Adobo Seasoned Chicken and Rice

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 servings
Share This 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …