Adobo Chicken with Coriander Rice

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

4-6 people

Ingredients

(2tbspn /1000g meat ) The spice people adobo seasoning
24 pieces of chicken – thighs or drumsticks (can substitute pork)
4 tbspns oil for frying
2 large yellow onion, finely diced
2 each green and red bell pepper, finely diced
8 cloves garlic, finely chopped
6 cups long-grain rice
2 bottle of beer
2-4 cups chicken stock/broth
2 cup frozen peas (not thawed) (optional)
2 bunch or 3 cups of chopped coriander
1 bunch or 1.5 cups chopped flat parsley
Juice of 2 lime

The love this recipe

Derived from the Spanish word ‘adobar’ meaning ‘to marinate’, Mexican Adobo Seasoning is a staple in Mexican cooking that, as its name suggests, is all about meat marination.

As well as Mexico, this traditional Adobo marinade is used widely in other Latin American countries as well as South American countries like Peru.

One of my favourite ways to use this seasoning is the Peruvian adaptation which includes the addition of lemon or lime juice and/or beer in the marinade as opposed to the Mexican way which uses orange juice. This recipe for Adobo Chicken with Coriander Rice is one I came up with after a trip to Peru in 2016 and adopts that influence with the inclusion of lime juice. This addition not only adds a great light, zingy flavour, but the acid helps to tenderise the meat during the marinade process.

I just love the way the flavours of sweet, spicy and zesty combine in this delicious marinade and how tender and succulent the chicken becomes. With the sweetness of peas and loads of fragrant herby rice to mop all the delicious juices, this dish is a winner every time It’s so easy to put together.

Directions

Season both sides of the chicken pieces with the adobo seasoning mixture. Let sit for 2 hours if possible.
Heat 2 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 sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover, and allow to cook through on low. Turn off the heat and keep the chicken warm.
Sofrito:
Place the Dutch over back over high heat. Add the onions, green and red peppers and cook until soft. Add the garlic and the fresh herb and lime mixture and cook for 1 minute. Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the beer, remaining chicken stock. Bring to a boil.
Stir well, cover, reduce the heat to low, and simmer for 10 minutes. After 10 minutes, add the peas to the top of the rice. Do not stir the rice. Cover and continue cooking until the rice is tender about 8 minutes. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice. Add the chicken and any drippings from the chicken pan and stir to combine.