Adobo Criollo Recipes

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ADOBO CRIOLLO

Use this blend of spicy seasonings in Roberto Guerra's Cuban-Style Roast Pig recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 2 cups

Number Of Ingredients 7



Adobo Criollo image

Steps:

  • Mix together all ingredients in an airtight container; cover and let stand at least 12 hours before using.

1/2 cup coarse salt
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup ground oregano
4 teaspoons ground bay leaves
1 tablespoon ground cumin
1/2 teaspoon freshly ground black pepper

SLOW COOKER ADOBO CHICKEN

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.

Provided by ADRIENNELAPP

Categories     Main Dish Recipes     Chicken     Chicken Adobo Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5



Slow Cooker Adobo Chicken image

Steps:

  • Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 5.3 g, Cholesterol 61.5 mg, Fat 14.7 g, Fiber 0.5 g, Protein 23 g, SaturatedFat 4 g, Sodium 1121.4 mg, Sugar 1.2 g

1 small sweet onion, sliced
8 cloves garlic, crushed
¾ cup low sodium soy sauce
½ cup vinegar
1 (3 pound) whole chicken, cut into pieces

CUBAN-STYLE ROAST PIG

Feed a hungry crowd with chef Roberto Guerra's zesty suckling pig recipe, prepared using his innovative Caja China slow-roasting grill. For step-by-step photos of the roasting process, visit lacajachina.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Serves 25 to 30

Number Of Ingredients 4



Cuban-Style Roast Pig image

Steps:

  • Place pig skin side down on a large work surface. Strain one recipe of the mojo into a bowl, reserving solids. Transfer liquid to a large syringe and inject the mojo into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.
  • Bring pig to room temperature. Lock the pig into the wire rack of the Caja China by using the S-hooks. Place locked pig in the Caja China on top of the drip pan, skin side down. Insert a meat thermometer with a cable attachment into the thickest rear section of the pig.
  • Place ash pan and grid tray on top of the Caja China. Fill the bottoms of two large chimney starters with crumpled newspaper. Starting with16 pounds of charcoal briquettes (not instant), fill the tops of the chimney starters with some of the 16 pounds of charcoal. Place a chimney starter on each end of the grid tray; light the newspaper in each chimney starter. Flames will sweep up through the chimney, igniting charcoal. When charcoal is red-hot, after 15 to 20 minutes, dump out charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly across grid tray. After 1 hour of cooking, evenly add 8 pounds charcoal. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours.
  • When pig has reached 185 to 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause a fire.
  • Using protective gloves, carefully turn pig skin side up and return to the Caja China. With a knife, carefully make cross cuts into skin between each grid of the rack, taking care not to cut into the meat. Return ash pan and grid tray with hot coals to the Caja China and cook, until skin is crisp, 30 to 45 minutes more.
  • Heat remaining recipe mojo and transfer to a serving bowl. Remove ash pan and grid tray from Caja China. Lift wire rack containing pig out of the Caja China. Detach S-hooks and remove top rack. Serve meat on rolls topped with warm mojo and chopped onions, if desired.

1 (45- to 50-pound) dressed pig, backbone split lengthwise (have your butcher do this)
2 recipes Cuban Mojo, prepared separately
1/3 cup Adobo Criollo
1 large onion, chopped, for serving (optional)

PABELLóN CRIOLLO

When it comes to individual foods, Venezuela is likely best known for its arepas. When it comes to composed dishes, it's pabellón criollo. This dish in its purest form is made up of four components: pulled beef, black beans, plantains and rice. You can supplement with seared queso duro (hard cheese), eggs, avocado slices and, of course, arepas. It is without question my favorite meal as well as the meal that reminds me most of home. Additionally, this is the recipe that my mom taught me to make and it includes my grandmother's spice blend, which means that there's three generations' worth of warmth and comfort to be found in this meal. I sincerely hope you love it.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 30



Pabellón Criollo image

Steps:

  • For the beef:
  • Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
  • Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
  • Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
  • Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
  • Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
  • Serve equal portions of the beef, rice, beans and maduros on individual plates.
  • Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

1 1/2 pounds flank steak, cut into 3 1/2-inch squares
1 tablespoon plus 1 teaspoon adobo seasoning
5 cloves garlic, crushed
1 white onion, cut into eighths
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
1 bay leaf
Kosher salt
1 tablespoon Worcestershire sauce
4 tablespoons canola or vegetable oil
1 batch Abuela Chabe's Seasoning, recipe follows
2 tablespoons ketchup
1 tablespoon canola or vegetable oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons adobo seasoning or adobo seasoning with sazón (see Cook's Note)
4 cloves garlic, chopped
One 14-ounce can black beans
Kosher salt
1 teaspoon canola or vegetable oil
1 teaspoon kosher salt
1 clove garlic, crushed
1 cup basmati or other long-grain rice
Two 11-ounce packages frozen maduros (fried plantains), cooked according to the package directions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground annatto, optional
1/4 teaspoon curry powder

POLLO GUISADO (DOMINICAN STEWED CHICKEN)

After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.

Provided by Pepita

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 8

Number Of Ingredients 12



Pollo Guisado (Dominican Stewed Chicken) image

Steps:

  • Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
  • Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
  • Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
¼ cup rancho adobo sazon criollo, or to taste
1 red onion, chopped into large pieces
2 Cubanelle peppers, chopped
¼ cup sazon liquido
1 tablespoon garlic paste
⅓ cup vegetable oil
1 tablespoon light brown sugar
⅓ cup tomato paste
1 stalk celery, chopped
2 tablespoons chicken bouillon powder, or more to taste
1 cup water

HOMEMADE ADOBO ALL-PURPOSE SEASONING

This seasoning is a staple to have in a Puerto Rican kitchen, but sometimes hard to find where I live. So I started making my own and it's good! Great seasoning for just about anything; my boys love to shake it on fries. Enjoy!

Provided by PR Punisher

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10m

Yield 40

Number Of Ingredients 5



Homemade Adobo All-Purpose Seasoning image

Steps:

  • Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 2.6 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 436.3 mg, Sugar 0.2 g

3 tablespoons garlic powder
2 ½ tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric

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