Pavo En Adobo Recipes

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ADOBO MARINATED TURKEY (PAVO ADOBADO)



Adobo Marinated Turkey (Pavo Adobado) image

Easy adobo marinade that is delicious for many dishes, including this turkey recipe!

Provided by Sonia

Categories     Main Course     Turkey

Time 2h35m

Number Of Ingredients 19

5 chile guajillo peppers
2 chile ancho
1-2 chile morita ( or chipotles in adobo)
5 cloves garlic
1 ounce achiote paste
1/2 cup pineapple, orange or cranberry juice
1/3 cup apple cider vinegar
1/3 cup grapeseed oil
1 1/2 teaspoons Mexican oregano
1 ½ teaspoons cumin
1 ½ teaspoons pepper
Salt to taste
10-12 pound turkey
1 large onion (sliced)
1 stick of butter (sliced)
2 lemon (sliced)
3 sprigs fresh thyme
3 sprigs fresh rosemary
More salt and pepper

Steps:

  • Remove the stems and seeds from the dried chiles and transfer them to a saucepan. Cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 10 minutes. Peel the garlic and add to a separate saucepan. Drizzle garlic with a little oil and heat to medium low. Saute garlic for 6-8 minutes and set aside.
  • While peppers are cooling, gather your ingredients. In the blender, add the achiote, juice, cider vinegar, oil, oregano, cumin and pepper. Using a slotted spoon, add the chiles in water and the garlic. Season to taste with salt. Blend on high until smooth. If sauce is too thick, add a little more juice or water. Strain through a wire mesh strainer into a bowl, set aside.
  • Wash off turkey with cool water and pat dry. Clean out the inside of turkey. Season the inside with salt and pepper. Add the lemon, onion, half of butter and fresh herbs. Use cooking twine to tie the legs together if you like.
  • Carefully, place the turkey on rack inside of roasting pan. Pull the skin up in the breast area and spread the remaining butter directly onto turkey. Put the skin back in place. Pour the adobo all over, using your hands to make sure it is coated evenly all over the surface of turkey. Cover with plastic wrap and marinate overnight.
  • When ready to cook, remove the turkey from refrigerator at least one hour before. Add 4 cups of water to the bottom of the pan. Remove the plastic wrap from turkey and discard. Cover the turkey tightly with heavy foil paper. Transfer to oven and roast in a 350 degree preheated oven for 1 hour and 20 minutes.
  • Remove the foil paper and continue roasting, basting as desired, until the internal temperature of breast reads 158-160. Inner part of thigh should be at least 175 degrees. Remove from the oven and tent loosely with foil. Let sit for 25 to 30 minutes before slicing. When ready, slice turkey. Pour the strained(warm) pan juices over the meat. Or save pan juices for gravy.
  • All ovens will vary as far as the cooking times. If your turkey has a built in thermometer, start watching for it to pop up after 1 hour and 30 minutes. Keep your meat thermometer handy!

POLLO ADOBADO



Pollo Adobado image

A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

Provided by Francisco Noriega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 10

2 Roma tomatoes
4 guajillo chile peppers, stemmed and seeded
⅓ large onion
1 stalk celery
1 carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3 bay leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
  • Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
  • Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
  • Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.3 calories, Carbohydrate 9.5 g, Cholesterol 129.3 mg, Fat 12.7 g, Fiber 1.9 g, Protein 47.6 g, SaturatedFat 3.5 g, Sodium 936.9 mg, Sugar 5.5 g

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