Type what you have

Ingredients

• ✓ adobo seasoning
• macaroni
• ranch dressing
• black olive
• mayonnaise
• garlic powder
• black pepper
• solid white tuna
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
2. 2 Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
3. 3 Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until serving.

By Paula

Ingredients

• ✓ adobo seasoning
• imitation crab meat
• celery
• green bell pepper
• mayonnaise
• scallion
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine mock crabmeat, celery, bell pepper, mayonnaise, scallions, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover bowl; chill before serving, 30 minutes.

By Lisa Joel

Ingredients

• ✓ adobo seasoning
• white cabbage
• red cabbage
• carrot
• onion
• dill pickle
• mayonnaise
• salad dressing
• dill pickle juice
• cajun seasoning
• white vinegar

Instructions

1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Ingredients

• ✓ adobo seasoning
• quinoa
• butter
• chicken broth
• green bell pepper
• red onion
• corn
• black bean
• cilantro
• tomato
• lime juice
• red wine vinegar
• olive oil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly under cold water; drain.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
3. 3 Mix together green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl.
4. 4 Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

By Ashley Steele

Ingredients

• ✓ adobo seasoning
• salt
• olive oil
• honey
• water
• coconut milk
• lime juice
• cilantro
• avocado
• red bell pepper
• black bean
• black pepper
• salt
• onion
• sweet potato
• olive oil
• water
• quinoa

Instructions

1. 1 Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
2. 2 While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
3. 3 Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
4. 4 Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

By Ric Bussey

Ingredients

• ✓ adobo seasoning
• avocado
• spinach tortilla
• black pepper
• salt
• olive oil
• red bell pepper
• yellow bell pepper
• green bell pepper
• yellow onion
• chicken tenderloin
• black pepper
• salt
• salt
• red pepper flake
• lemon
• garlic
• red wine vinegar
• olive oil
• cilantro paste
• parsley

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C).
2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish

Ingredients

• ✓ adobo seasoning
• tomato sauce
• sofrito sauce
• sazon seasoning
• oregano
• salt
• beef stew meat
• water
• potato

Instructions

1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Ingredients

• ✓ adobo seasoning
• olive oil
• sofrito
• garlic
• sazon seasoning
• achiote
• medium-grain white rice
• chicken broth
• water
• pigeon pea
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

By The Messy Cook

Ingredients

• ✓ adobo seasoning
• chicken
• olive oil
• yellow onion
• green bell pepper
• garlic
• long grain rice
• chicken bouillon
• sazon goya with azafran
• water
• alcaparrado
• pimiento
• pea

Instructions

1. 1 Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
2. 2 Stir onion, peppers, and garlic into the pot; cook until soft, about 5 minutes. Add rice, bouillon, and Sazón to pot. Cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
3. 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to the pot. Cover pot, reduce heat to low, and simmer until water is absorbed, rice is tender, and chicken is cooked through, about 25 minutes.
4. 4 Fluff rice using a fork and garnish with pimiento strips and peas to serve.

By Allrecipes Member

Ingredients

• ✓ adobo seasoning
• chicken breast
• rum
• lemon juice
• garlic
• worcestershire sauce
• garlic powder
• onion powder
• black pepper
• coriander
• sazon with coriander and achiote
• corn oil
• all-purpose flour

Instructions

1. 1 Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
2. 2 Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
3. 3 Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
4. 4 Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tracie

Ingredients

• ✓ adobo seasoning
• kidney bean
• olive oil
• shallot
• garlic
• long grain white rice
• bay leaf
• salt
• black pepper
• clove
• parsley
• thyme
• scotch bonnet pepper

Instructions

1. 1 Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. 2 Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

By La La

Ingredients

• ✓ adobo seasoning
• chicken drumstick
• sazon seasoning
• salt
• potato
• onion
• red bell pepper
• green bell pepper
• cilantro
• red wine
• olive oil
• garlic
• cumin
• oregano
• bay leaf

Instructions

1. 1 Wash chicken; pat dry. Place chicken in a large bowl; season with adobo seasoning, Sazón seasoning, and salt. Transfer chicken to a slow cooker; cover with potato slices.
2. 2 Combine onion, bell peppers, cilantro, wine, olive oil, garlic, cumin, and oregano in a blender; blend until puréed. Pour over chicken; add bay leaves. Cover slow cooker.
3. 3 Cook on Low until chicken easily falls off the bone, 6 to 8 hours.

