Raspberry Chicken Adobo Recipes

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Steps:

• Place chicken in large frying pan.
• In small bowl combine raspberry vinaigrette dressing, garlic, ginger, anise seed, water and soy sauce.
• Pour over chicken and bring to a boil.
• Reduce heat, cover and simmer about 25 minutes.
• Remove chicken from pan, place on broiler pan sprayed with cooking spray.
• Broil 3 minutes on each side - 4 inches from broiler.
• Remove chicken to heated platter, cover and set aside.
• Bring sauce in frying pan to a boil and cook about 15 minutes or until thickened and reduced by about 1/2.
• To serve: pour a portion of the sauce on each of 4 individual plates.
• Thinly slice each chicken breast half across the grain and fan out slices on one side of each plate.
• Garnish with raspberries.
• Optional: Fan out fresh sugar snap pea pods on the other side of the plate.

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Steps:

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.