By canarygirl on October 25, 2002
Photo by fyrfli
Photo by fyrfli
"One of the most popular ways to serve chicken in the Canary Islands is in Adobo. Adobo is as varied as there are chefs, but the basic ingredients are the same. Feel free to play with the quantities of the ingredients! Cooking is a creative endeavor! Prep time does not include marinating time, so be sure to allow for that."
Serving Size: 1 (253 g)
Servings Per Recipe: 4
"This was awesome. I used boneless chicken breasts and the flavors were incredible. It has low carbs and it was so much that we have some leftover for the next day. Definitely a 5 star if not more, dh said 10 stars. Wow, that is a compliment, I don't even get that!! Cg- great recipe!!:))"
"Great flavors especially with hot smoked paprika and red wine vinegar instead of wine. I used bone-in skin on breasts, browned in a saute pan and then popped into a hot oven to finish. The recipe is very simple and very tasty. I combined this with Nutty Basmati Pilaf#57609 and thought they went very well together."
"Cooked on the grill in snowstorm. Worth the effort. Will be making again increasing garlic. I used red wine vinegar 1 tsp will increase to 1 tbsp next time. Thanks Canarygirl."
"I cook this in a non stick pan on the hob really slowly so that the chicken gets really tender and I add a little bit of water to it so that it doesn't catch or burn. Also use chicken breast meat instead on bone-in chicken. I leave out the paprika and I end up with a smooth white sauce. It tastes very authetic."
"argh I think next time I will bake it... All the flavor fell off when I grilled it =/ It looked and smelled so delicious too before I cooked it. Probably my fault, since that was the first time I ever grilled something, so i'll rerate this when I get around to trying it again."
"I used a whole cut-up chicken and bar-b-qued it on the grill following the recipe exactly as stated. It was delicious. I'm giving this five stars because it is a "keeper" and I will prepare it often. Oh, it is great the next day, too. Thank-you, CanaryGirl"
"I, too, used boneless, skinless breasts and the white wine, which I thoroughly enjoyed. Delicious and a beautiful golden presentation; so tender, no knife is needed. "