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Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Adobo means "vinegar-braised" in English, and is derived from the Spanish word "adobar," which means "to pickle" or "to marinade." The name was given to the dish by colonial-era Spaniards in the ...
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Chicken adobo on white rice. There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other ...
Adobo in Puerto Rico most traditional refers to a wet rub known as adobo mojado (wet seasoning) of Caribbean oregano, salt, black pepper, garlic, shallot, vinegar, citrus juice and zest. Adobos come in two forms dry (adobo seco) and wet (adobo mojado). Both use the same garlic, onion, salt, black pepper, lippia (orégano), and citrus.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
A plate of chicken tinga. Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
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