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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| Preparation Method : Fry |
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| Puerto Rican adobo seasoning is a favourite among the island's cooks and always includes powdered garlic, onion and oregano, among other spices. Here's a tasty version of my own. |
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Ingredients
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1/3 cup (75 mL) tomato paste |
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3 tbsp (45 mL) orange juice |
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2 tbsp (30 mL) lime juice |
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2 tbsp (30 mL) olive or vegetable oil |
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3 cloves garlic, pressed |
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1 tsp (5 mL) salt |
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1 tsp (5 mL) sweet paprika |
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1/2 tsp (2 mL) onion powder |
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1/2 tsp (2 mL) dried oregano, crushed |
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1/4 tsp (1 mL) cayenne pepper |
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1/4 tsp (1 mL) black pepper |
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1/4 tsp (1 mL) ground cumin |
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1 chicken, cut into serving pieces, or 3 lb/1.5 kg chicken pieces |
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Preparation
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Whisk together tomato paste, orange and lime juices, oil, garlic, salt, paprika, onion powder, oregano, cayenne, pepper and cumin. Mix chicken with half of the adobo mixture to coat well.
Place chicken on greased grill over medium-high heat. Close lid and grill, turning often, until juices run clear when chicken is pierced, 15 to 20 minutes. Cook for 5 minutes, brushing chicken with remaining mixture.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 207 cal, 20 g pro, 12 g total fat (3 g sat. fat), 5 g carb, 1 g fibre, 68 mg chol, 452 mg sodium. % RDI: 2% calcium, 10% iron, 9% vit A, 17% vit C, 5% folate.
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Source
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Homemakers Magazine: Summer 2006
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