Adobo Seasoned Chicken And Rice Recipes

Steps:

• Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
• Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
• Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.

Steps:

• For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
• Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
• For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
• Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
• For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
• To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.

Steps:

• To make the adobo seasoning, mix together the salt, granulated garlic, granulated onion, cumin, paprika, black pepper, turmeric, and oregano in a small bowl.
• To cook the chicken, preheat the oven to 375°F.
• Season both sides of the chicken pieces with salt and pepper, and then with the adobo seasoning mixture.
• Heat the oil in a large Dutch oven over medium heat. Place the chicken in the oil, skin side down, in batches if necessary, and sauté until golden brown, about 4 minutes. Turn the chicken over and cook until the second side is golden brown, about 4 minutes. Transfer the chicken to a baking sheet, place it in the oven, and roast until tender and just cooked through, about 12 minutes.
• Meanwhile, pour off all but 2 tablespoons fat from the Dutch oven, and place it back over high heat. Add the onion, bell peppers, and serrano chile, and cook until soft, 5 minutes. Add the tomatoes and garlic and cook for 1 minute.
• Add the rice to the pan, stir to coat it in the mixture, and cook for 1 minute. Add the chicken stock and bay leaf, season with salt and pepper, and bring to a boil. Cook for 5 minutes, uncovered. Then stir well, cover, reduce the heat to medium, and cook until all the stock has been absorbed and the rice is tender, 10 to 12 minutes. During the last few minutes of cooking, quickly stir in the peas, cover, and continue cooking.
• Remove the pan from the heat and let sit for 5 minutes, covered. Then remove the lid, fluff the rice, and gently fold in the olives, cilantro, oregano, lime zest, and juice. Add the chicken and stir to combine.

Steps:

• Wash chicken well.
• Put all ingredients into a medium to large cooking pot.
• Let chicken soak in pot for 30 minutes.
• Turn stove to medium heat, and bring ingredients to a boil.
• Let boil, without stirring, for 30 minutes.
• Turn heat to low, and let simmer for 15 minutes longer, or until chicken is cooked through.

Steps:

• Combine onion and next 4 ingredients in container of an electric blender; process until onion and garlic are chopped.
• Add juices.
• With blender on high, gradually add oil in a slow steady stream; process until blended.
• Cover and chill (or freeze up to one month).
• Yield: 2/3 cup.