Adobo Chicken With Ginger Food

ADOBO CHICKEN WITH GINGER

Steps:

• Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
• Bring to a boil over medium heat.
• Once it boils, reduce heat to a simmer.
• Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
• After 30 minutes, remove lid and cook until liquid has reduced to half.
• Remove chicken from the pot to a serving plate.
• Strain the liquid from the pot to remove all the food particles, and set aside.
• Serve chicken hot over steamed rice and drizzle with reserved sauce.

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Steps:

• Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
• Add salt to taste. Serve hot with rice.

FILIPINO CHICKEN ADOBO

Steps:

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

CHICKEN ADOBO

Steps:

• For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
• Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
• Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

ADOBO CHICKEN WITH GINGER

Steps:

• Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
• Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

SLOW COOKER CHICKEN ADOBO

Steps:

• Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
• Remove and discard the skin from the chicken.
• Arrange the chicken in an even layer on top of the onion mixture.
• Whisk the soy sauce, vinegar, sugar and pepper together in a medium bowl.
• Pour over the chicken.
• Cover and cook until the chicken is cooked through and falling off the bone, about 4-5 hours on low.
• Remove and discard the ginger pieces and bay leaf.

ADOBO CHICKEN

Steps:

• Cut up chicken into bite size pieces.
• Crush and mince garlic.
• Slice onion.
• Mix all ingredients in a medium sauce pan.
• Cook on High heat until boiling.
• Reduce heat to med-low and simmer for 1/2 hr to 45 minutes until chicken is tender and the sauce has gone down.
• Make 1 1/2 to 2 cups white rice (according to package).
• Mix Rice and Chicken A'dobo together and serve.

FILIPINO CHICKEN ADOBO

Steps:

• Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
• Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.