Chicken Adobo
Portion Size: 3 oz. boneless
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless skinless chicken breasts | Trim all visible fat |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ¼ cup oil | |
| 1 cup orange juice | |
| ¼ cup lime juice | |
| ¼ cup red wine vinegar | |
| 1 teaspoon garlic powder | |
| 2 oz. can green chilies | |
| 1 tablespoon oregano | |
| 1 teaspoon ground cumin | |
| 2 tablespoons cornstarch |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt and pepper. | |
| 2 | Heat oil in large skillet over medium high heat. Brown chicken, 7-8 minutes per side. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 3 | In a small sauce pan combine, orange juice, lime juice, red wine vinegar, garlic, green chilies, oregano, cumin and cornstarch | |
| 4 | Cook and stir until slightly thickened. | |
| 5 | Serve chicken with sauce on top. Serve hot. |
Posted in Chicken Dinner Recipes
