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:

• 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.