FILIPINO CHICKEN ADOBO (ADOBONG MANOK)
Make and share this Filipino Chicken Adobo (Adobong Manok) recipe from Food.com.
Provided by CraftScout
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 317.9, Fat 20.8, SaturatedFat 6, Cholesterol 103.5, Sodium 1438, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 28.3
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
FILIPINO CHICKEN ADOBO
My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)
Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g
CHICKEN ADOBO
Chicken Adobo is a Filipino Chicken recipe made in one pot. This is a simple dish to make. Crock pot method: In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
- Brown the chicken thighs underneath the broiler for 3-5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Remove the Bay leaves and serve with steamed white rice.
- Variations: For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
- For a saucier adobo, double the amount of soy sauce and vinegar.
Nutrition Facts : Calories 321.6, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1114.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.4, Protein 26.6
ADOBO CHICKEN
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
BEST CHICKEN ADOBO RECIPE
Try this authentic chicken adobo recipe for an authentic pinoy eating experience.
Provided by Eat Like Pinoy
Categories Main Course
Number Of Ingredients 9
Steps:
- In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate chicken legs for at least 1 hour.
- After 1 hour, heat the pot and put in the chicken legs with the marinade sauce.
- Add the bay leaves and onions. Cover and simmer for 40 minutes or until chicken is tender already.TIP: You can add more water if the pork is not yet tender.
- Set aside the chicken when tender.
- Heat oil in another pan, medium fry the chicken. Then, set aside when fried.
- Remove some oil from the pan before pouring the sauce & chicken into it.
- Simmer for another 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 282 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1702 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FILIPINO CHICKEN ADOBO
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
More about "adobo chicken food"
FILIPINO ADOBO CHICKEN (ONE-POT CRAZY TENDER!) - …
From dinnerthendessert.com
5/5 (21)Category Main DishCuisine FilipinoCalories 270 per serving
- Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
- Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.
CLASSIC CHICKEN ADOBO RECIPE - PANLASANG PINOY …
From panlasangpinoyrecipes.com
Estimated Reading Time 2 mins
- Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking.
- Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar.
- Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help enhance the flavor and add a little caramel glaze to the meat. The adobo is already yummy at this time but its taste improves as it ages. And don’t forget the rice – lots of rice as this is a particulary more-ish dish.
CHICKEN ADOBO (ADOBONG MANOK) RECIPE | PINOY FOOD …
From pinoyfoodguide.com
Cuisine FilipinoTotal Time 1 hr 55 minsCategory Main CourseCalories 234 per serving
- Remove the chicken from the marinade (reserve marinade) and pan-fry it when the oil gets hot enough.
EASY CHICKEN ADOBO - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (18)Total Time 1 hrCategory DinnerCalories 225 per serving
- Brown chicken well in a tablespoon of oil in a large skillet or deep frying pan. Remove from the pan and set aside.
- Combine the vinegar, soy sauce, sugar, garlic, black pepper, bay leaves and chillies and pour into the pan. Bring to a simmer.
- Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked and tender.
ADOBONG MANOK (CHICKEN ADOBO) - FILIPINO CHOW
From filipinochow.com
BEST EASY CHICKEN ADOBO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (563)Category Asian,Chicken,Herbs,Main,Rice And GrainServings 4
BEST FILIPINO ADOBO CHICKEN WINGS RECIPES | FOOD …
From foodnetwork.ca
2.6/5 (74)Category Asian,Chicken,Fruit,Herbs,MainServings 6-8Total Time 1 hr 40 mins
ADOBO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Paprika, salt, garlic, and vinegarType Sauce or marinadePlace of origin Spain, Portugal
SPANISH ADOBO RECIPES FOR BEEF, PORK, AND CHICKEN
From thespruceeats.com
Estimated Reading Time 3 mins
PHILIPPINE ADOBO - WIKIPEDIA
From en.wikipedia.org
Course Main courseServing temperature HotPlace of origin PhilippinesVariations Some sugar for sweet-salty taste. Adobo with no broth, only coating on the chicken.
CHICKEN ADOBO - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (11)Calories 280 per servingCategory Main
- Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until browned. You may need to work in batches.
- Remove the chicken from the pan. Add the garlic and 1 tablespoon jalapeno to the pan and cook for 30 seconds, stirring constantly.
- Add the vinegar, soy sauce, brown sugar, pepper and bay leaves to the pan. Return the chicken to the pan.
- Bring the chicken mixture to a simmer. Reduce the heat to medium low. Cover the pan and simmer for 35-40 minutes, or until chicken is tender.
ADOBO CHICKEN SANDWICH - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
3.7/5 (3)Servings 4
- Place the onion in the Rockcrok® Everyday Pan, then place the chicken on top of the onion.In a medium bowl, combine the vinegar, soy sauce, brown sugar, and garlic rub.
- Pour the mixture over the chicken.Microwave, covered, for 12–15 minutes, or until the chicken reaches 165°F (74°C).Meanwhile, for the sauce, finely grate the ginger to measure 1 tsp (5 mL).
- Stir and combine the mayonnaise, ginger, lemon juice, and green onion.Remove the chicken from the pan and transfer the pan to the stove.
FILIPINO CHICKEN ADOBO - SEASIDE RECIPES
From seasiderecipes.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 778 per serving
- Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
CHICKEN ADOBO - THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (4)Calories 398 per servingCategory Dinner, Main Course
- Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
- To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
- Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
- Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
EASY CHICKEN ADOBO RECIPE | MYRECIPES
From myrecipes.com
4/5 (12)Calories 251 per serving
- Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
- Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
- Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 235Calories 63 per servingCategory Filipino Recipes
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
WHAT TO SERVE WITH CHICKEN ADOBO? 7 BEST SIDE DISHES ...
From eatdelights.com
Reviews 1Category Side DishesServings 1Total Time 20 mins
- Lumpiang Sariwa (Fresh Spring Roll) A crunchy and juicy fresh spring roll is an ideal partner for Chicken Adobo. The combination of these two makes a perfect combination.
- Fried Rice or Noodles. Fried Rice or Noodles is a great companion for Chicken Adobo. It’s another Chinese-inspired dish from the Philippines, and it can be served hot or cold.
- Sinigang (Sour Soup) Sour soup is another popular Filipino dish that’s served along with rice. The sourness comes from tamarind, which is widely available in the Philippines.
- Kare-kare (Oxtail Stew) Kare-Kare is a famous Oxtail stew originating from the Philippine Islands, which you can serve as a stew or soup. It has thick savory peanut sauce, and the meat is usually cooked to tender perfection using slow heat.
- Lechon Kawali (Fried Pork Belly) Lechon Kawali is another Filipino dish famous for having crispy and crunchy skin, while the meat remains very tender inside.
- Shredded Raw Carrot Salad. Shredded Raw Carrot Salad is another side dish that complements the Chicken Adobo. It’s also served along with other dishes like fried fish or even fried chicken.
- Pinakbet (Vegetable Stew) Pinakbet is a dish that contains mixed vegetables like eggplant, string beans, okra, squash, and some others. The vegetables are usually sauteed to perfection then cooked in fish sauce with the use of shrimp paste.
ADOBO CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4/5 (32)Calories 483 per servingServings 4
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
- Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
CHICKEN ADOBO - JO COOKS
From jocooks.com
4.6/5 (37)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 654 per serving
- Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.
- Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.
- Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.
- Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.
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