Adobo Seasoned Chicken and Rice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was awesome - however I think Bobby forgot to let us know when to add the olive.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was an excellent recipe, did not use the olives or the tomatoes and it still tasted delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I enjoyed this, and so did my 22 year old son. My husband just wanted plain chicken & plain rice. This is a tasty recipe. I did cut the salt in half, even tho I used homemade chicken broth made without any salt. I only put 1 tsp salt in the adobo mixture. However, once I checked my broth & knew it was 0 salt, I shook the shaker over the chicken, lightly. Later, I added another 2 tsps salt to the unsalted broth (to flavor the rice & veggies. I usually cook the chix with the rice in these kind of recipes. I guessed it's separated to keep the coating on the chix, as opposed to it's being mixed with the rice. I didn't have much juice to put with the chix, cooking on it's own, so I added broth, which afterwards I drizzled on the chix & rice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was not only tasty but beautiful too! The aromas and colors invited the fork. Yummy! I used boneless, skinless chicken and used half the salt and it turned out wonderful. I also tossed together the herbs and spices earlier in the day as well as chopping all the veggies; made dinner prep a lot quicker. A cool Merlot or a crisp Sauvignon Blanc is the icing on the cake! I will definitely use this recipe again! Also a good pot-luck dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

All good cooks make changes to someone else's recipe.
True...some of the ingredients have heavy sodium content..
However one should taste their cooking and correct the salt.
This is a very good recipe..
Add the spices you like and delete that, you do not like.
I made this dish for a *Bring a dish picnic...It was a favorite.
Thank you Bobby Flay..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVE THIS RECIPE, THANKS BOBBY

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used a fraction of the salt (1/4th of the amount, but this dish was a crowd pleaser. ALL THREE of my kids liked it. That's unheard of. Fox News just showed up to do a story. Take that however you want.

This dish should feed approximately 92 adults. If I was making it for just myself and a friend, I'd cut the recipe by 1/4th and add 1/2 or maybe a whole serrano pepper. There is no heat in this dish, but it's still very tasty. The fresh cilantro is an absolute must.

b-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this dish twice and it has come out great both times. I only make half the recipe since it would be too much for just my husband and I. So for half the Adobo mixture I only use 1/2 Tbsp salt because it is too much salt for my taste and dried oregano instead of fresh. 1 Tbsp fresh herb = 1 tsp dried so I use 1/2 tsp oregano in the mixture. I also use a can of diced tomato instead of the fresh and store bought chicken stock, it just makes things easier. And I only add in the pimento stuffed olives at the end and get them sliced. For the chicken I use 4 bone in skinless thighs and 2 boneless skinless chicken breasts chopped. Hope this helps!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for the first time and after reading through the ingredients, I realized there was a ton of salt required: in the rub, on the chicken, in the rice, etc... With the addition of olives, I can't imagine how anyone could take all that sodium!

I used only 1.5 Tablespoon salt in the rub, no salt on the actual chicken, and only a very small dash on the rice. Then I nixed the olives because I don't really like them anyway... and it was still a very salty dish (although more subtly so.

Otherwise delicious! I had this at a restaurant in Chicago and was dying to eat it again... it came very close to that recipe and I was pleasantly surprised at my cooking prowess! :