Bobby Flay Chicken Adobo Recipe

This Bobby Flay Chicken Adobo Recipe is a smoky and zesty recipe, which is made with ancho chile powder and orange juice. It’s the perfect weeknight dinner, ready in about 40 minutes.

Bobby Flay Chicken Adobo Recipe Ingredients Recipe

Chicken:

• 1 tablespoon ancho chile powder
• 1 tablespoon New Mexican chile powder
• 1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup orange juice
• 1/2 lime, juiced (about 1 tablespoon)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 2 boneless skinless chicken breasts, about 8 ounces each

Avocado and Red Onion Salad:

• 1 ripe Haas avocado, diced
• 1/2 small red onion, thinly sliced
• 1/3 cup fresh cilantro, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 lime, juiced (about 1 tablespoon)
• 1 tablespoon extra-virgin olive oil

For Serving:

• Three 6-inch blue or white corn tortillas
• 1 tablespoon extra-virgin olive oil
• 1/2 lime juiced (about 1 tablespoon)
• Sprig fresh cilantro

How To Make Bobby Flay Chicken Adobo Recipe

1. Make the Adobo Marinade: In a medium bowl, whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, and onion powder. Whisk in the orange juice, 1 tablespoon of lime juice, salt, and pepper until a smooth paste forms.
2. Marinate the Chicken: Place the chicken breasts in the bowl with the marinade (or in a resealable plastic bag) and turn to coat them completely. Let marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
3. Make the Avocado Salad: While the chicken marinates, prepare the salad. In a medium bowl, gently combine the diced avocado, thinly sliced red onion, and chopped cilantro. Season with salt and pepper. Just before serving, drizzle with 1 tablespoon of lime juice and 1 tablespoon of olive oil, and toss gently to combine.
4. Cook the Chicken: Heat the 2 tablespoons of canola oil in a large cast-iron skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the hot pan and cook for 5-7 minutes per side, until a good char forms and the chicken is cooked through (internal temperature reaches 165°F).
5. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. After resting, slice the chicken against the grain into 1/2-inch thick strips.
6. Warm Tortillas and Serve: Briefly warm the corn tortillas in the hot skillet or over an open flame. To serve, place the sliced adobo chicken on the warm tortillas. Top with a generous spoonful of the avocado and red onion salad. Drizzle with a little extra olive oil, a squeeze of fresh lime juice, and garnish with a cilantro sprig.

Recipe Tips

• How long should I marinate the chicken? For the best flavor, let the chicken marinate for at least 30 minutes. If you have time, 2 to 4 hours in the refrigerator is even better. This allows the chile and citrus flavors to penetrate the meat.
• How do I get a good char on the chicken? Use a hot pan (cast-iron is best) and don’t move the chicken while it’s searing. Let it cook undisturbed for 5-7 minutes on the first side to develop a deep, flavorful crust before flipping.
• What if I can’t find New Mexican chile powder? You can substitute it with an equal amount of additional ancho chile powder (which is very mild and smoky) or use a standard, high-quality chili powder.
• How do I keep the avocado salad from browning? The acid from the lime juice helps. Prepare the salad ingredients, but don’t add the lime juice and olive oil until just before you are ready to serve.

What To Serve With Chicken Adobo Recipe

This dish is a complete meal with the tortillas and salad, but it also pairs well with:

• Cilantro-Lime Rice
• Black Beans
• Grilled Corn on the Cob
• A side of Jicama Slaw

How To Store Chicken Adobo Recipe

Refrigerate: Store the cooked, sliced chicken and the avocado salad in separate airtight containers in the refrigerator. The chicken will last for up to 3 days. The avocado salad is best eaten the same day but will last for 1 day (it may brown slightly).

Freeze: The cooked adobo chicken freezes well. Place it in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating. Do not freeze the avocado salad.

Chicken Adobo Recipe Nutrition Facts

(Per serving, estimated, for 1/2 of the recipe, including 1 chicken breast, salad, and tortillas)

• Calories: 710 kcal
• Total Fat: 42g
• Saturated Fat: 6g
• Cholesterol: 140mg
• Sodium: 1350mg
• Total Carbohydrate: 43g
• Dietary Fiber: 12g
• Sugars: 7g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe
• Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe
• Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe