Adobo Chicken Recipe

Blue Wave Bar & Grill

This is one of the recipes that Executive Chef Marc Brislin created to add elements of Asian fusion to the Blue Wave Bar and Grill dinner menu.

Cook Tip: This dish would go well with a slightly spicy white wine or even a lightly hoppy beer. For chicken, you can brine the breasts in a salty liquid and add some sugar to keep them moist and add some solid flavor. Cook chicken to 165 degrees so just use the cooking time as a rough gauge. Use an oven thermometer to pierce the skin in thickest part of the bird to get proper temperature.

Recipe Info

Restaurant: Blue Wave Bar and Grill | San Diego

Servings: 4
Prep Time: 1 hour(s)
Cuisine: Asian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (48)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



Preheat oven to 400°

1 Combine garlic, rice vinegar, soy sauce, bay leaf and sugar in a saucepan. Bring to a boil then turn the heat off.  Reserve.

2. Meanwhile, wash and thoroughly dry the breasts with paper towels.

3. In a large sauté pan, heat olive oil in medium high, carefully observing the pan to avoid reaching the smoking point. The oil should be very hot.

4. Place all  breasts serving side down on the sauté pan and brown for 2 minutes, turn and brown for 2 more minutes.

5. Add crimini mushrooms. Leave breasts and  mushrooms in the pan if it is oven proof or put them in a baking dish.

6. Add chicken stock and the adobo sauce.

7. Cook in a 400 degree oven for 25 minutes.

Serve with steamed rice and seasonal vegetables.

Recipe Note:

Chef's note: For a more elegant presentation ask your butcher to fabricate the breast halves "airline" style.


2 each garlic cloves, minced 1 C. rice wine vinegar 1 C. soy sauce 5 oz. brown sugar 1 each bay leaf 2 Tbsp. olive oil 4 each chicken breasts halves 8 oz. crimini mushrooms 8 fl. oz. chicken stock


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