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Recipes
A Dozen Ways To Make Dump Chicken
By carvalhohm
Dump chicken pieces and your choice of sauce ingredients into a 1-gallon freezer bag, seal it and stick it in the f...
- Basic BBQ Chicken
- chicken
- 1/2 cup ketchup
- 1/4 cup water
- 1/4 cup packed brown sugar
- 3 tablespoons dry onion soup mix
- Caribbean Chicken
- chicken
- 1 (8-ounce) can pineapple chunks with juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon nutmeg
- 1/3 cup orange juice
- 1/2 cup raisins
- Lemon and Garlic Chicken
- chicken
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons fresh chopped parsley
- 3 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- Russian Chicken
- 2/3 cup apricot preserves
- 16 ounces Russian salad dressing
- 2 packages dry onion soup mix
- Sticky Chicken
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 3 tablespoons peanut butter (smooth or chunky)
- 3 tablespoons ketchup
- Cantonese Chicken
- 1/2 cup ketchup
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoon lemon juice
- Teriyaki Chicken
- 1 clove garlic, minced
- 1/3 cup soy sauce
- 2 tablespoons rice wine
- 1 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced ginger (optional)
- Spiced Citrus Chicken
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoon cayenne, or to taste
- 1/2 teaspoon black ground pepper
- 1/2 teaspoon seasoning salt
- Spicy Sweet Glazed Chicken
- 2 teaspoons minced garlic
- 2/3 cup apricot preserves
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1 teaspoon Tabasco, or to taste
- Garlic Dijon Chicken
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons Dijon-style mustard
- 2 tablespoons lime juice (or lemon juice)
- Honey Sesame Chicken
- 1/2 cup chicken broth or water
- 3 tablespoons sesame seeds
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- Pepper Lime Chicken
- 1/2 teaspoon lime zest
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
Grilled Chicken Salad
By carvalhohm
Place chicken breasts in resealable bag
- 4 chicken breasts
- 1 bottle (24 oz.) GOYA® Mojo Piña Marinade
- 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 cup GOYA® Palmitos – Salad Cut (Hearts of Palm), thinly sliced
- 1 container (10 oz.) of arugula or salad greens of your choice
- Dressing:
- ½ cup GOYA® Passion Fruit Cocktail
- ¼ red onion, diced
- 1 cup Extra Virgin Olive Oil
- ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
Grilled Chicken Sandwiches
By carvalhohm
Transfer chicken to gallon-size zip-top bag
- 1.5 lbs. chicken breasts
- 1 chipotle pepper, finely chopped, plus 4 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, divided
- 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- ½ cup plus 2 tbsp., mayonnaise
- 5 Kaiser rolls, halved
- 10 avocado slices (from 1 avocado)
- 10 tomato slices (from 2 medium tomatoes)
- 5 leaves from 1 head green leaf lettuce
Grilled Chicken Fajitas
By carvalhohm
In large ziptop bag, add chicken, Mojo and 1 tsp
- 6 boneless, skinless chicken breast halves (about 3 lbs.)
- 1½ cups GOYA® Mojo Criollo Marinade:
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 red, green and/or yellow bell pepper, cut into ¼”-thick strips
- 1 large yellow onion, cut into ¼”-thick strips
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. GOYA® Sazonador Total
- 1 pkg. (18 oz.) Fajitas-Flour Tortilla, warmed
- For the garnish:
- 1 container (12 oz.) frozen GOYA® Guacamole, thawed
- 1 jar (17.6 oz.) GOYA® Pico de Gallo
- 1 cup sour cream
- 1 jar (8 oz.) GOYA® Salsita (preferred flavor)
Tamarind Chicken
By carvalhohm
Heat 1 tsp. oil in medium skillet over medium-high heat
- Extra Virgin Olive Oil, divided
- 1 medium red onion, finely chopped (about ¾ cup)
- 1 tsp. Minced Garlic
- 1 chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- ½ tsp. ground cumin
- 1 can (9.6 oz.) GOYA® Tamarind Nectar
- 2 boneless, skinless chicken breast halves, cut into ¾” cubes
- 2 scallions, thinly sliced
Grilled Chicken with Mango Barbeque Sauce
By carvalhohm
In medium pot over medium-high heat, bring fruit pulp, barbeque sauce, 1 tsp
- 1 package (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
- 1 cup barbeque sauce
- 2 tbsp. + 1 tsp. chili powder, divided
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- ¾ tsp. ground cumin, divided
- 3 boneless, skinless chicken breast halves, thinly sliced into 6 cutlets
Tropical Chicken Skewers
By carvalhohm
In large container with lid, or in large zip-top bag, mix together chicken, mojo, juice and adobo until coated; tra...
- 2 lbs. boneless, skinless chicken breast and/or thighs, cut into ¾ cubes
- ½ cup GOYA® Mojo Criollo Marinade:
- ½ cup Pineapple Juice
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 can (20 oz.) Pineapple Chunks, drained
- ½ yellow onion, cut into 1" pieces
- ½ green bell pepper, cut into 1" pieces
- 1 tbsp. Vegetable Oil
Grilled Lemon-Herb Chicken
By carvalhohm
In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Adobo, cumin and red pepper flakes; transf...
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp. Lemon Juice
- 2 tsp. freshly chopped cilantro
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- 2 tsp. dried oregano leaf
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
- ½ tsp. ground cumin
- ½ tsp. red pepper flakes (optional)
- 4 bone-in, skin-on chicken pieces (breasts, legs, and/or thighs), about 2 lbs.
Grilled Chicken
By carvalhohm
In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well ...
- 2 packets Sazón GOYA® with Coriander and Annatto
- 1 tbsp. Minced Garlic
- 2 tsp. freshly chopped cilantro (leaves and stems)
- 1 tsp. Extra Virgin Olive Oil
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 tsp. ground oregano
- ½ tsp. ground cumin
- ½ tsp. hot pepper flakes
- 1 whole chicken (about 4 lbs.) butterflied (note: Ask your butcher to butterfly the chicken, or follow our simple instructions here)
Grilled Chicken with Chimichurri Sauce
By carvalhohm
To bowl of food processor, add onion, garlic, Adobo and hot pepper flakes
- ¼ red onion chopped
- 1 tbsp. Minced Garlic or 4 cloves garlic peeled
- ½ tsp. Adobo All-Purpose Seasoning with Pepper
- tsp. hot pepper flakes
- ½ cup packed fresh cilantro
- ½ cup packed fresh parsley
- 2 tbsp. packed fresh oregano
- 2 tbsp. Red Wine Vinegar
- ½ cup Extra Virgin Olive Oil plus more for brushing
- 1 pkg. (1.5 lbs.) chicken breasts
- 1 onion thinly sliced into rings
- 2 red and/or green bell peppers cored seeded and thinly sliced into rings