All Posts Tagged 'adobo' (16)

You are probably thinking, chocolate and chile?? Isn't that a mole sauce? I guess you could say it's a much easier variation of a mole sauce with a kick! I have been using chicken thighs more and more instead of chicken breast for braising recipes. The chicken is moist and super tender...…

Photo by Marisa Zanganeh

Yields 4 servings

Ingredients:



4 tilapia fillets…

Adobo Chicken

Ingredients:

2 tablespoons canola oil

1 small white onion, chopped

3…

Carne mechada is the national dish of Venezuela and also very popular in Puerto Rico and Cuba.  This version is  adaped from Wilo Benet’s cookbook, "Puerto Rico - True flavors". If you want to see Wilo’s creations, go to Foodalogue where my friend Joan had the pleasure to meet Wilo and…

Chipotle chiles in adobo ~ Smoked jalapenos are pickled in tomato puree, vinegar, garlic, bay leaves, paprika, salt, onions and oregano. …

Yields 4 servings



Ingredients:



2 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

½ teaspoon kosher salt

1 chipotle chile pepper in adobo sauce, chopped

1 teaspoon adobo sauce, from…

Serves 6



Ingredients:

1 chicken (3 lbs), with skin, cut into pieces

2 tbsp lemon juice

1/3 cup orange juice, reduced over low heat to ¼ cup

1 tbsp honey

2 tsp salt

¼ cup tequila

1 tsp chipotle in adobo sauce

2 tbsp chopped coriander

¼ cup canola oil



Preparation:

1. Mix the first eight ingredients and spread on the chicken pieces in a glass bowl. Let marinate for…

This recipe is a variation of a Rick Bayless recipe by Martha Rose Shulman, the author of "The Very Best of Recipes for Health." Shulman makes a thinner glaze with canned chipotle and some of the adobo they’re packed in. The glaze makes a spicy contrast to the sweet potatoes.



Advance preparation: You can make this dish several hours ahead of serving and reheat in a medium oven. You can assemble the dish through Step 2 several hours before you bake…

Recipe by Chef Allen Susser of Chef Allen's (Aventura, Florida)



Preparation time: 20 minutes

Marinating time: 1 hour

Cooking time: 25 minutes



Yields 4 servings



Ingredients:



8 American Lamb…

Makes 4 servings



Prep Time: 10 minutes, stand time 1 hour

Cook Time: 15 to 25 minutes



Ingredients:

1 tablespoon fennel seed

1 tablespoon cumin seed

1½ teaspoons kosher salt

2 teaspoons each: coriander seed, cracked pepper, minced garlic, oregano and lime zest

½ teaspoon each: thyme and rosemary

8 lamb loin chops, 1-inch…

Wow. That's basically it. Mofongo relleno, or stuffed mofongo is quite possibly the best dish that I've ever made.

On the seventh day of my ten day trip to San Juan, I FINALLY had stuffed mofongo at an excellent grill called El Asador near San Juan's SOFO (south of Fortaleza) district. Known for it's phenomenal restaurants, El Asador, though it's not one of the heavy hitter restaurants, was a…

When we spotted rabbit at a local market recently, the first thing that came to mind was conejo en adobo. While many folks in the south might fry up a batch, a rich adobo is just the thing for a real feast.



Rabbit rates high on the health meter. By comparison to chicken, turkey, and pork it's lower in fat, calories and cholesterol while packed with more protein. Every part - from…

Yield: 6 Servings

Ingredients:

• 1 (5 ½ to 6 pound) Niman Ranch pernil (pork shoulder)

• Marinade:
  
  
• 1 cup extra…

There’s nothing like serving a dinner that’s equally as esthetically impressive as it is impressive to taste.…