Inspired Orange Chicken Adobo

 

A week or so ago, there was an orange just sitting in the fruit bowl, lone, and waiting. There was no immediate possibility of it being eaten. I started to feel badly for it, that I’d neglected it time and time again throughout the week. This recipe is the product of a moment of convergence (and luck). My rising sympathy for a single piece of fruit met with the question heard around the world of busy households each day,

“What should we have for dinner?”

I checked our spice cabinet. Front and center stood a container of all-purpose Adodo seasoning. I couldn’t even remember why I’d bought it. Usually we combine our own seasoning mixes and rubs rather than buying premade all-purpose ones. Chances are, I was roaming the seasoning aisle feeling reminiscent of an Aunt’s Caribbean cooking; however, I’d neglected to use it.

I looked at the deserted orange, and picked up the even more overlooked Adobo. My first thought, “Didn't I hear or read somewhere that orange and Adobo flavors combine well together with chicken?” I had no idea for sure, but was willing to try. This all-purpose mix is applauded by its manufacturer as the “perfect blend of garlic, oregano and other Latino spices, and is the perfect seasoning for all your meat, poultry and fish dishes.”  I shrugged, having trusted this brand before with many of my premade choices, so with this declaration, I felt reassured that I couldn’t be too far off the mark.

Orange Chicken Adobo a la Bon Appégeechee it would be!

Turns out, this garlicky, bold, flavorful combination with glimpses of sweet heat underneath a citrus overtone was just what I was looking for!

Inspired Orange Chicken Adobo

Yield: 4 servings

Special Equipment: 9” x 13” Rectangle Roasting Pan

The Madness: The Ingredients

2 ½ lbs boneless chicken thighs and legs mix (approximately 6-8 pieces)

¼ tsp turmeric

½ tsp semi sweet paprika

1 tsp dried oregano

1 tbsp of all-purpose Adobo seasoning

4 cloves of garlic, minced

1 tbsp orange clover honey

1 orange, zest and juice reserved, reserve orange parts

1 red jalapeño, seeded and finely diced

1 medium onion, thinly sliced

1 tbsp fresh thyme leaves

1 tbsp fresh parsley leaves, torn

1 tbsp of extra virgin olive oil

 

 

The Method: The Assembly

Preheat oven to 350˚F. Parcel out the seasonings; prepare your fruit and vegetables accordingly.

Wash and clean your chicken of excess fat under cold water, pat dry. Add chicken to a large mixing bowl to be seasoned and further prepped for roasting.

I decided to take a look at the ingredients in Adobo seasoning; there I determined to give the all-purpose seasoning a bit of a punch by adding more of those flavors, minus additional salt, as individuals to the seasoning blend. 

Create a seasoning paste in a separate small bowl of the turmeric, paprika, dried oregano, honey, Adobo, minced garlic, orange zest, orange juice, and honey. Blanket the chicken parts in this seasoning paste, message or stir in making sure that the chicken is evenly coated.

Add minced jalapeño, thinly sliced onion, thyme and parsley to the chicken mixture. To bring out the citrus flavor even more so during the roasting process, add the reserved fresh orange parts to the seasoned chicken. Toss all ingredients together to well combine. Pour in to roasting pan.

 

 

Bake 40 - 45 minutes (uncovered) until the chicken is cooked through and all juices from the meat run clear.

As always, Enjoy!

xo, Bon Appégeechee