Adobo Seasoning

Adobo Seasoning is a useful all-purpose seasoning popular in Latin American cuisines. We blended the flavor of garlic and cumin with premium salt and spices to make our versatile Adobo Seasoning.

Salty with garlicky spice

Rich red-orange color

Ground to fine powder

Season or marinade chicken, fish, skirt steaks, pork and shellfish prior to cooking

Create a flavor base for stocks, stews, broths and bean dishes

Use to flavor classic Latin American dishes such as chipotles en adobo, carne enchiladas, carne adobada and arroz con pollo

Storage & handling

Store in a dry, cool place.

Ingredients

Spices, Salt, Garlic, Paprika, Onion, Honey powder (Sugar, honey), Natural flavor, Contains 2% or less of Annatto seed.

Recipe

Arroz con Pollo

Ingredients

Makes 4 servings

• 1 (3-1/2 To 4 Lb.) Chicken, cut into 8 pieces
• 2 3/4 Teaspoons 1890 Adobo Seasoning, divided
• 3 Tablespoons 1890 UP Extra Virgin Olive Oil, divided
• 1/2 Cup Onion, chopped
• 1/2 Cup Green Bell Pepper, chopped
• 3 Cloves Garlic, chopped
• 1/2 Cup Tomato Sauce
• 1/4 Cup Pimiento-Stuffed Green Olives, sliced
• 1 Teaspoon 1890 Mexican Oregano
• 2 Cups Basmati Rice
• 3 Cups Chicken Stock

Directions

1. Season chicken all over with 1 teaspoon Adobo Seasoning. Heat 1 tablespoon oil in large, heavy saucepan on medium heat. Add chicken pieces, and cook until golden brown all over. Transfer to plate.
2. Place onion, bell pepper and garlic in food processor, and process until very finely chopped.
3. Add remaining 2 tablespoons oil in saucepan, and reduce heat to medium. Add onion mixture, and cook, stirring, until onion is translucent and vegetables are all soft, about 10 minutes. Add tomato sauce, olives, Mexican Oregano and remaining Adobo Seasoning. Cook, stirring, for 2 minutes.
4. Add rice, and cook for 3 minutes, stirring, until rice is translucent around edges of grains. Add stock, and bring to a boil. Reduce heat to low to maintain a simmer. Return chicken to pan and cover pan. Simmer 20-30 minutes until the liquid has been absorbed.
5. Remove pan from heat, and let stand 5 minutes. Fluff with fork. Serve rice topped with chicken pieces.