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A staple in Latin Caribbean cooking, this seasoning transcends island cooking to make any grilled meats, rice dishes, soups and stews savory and golden. A traditional blend of onion and garlic, sea salt, cumin and black pepper, oregano and bay leaf with a pinch of turmeric.

A must have for arroz con pollo, or chicken and rice, simply add whatever veggies you have on hand for a quick and easy one-pan meal that pleases the whole family.

Season bean and lentil dishes with this classic savory-smoky-golden seasoning. Take a break from sweet and sticky bbq beans and use this instead with aromatic veggies like onion, celery, garlic and peppers (otherwise known as sofrito).

Mix with orange and lime juice and marinate chicken or pork for slow roasting. Shred meat for tortas and top with avocado and pico de gallo.

Season oven fries or other root veggies for salty savory tasty veg your whole family will love.


Arroz con Pollo
~Serves 3-4 , generously~

2 tablespoon olive oil
4-6 boneless skinless chicken thighs
2 tsp ADOBO
2 tsp paprika or MAYA or SMOKE or ORO (opt)
3 cloves garlic, minced fine
1/2 green pepper, diced fine
1/2 medium onion, diced fine
handful of cilantro - stems and leaves
1 1/2 tsp ADOBO
1 cup tomato sauce
1 cup white rice, rinsed
1/2 cup frozen peas (try pigeon peas!)
1/2 cup chopped green olives
Garnish: cilantro leaves, lime wedges

Heat oil in a large skillet on med-high. Season chicken with ADOBO and paprika (if using). Arrange chicken in pan and leave to sear at least 5 mins. Flip and cook another 4-5 minutes. Remove to a plate.
Reduce heat to med-low and stir in chopped veg, cooking until soft but not brown, about 3-5 mins. Stir in remaining ADOBO, then stir in tomato sauce with 1 1/4 cup water, and bring to a simmer. Stir in rice and top with chicken. Cover, reduce heat to low and cook until rice is tender, 15 - 20 mins.
Remove cover and scatter peas and olives , recover and cook another 5 mins or so.
Garnish with chopped cilantro and lime wedges.