With all the chaos that comes with unpacking after a move, I misplaced the cable that goes to my digital camera... so please bare with me as I search. The recipes won't stop but the pictures might be some time in coming. Today is my youngest daughter's 2nd birthday so when I get a pic for this recipe I'll be sure to post one of her cute cake as well :) I've got to find that cable, my camera's memory is about full.
Chicken Adobo has been one of those life saving recipes for us this past week. It's so easy and takes only a few minutes on the good 'ol George Foreman Grill (or you can grill them outdoors on your barbecue, bake them or broil them). You can use any kind of chicken for this... bone-in, boneless/skinless, even a whole chicken would work... just be sure to use enough lime juice to coat all the meat.
Chicken Adobo
Chicken (I used 2 lb. boneless/skinless chicken tenderloins)
3 key limes (adjust the amount according to the amount of chicken you are using)
Adobo Seasoning (make your own or if you don't have time Goya makes a nice ready made version)
Early in the day, sprinkle chicken generously with Adobo seasoning. Arrange pieces so that you can evenly squeeze lime juice over them. I used one of those metal lime juicers. Cover the chicken and place it in the refrigerator until ready to cook. Cook as desired. This chicken is so moist and delicious yet so simple. You can marinate it as little as 1/2 an hour up to 6 hours. Overnight would be too long because the citrus juice will begin to cook the meat. I served this with pinto beans and homemade rice-a roni and homemade tortillas but it would be great with just about any side dishes you would like. Enjoy!
2 comments:
A fellow michele.. and wow we have so much in common! I am a SAHM and I cook much the way you do. Reading your site was like reading my own mind.. quite disconcerting at first! lol
Love your site and so glad I found you!
Thanks for visiting Michele, I'm glad you found me too! I enjoyed your blog. :)
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