Photo: Adobo Seasoned Chicken and Rice Recipe
Ingredients
- 2 tablespoons kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 2 teaspoons granulated onion
- 1 teaspoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground turmeric
- 1 tablespoon finely chopped fresh oregano leaves
- 4 chicken thighs, with skin, cut in 1/2
- 4 chicken breasts, with skin, cut in 1/2 lengthwise
- 5 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red bell pepper, finely diced
- About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
- 4 cloves garlic, finely chopped
- 3 cups long-grain rice
- 4 3/4 cups homemade chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen peas (not thawed)
- 3/4 cup pimento stuffed green olives
- 3/4 cup pitted picholine olives
- Freshly chopped cilantro leaves
- Freshly chopped flat-leaf parsley
- Finely chopped fresh oregano leaves
- Squeeze lime juice
Directions
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.
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By shawna_az
on August 09, 2012
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I had all the ingredients, I only put 1teaspoon of salt in the seasoning mixture 2tablespoons of salt seemed a little excessive. I added in the olives in the end they were a little punch of salt when biting into them that was perfect.
By Lola la Tomatilla
Chicago
on July 23, 2012
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Awesome. I didn't have tumeric. I cooked the chicken and rice by accident (didn't read the directions correctly. I didn't add the final ingredients to the top (olives, fresh herbs because I felt like it was already really flavorful, and the olives would be a little too salty. The rice was extremely flavorful. I think it's the best rice dish I've ever made. I like the idea of marinating the chicken ahead of time and also chopping all of the veggies ahead of time. The chopping is the most time consuming part.
I'm a novice cook, and I'm always feeling like my food is bland. I made my rice and chicken in a Le Creuset pot, too, on medium flame. It is a TAD bit salty, so I'd probably cut back on the salt on the adobo seasoning mix.
I'll probably add some carrots next time for color and for my toddler.
By bhs506_12510698
Chicago, 52
on May 07, 2012
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Awesome! Everyone loved it. I used exactly how much salt the recipe called for, but maybe more chicken and rice. That may have helped, but it did't seem salty to me. Wasn't sure about the chicken, so I bought bone in breast (butcher split them so I only bought two and the butcher only had bone in thighs with legs attached so had them remove the legs and so the the thighs were a little large. There wasn't anyone at the table that ate the skin, so that also may have helped with the salt issue. Also rinsed the olives before adding. Only critique I would have is the temp settings for using a dutch over. I have an enamel coated cast iron (le creuset and you are generally not supposed to set that over a high flame, otherwise you can scald the pot on the outside and/or inside. I kept it at med to med-high most of the time.
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