Last Updated on 10/10/2021 by richard
In Spain, pork, beef, and chicken are often marinated in an adobo, a combination of spices and vinegar. Usually, the adobo combines dry spices along with vinegar or wine and olive oil. Before refrigeration, marinades were very common, since marinating with spices masks any unpleasant flavours, tenderizes, and preserves the meat.
Tips for Cooking With Adobo
When using an adobo, there are a few things you need to keep in mind. First, it is important to wait to add salt until just before cooking the meat since it will draw out the juices. You also want to use a glass or ceramic bowl or dish to avoid a reaction between the adobo and the container. Plastic containers can be used, but are not recommended because the plastic will absorb the colour and flavours of the spices. And be sure to refrigerate the meat or fish while marinating to avoid spoilage and discard any leftover adobo in which raw meat was marinated.
En español: Pollo Adobo
Spanish Adobo Marinade for Chicken
- 1 sprig sprig fresh basil
- 1 hot pepper or 1 tablespoon red pepper flakes
- 3 tablespoons dried oregano
- 1 tablespoon spicy Spanish paprika (Pimenton)
- 3 tablespoons sweet Spanish paprika
- 1 tablespoon dried thyme
- Extra virgin olive oil
- ½ of a lemon or a few tablespoons vinegar
- Finely chop basil leaves and hot pepper.
- Mix chopped basil and hot pepper with the rest of spices in a bowl, and then rub onto chicken using your hands. Coat all surfaces thoroughly.
- Drizzle olive oil over chicken, a bit at a time, continuing to rub chicken with your hands.
- Squeeze lemon juice (or drizzle vinegar) over chicken.
- Allow to marinate for 20 minutes to 2 hours. Roast or grill chicken.
Try one of these recipes from my cookbook …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Dane Sigua / Getty Images