seed
1 teaspoon lemon pepper

Steps:

  • Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.
  • In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.
  • Add all ingredients and mix together.

ADOBO SEASONING



Adobo Seasoning image

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

Provided by Abby2495

Categories     Low Cholesterol

Time 10m

Yield 7 Tablespoons

Number Of Ingredients 8

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Steps:

  • In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder.
  • Store in a sealed jar in a cool, dry place.

Nutrition Facts : Calories 10.9, Fat 0.3, SaturatedFat 0.1, Sodium 2001.8, Carbohydrate 2.2, Fiber 0.9, Sugar 0.2, Protein 0.5

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