I am such huge fan of spicy food, especially Latin cuisine; it is so diverse and multi-faceted, Im sure it has a lot to do with the right combination of spices and herbs used in creating unique and exotic blends. One spice blend in particular has really caught my fancy and that is Adobo Seasoning.
Adobo comes from the Spanish term adobar which means to marinate. It was a way to preserve meat long before refrigeration came into existence. The use of adobo seasoning not only preserved the meat making it tender, it also added great flavor; thus, its use has since been continued to this day. You will find the Spanish-inspired adobo seasoning in many Mexican and Filipino signature dishes like chicken adobo or pork adobo - a result of the Spanish occupation in both countries hundreds of years ago.
A traditional adobo seasoning is mostly made of black pepper, oregano, garlic, and turmeric.In other Latin American countries some have created their own unique adobo blends by adding paprika, chile peppers, salt and vinegar; in the Philippines they like to add soy sauce to their adobo mixture.
As a wet marinade, the meat is steeped in the adobo seasoning mixed with vinegar or citrus juice. The dry adobo version is also used as a meat rub by coating the food thoroughly before cooking. There are those adventurous foodies who like to add a zesty flavor to an array of food such as soups, sauces, and dips. Try jazzing up a rice and vegetable casserole - or simply use adobo seasoning as a table condiment.
I like to think of adobo seasoning as my magic ingredient in creating a unique flavor to just about any savory recipe. We make our blend with garlic, onion, oregano, black pepper, chile powder, turmeric, sea salt and citric acid. For those who have not yet tried adobo seasoning, you might be missing out on some amazing ways of enhancing your dining pleasure.
For now, here's one way to enjoy the adobo experience with this tasty chicken recipe:
Chicken Adobo Style - click link