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Adobo buttermilk chicken with onions

I finally cooked!!! Can you believe it? I am so excited to have a recipe to share with you.

After flying back from a week in Seattle, I needed to replenish my refrigerator and get back to the kitchen. I went to the store without much of a plan. I picked up a pack of skinless boneless chicken breasts because they were on sale, some dry beans to make rice and beans for lunch, a can of chipotle peppers in adobo sauce to add to the rice, and some random produce.

Then I decided to get a container of plain yogurt to use as a base for marinade for the chicken, but couldn't find a little container. That's when the light bulb went off: buttermilk! You see, I grew up in Russia, and buttermilk was a staple in our diet. We would drink a glass of buttermilk, which came in regular and strawberry flavor, with cookies, just like US kids drink milk with cookies. I love buttermilk in pancakes, cakes and scones (aha, scones! I will post a recipe I made later this week, but for now check out this one).

So I decided to pick up a container of buttermilk to make an adobo & buttermilk bath (marinade) for the chicken.

Adobo Buttermilk Chicken with Onions

1 cup buttermilk
2 tablespoons adobo sauce (feel free to add chopped chipotle peppers if you like your food very hot)
3 chicken breasts, cubed into 1" pieces
1/2 onion, thinly sliced

1. Combine all ingredients in a bowl (I used a large Pyrex measuring cup) and let it sit in the refrigerator for at least an hour (if you let the chicken marinade over night, the flavor will be even better).

2. Preheat the oven to 400F. Alternatively, you can grill the chicken on skewers if you have a grill: I did not, so I sprayed a roasting dish with some oil, added the chicken and onions in one layer and baked for 15 minutes. [You can also brown the chicken in a skillet on top of the stove, but then you'll have to babysit it.]

3. After baking the chicken for 15 minutes, put it under a broiler for a few minutes to get the gorgeous color.

Serve the chicken with sauteed green beans, rice, or on top of a salad. The buttermilk tenderizes the meat, and the adobo sauce adds a punch of heat. And don't forget the onions: they are full of flavor after sitting in the adobo buttermilk marinade and then getting charred underneath the broiler.

Take that, 5 ingredient girl :) This recipe takes minutes to put together, and less than 20 minutes to cook. Enjoy!


♥peachkins♥ said...

This is perfect for lunch!

fuat gencal said...

Ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.


Delicious Dishings said...

I can't believe you had flavored buttermilk - I've never heard of such a thing. I often use buttermilk when I'm making fried chicken.

I love that little dish/pan you used!

Unknown said...

Damn, when is it my dinner time :(? THis lovely chicken dish just made me super hungry. Looks so good!
*kisses* HH

Unknown said...

nice! digging the photo watermark. want one too!

momgateway said...

wow...I'll remember to make this when I have buttermilk around!

Cara said...

This is a perfect example of how simple ingredients can create something magnificently delicious - I love the tenderizing powers of buttermilk!

Anonymous said...

I love the idea of buttermilk and adobo marinade, super!

Deeba PAB said...

Love it to bits... the flavours and the very thought of buttermilk in there. Love the pot Olga... have a similar one I got from my trip to South India.

Deeba PAB said...

Marinating in the fridge now, and have some bread dough rising for tomorrow...YUM! Thanks for this Olga!

Ria said...

Hi! Is there a way to turn the buttermilk in the marinade into a sauce after its done tenderizing the chicken?

Olga @ MangoTomato said...

TD, I hope you check back in to see my answer.

I would not reuse the marinade, because reheating the buttermilk will lead it to separate and it'll be a mess.

Tracee said...

Don't know if you are getting these messages since the recipe is so old...but I think this sounds perfect to wrap in a tortilla or served on some foldable flatbread. What would you recommend for a sauce? I'm thinking anything with adobo would be a little too repetitive. I was raised in south Texas and tend to put a mexican spin on recipes. I'm going to try it tonight with some cilantro rice and will probably make my version of pico de gallo (with avacadoes) to go with it.
Any other ideas?

Olga @ MangoTomato said...

Hi, Tracee!
I do get the notifications. Thank you for your comment and I can't wait to see how the dish comes out. I think it'd be great with a yogurt/cilantro/garlic/cucumber sauce. You can serve it with rice or beans or maybe grilled corn?
Let me know if this helps.

afracooking said...

Beautiful! I can just smell the chicken roasting!