By MarisLatinTwist

Ingredients

• ✓ adobo seasoning
• onion
• green bell pepper
• parsley
• cilantro
• culantro
• garlic
• water
• ground beef
• sazon seasoning
• black pepper
• olive oil
• plantain
• egg
• green bean
• egg

Instructions

1. 1 To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
5. 5 Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

By Leticia

Ingredients

• ✓ adobo seasoning
• cilantro
• green olive
• pea
• red pepper flakes
• bay leaf
• chicken broth
• tomato
• medium-grain rice
• tomato paste
• garlic
• onion
• red bell pepper
• green bell pepper
• olive oil
• black pepper
• chicken thigh

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Ingredients

• ✓ adobo seasoning
• worcestershire sauce
• soy sauce
• achiote
• sazon seasoning
• sofrito
• manzanilla olive
• red cooking wine
• tomato sauce
• water
• potato
• carrot
• white sugar
• olive oil
• beef stew meat
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Ingredients

• ✓ adobo seasoning
• chicken thigh
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
2. 2 Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
3. 3 Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AMJcooks

Ingredients

• ✓ adobo seasoning
• pork loin roast
• chili powder
• cumin
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ adobo seasoning
• chicken breast
• all-purpose flour
• granulated garlic
• corn flakes cereal
• taco seasoning mix
• cooking spray

Instructions

1. 1 Trim chicken breast of any visible fat and cut into bite-sized pieces.
2. 2 Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
5. 5 Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• all-purpose flour
• egg
• water
• panko bread crumb
• rosemary
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
3. 3 Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
4. 4 Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.

By CookingWolf

Ingredients

• ✓ adobo seasoning
• nopales
• cheddar cheese
• cilantro
• flour tortilla

Instructions

1. 1 Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.
2. 2 Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

By Quiqui Dagle

Ingredients

• ✓ adobo seasoning
• tomato juice
• cider vinegar
• white sugar
• horseradish
• worcestershire sauce
• onion powder

Instructions

1. 1 Combine tomato juice, vinegar, sugar, horseradish, Worcestershire sauce, adobo seasoning, and onion powder in a 2-quart container. Mix well and chill for at least 1 hour.

By Lars Donie

Ingredients

• ✓ adobo seasoning
• garlic
• olive oil
• white vinegar
• sazon seasoning
• black pepper
• oregano
• pork shoulder

Instructions

1. 1 Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
2. 2 Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
3. 3 Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
6. 6 Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
7. 7 Let meat rest for 10 minutes before slicing.

By vpecchia

Ingredients

• ✓ adobo seasoning
• corn
• sour cream
• olive oil
• lime juice
• mexican seasoning mix
• green onion
• red bell pepper
• cilantro

Instructions

1. 1 Cut the corn kernels off the cob using a sharp knife.
2. 2 Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• skirt steak
• lime
• sazon
• onion
• beer

Instructions

1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill to medium-high.
3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Ingredients

• ✓ adobo seasoning
• ground beef
• garlic
• tomato sauce
• stuffed green olive
• olive brine
• garlic salt
• garlic powder
• black pepper

Instructions

1. 1 Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
2. 2 Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

By vegnewbie

Ingredients

• ✓ adobo seasoning
• pork sausage
• cooking spray
• egg
• muenster cheese
• multi-grain sandwich roll

Instructions

1. 1 Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
2. 2 Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
3. 3 Beat eggs and adobo seasoning in a bowl until light and frothy.
4. 4 Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
5. 5 Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• lamb chop
• worcestershire sauce
• cayenne pepper
• salt
• pepper
• duck sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
3. 3 Bake 1 hour in the preheated oven.
4. 4 Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

By Khadija Carryl

Ingredients

• ✓ adobo seasoning
• chicken tenderloin
• buttermilk
• panko bread crumb
• all-purpose flour
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• chicken thigh
• flour tortilla
• mexican cheese blend
• onion
• black olive
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ adobo seasoning
• canola oil
• honey mustard
• honey
• garlic
• paprika
• chive
• basil
• onion powder
• meat tenderizer
• chicken leg quarter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
3. 3 Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Tarahlynn Sweitzer