For the Adobo Marinade: – 1/4 cup soy sauce – 1/4 cup vinegar (preferably apple cider vinegar) – 4 cloves garlic, minced – 1 teaspoon ground black pepper – 1 teaspoon paprika – 1 teaspoon dried oregano – 1 teaspoon ground cumin – 1 teaspoon chili powder – 1/2 teaspoon salt – 1/4 teaspoon ground cinnamon – 1/4 teaspoon ground cloves – 1/4 teaspoon ground nutmeg
For the Chicken: – 4 boneless, skinless chicken breasts – 2 tablespoons olive oil
For Serving: – Cooked rice – Chopped fresh cilantro (optional) – Lime wedges (optional)
In a mixing bowl, combine all the ingredients for the adobo marinade: soy sauce, vinegar, minced garlic, black pepper, paprika, oregano, cumin, chili powder, salt, cinnamon, cloves, and nutmeg. Stir until well combined.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the adobo marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
1. When ready to cook, remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. 2. Heat the olive oil in a large skillet or grill pan over medium-high heat. 3. Once the oil is hot, add the marinated chicken breasts to the skillet, shaking off any excess marinade. Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through.
1. Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing it. 2. Serve the adobo chicken hot with cooked rice. Garnish with chopped fresh cilantro and lime wedges, if desired.
You can adjust the seasoning in the marinade according to your taste preferences. If you prefer a spicier flavor, you can add more chili powder or a dash of hot sauce to the marinade. Similarly, if you like it milder, you can reduce the amount of chili powder or omit it altogether.
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