Chicken Adobo

3/4 cup flour
3/4 cup sugar
2 tbsp. each McCormick Tour de Flavor Ground Ancho, Guajillo, and Chipotle Chile Peppers
1-1/2 tsp. McCormick Ground Black Pepper
2 tbsp. McCormick Garlic Powder
3 oz. soy sauce
6 tbsp. tomato paste
3/4 cup cider vinegar
4-1/2 cups water
3/4 cup vegetable or olive oil
9 pounds cubed chicken

1. Combine all dry ingredients; set aside.

2. Combine wet ingredients except oil; set aside.

3. Heat oil in large saute' pan until very hot; add chicken cubes. Sear until meat is well browned but still rare.

4. Add dry seasoning mixture and allow to cook for 1 to 2 minutes. Add wet sauce mix and bring to a simmer.

5. Cook until chicken reaches internal temperature of 160�F. Serve over rice.

Chef's Tip: This recipe can also be made using beef or pork in place of chicken. Cook pork to 160oF. internal temperature, same as chicken; cook beef to desired internal temperature. You may use less tender cuts of meat for this dish but increase the cooking time to 35 to 45 minutes and cook, covered, to allow the meat to tenderize. Additional water may need to be added to prevent the sauce from scorching.

YIELD: 24 servings, 7 ounces each

McCormick, Inc