Adobo Marinade Food

FAMOUS CHICKEN ADOBO

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.

ADOBO SAUCE RECIPE

Steps:

• Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
• Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
• Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
• While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
• Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
• Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
• Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
• Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
• Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you'd like a thinner sauce, or use as-is.

FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)

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.

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.

EASY ADOBO SAUCE

Steps:

• Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
• I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
• Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
• Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
• Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
• Use immediately or store in an airtight container in the fridge. It should also freeze quite well.

BEEF ADOBO

Steps:

• First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.
• Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.
• The next morning remove the beef from the marinade.
• Next, we will pat the beef dry with a kitchen cloth and sear it in a heavy-bottomed cast-iron skillet. Make sure it's dry otherwise it won't colour at all
• When the meat is seared you add the marinade straight to the pan and let it come to a boil.
• At this point you will think that I am taking you for a ride but, trust me, I'm not. The sauce will come to the boil and look terrible. Don't worry. This is just albumin from the meat juices and it coagulates on the surface. Just strain it through a sieve and put the meat and the strained liquid in an oven-safe dish.
• Wrap up with tin foil or close with a lid. Place in the oven at 150C for 3 hours or until the beef is soft and tender.
• We are braising this adobo. Until it's rich, soft and succulent. Once you have checked it and you think it's done. Your dish is technically ready.
• To thicken the adobo sauce. Pout the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.
• Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick or glumpy.
• When done, add back the beef and serve with your side of choice.

PUERTO RICAN ADOBO MARINADE

Steps:

• