I guess I've never understood adobo.

[Attjack]

I bought this on a whim when I saw it at the outlet store and for some reason expected a sauce that was ready to taste. But when I opened it I quickly realized that's not how it works. There's some liquid but it's mostly a solid which reminded me of hard peanut butter.

So now I have to figure out what to do with it. That's where you come in. Tell me if this makes sense. I'll prepare it as directed below and then I was thinking of braising a chicken in it. Will that work would it be good?

[Huskee]

My wife uses it in enchiladas. I add it (sometimes) to mayo or to BBQ sauce to liven it up.

[Attjack]

Do you buy a similar product?

[Huskee]

Attjack We get a storebought one, I forget which, but it's not that one. I will see if there's any in the fridge now to let you knwo what we use.

[mgaretz]

I have only used it for chicken and in the slow cooker (basically a braise as you were thinking).

[Attjack]

Cool, I'll do it in a dutch oven. Anything I should serve with it? Rice I guess?

[mgaretz]

Rice sounds good but honestly it's been so long since I made adobo (wife thinks it's too salty) that I can't recall what we served it with.

[Murdy]

Sounds like a soup base -- super cooked down, flavor that must be reconstituted.

[leol2]

Try putting it in chili