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 marinading 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 that’s so easy to put together.
Spices used in this recipe
Mexican Adobo Seasoning – Mild
Derived from the Spanish word ‘adobar’, meaning ‘to marinate’, this fragrant spice blend is a staple in Latin American and Mexican cooking. This flavourful blend is as versatile as it is delicious with a myriad of uses that extend beyond its namesake; add to soups, stews, roasted vegetables, rice dishes, or mix with oil to create a marinade for meat, fish and other seafood. Our version of Mexican Adobo Seasoning is a mild one making it suitable for the whole family.$3.45
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 saute 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.
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.