Black Label Adobo Seasoning Makes Chicken and Beef Robustly Flavorful
Cheeseboro Kitchens Black Label Adobo Seasoning Chicken & Beef with Plantains
served over brown rice
Cheeseboro Kitchens Black Label 6-Spice adds zippy Asian spice to a crispy garlic pork dish
Cheeseboro Kitchens Black Label Adobo Seasoning, along with just enough olive oil and cider vinegar to help it stick — was used as part of marinade for both chicken and beef cubes.
The meats were joined by plantains and red onion before going into a pan and slow-cooked in the oven for a few hours.
Near the end of cooking the pan juices were poured into a pot where more Black Label Adobo seasoning was added along with soy sauce, brown sugar, and coconut milk before being returned back to the pan, coating all the ingredients, and finishing in the oven.
The result is a richly and robustly layered flavor, comfortingly and rustically homey dish, satisfying with juicy and tender beef and fall-off-the-bone chicken and soft clouds of plantain, all nearly as aromatically pleasing as it is to eat (and try not to eat more off, though I wanted to).
Our Black Label Adobo Seasoning has a uniquely complimenting combination of ingredients that a little goes a very long way, which bodes very well for the numerous number of other dishes we plan to use it with.
