Adobo (sazon) Grilled Chicken and Dirty Rice

Adobo (sazon) Grilled Chicken and Dirty Rice

Adobo
http://en.wikipedia.org/wiki/Adobo

This Puerto Rican version is a bit pepperier than its Mexican store bought cousin.  This recipe makes 3/4 cups.  More than you will  need for you chicken.  I recommend making even more than this, it is wonderful on all meats especially chicken and pork, along with eggs and vegetables.

1/2 C kosher or sea salt
2 T white pepper
2 T black pepper
2 T dried parsley
1 1/2 T ground cumin
1 T dried oregano
1 T garlic powder
1 T onion powder

Combine all ingredients in a bowl, mix together with a whisk and store in an air tight container for up to several months.

Adobo Grilled Chicken
1 3-4 # whole fryer cut in to 4 pieces
Liberal amounts of Adobo

Rub the chicken on all sides with Adobo and cover and refrigerate for a few hours.  heat grill to medium temperature and grill chicken as you normally would.  let rest a few minutes before serving.

Dirty Rice

1/2 # smoked andouille sausage quartered and sliced
1 small green pepper diced
1 medium yellow pepper diced
1 large red pepper diced
1 small vidalia onion diced
2 cloves garlic minced
olive oil
1 C chicken broth
4 C cooked long grain rice
salt and pepper

Begin by starting your rice in your normal pot.

In a large deep skillet or dutch oven add about 2T of olive oil and heat.  Add sausage and brown. (I used andoullie from the farmer's market, but any good quality non sweet sausage should work)  Once browned add the onions and peppers, saute until tender and add the garlic.  Continue cooking on med low heat until your rice is cooked.   When your rice is finished , add 1C chicken stock to your sausage mixture to deglaze the pan. Add your rice and mix well.  serve.

Sorry there are no pictures of this dish. the camera is still on the mend.