Easy recipes with marinated chicken and authentic Hispanic flavor

Disclaimer: This post is sponsored by Rumba Meats. The opinions are entirely my own and based on my experience.

I'm often asked if I prepare Hispanic food at home frequently or occasionally. The answer is always yes! Of course! I can't give up my traditions. Hispanic flavor is always present on my table, in one way or another, as a main dish or a side dish. 

I grew up watching my mother, aunts, and cousins cook for hours so the family could enjoy something delicious at mealtime, and sometimes I wondered, "How is it possible to spend hours cooking only to finish everything in ten minutes?" But it was like that; it wasn't easy, and yet it was all worth it to share it at the table with the family.

Times have definitely changed, and now that I'm in charge of ensuring good nutrition for my family, the main limitation is time. However, I've learned that it is possible. In all these years living here in the United States, I've learned that we can eat well by taking advantage of the products we can find in the market, which can make preparing food easier and also preserve our traditions.

One of these is Rumba Meats products. What could be easier than buying already marinated meat, opening the package, cooking it for just over 30 minutes, and having dinner ready?

Because I did it, and we really liked the end result, I want to share these two very easy recipes that I hope can serve as an idea for an easy, quick and delicious dinner! 

For these two recipes, I used Rumba Meats Adobado Chicken, which comes marinated with anchovy, pasilla, chipotle, raisins, orange, garlic, onion, oregano, cumin, and bay leaf. You can find this product at Giant stores. A package comes with five chicken tenders, and you can find HERE a coupon to encourage you to try it 

Two quick and easy recipes to prepare with marinated Adobado Chicken

This Chicken Adobado adapted perfectly to the Arroz a la Jardinera (Garden Rice) from my home country. The ingredients used to marinate this chicken are very similar to those we use in South America. You can cook the chicken for the main dish or use what's left for a side dish, salad, or some delicious fajitas like the ones I make at home.

Pot Chicken with Garden Rice

Ingredients:

1 package Rumba Meats Marinated Chicken

1 1/2 cups of rice

1/2 onion, diced

1 cup frozen carrots and peas

1/2 cup frozen corn

1/4 cup red bell pepper (optional)

2 cloves of crushed garlic

1 cube of chicken concentrate

Powdered food coloring or 1/2 tsp. toothpick

Salt and pepper to taste

Preparation:

1. In a pot, pour a little oil and lightly fry the marinated chicken pieces, turning them over occasionally so that they brown on both sides.
2. Once the pieces are browned, cover the pot and let it cook over medium heat for about 40 minutes. You don't need to add water, but I recommend checking it periodically to make sure it doesn't dry out, and if necessary, lower the cooking temperature slightly. While the chicken is cooking, you can prepare the rice.
3. In another pot, add a splash of oil and make a dressing with the onion and garlic.
4. When the onion is soft, add the toothpick. I like it to be very yellow, and I also add some powdered food coloring, but that's optional.
5. The water required for the quantity of rice is immediately added.
6. Add the chicken bouillon cube to the water (make sure it dissolves)
7. Add salt and pepper to taste.
8. Once the water starts to boil, add the rice.
9. Also add the red pepper if you are going to use it.
10. When the rice is cooked, place the frozen vegetables on top and set the pot aside.
11. The vegetables are mixed with the rice minutes before serving.
12. Ready! You can serve it with another vegetable on the side or a salad.

This other recipe is perfect if you have leftover chicken; it's super easy! The great thing about this next recipe is that it offers so many variations; you can add or subtract any ingredient you like.

Easy Fajitas with Marinated Adobado Chicken from Rumba Meats

Ingredients:

2 or 3 cups of Rumba Meats Adobado Chicken, cooked and chopped into small pieces

A package of flour tortillas

1 white onion, julienned

1/2 orange pepper

1/2 yellow pepper

1/2 red pepper (or green, optional)

Grated Monterrey or Mexican-style cheese

Sour cream

A splash of soy sauce

Preparation:

1. In some hot oil, cook the onion, adding salt and pepper to taste.
2. The peppers are added immediately.
3. Add a splash of soy sauce
4. Finish by adding the final ingredient and the star ingredient, which is the marinated chicken.
5. To serve, pour the prepared mixture onto a tortilla and top with some grated cheese and sour cream.

We like to add cheese, but the great thing about tortillas and chicken is their versatility. You can add or subtract ingredients and make them your own. You can also leave out the tortillas and serve the mixture with rice and beans. The options are endless.

Dinner is ready!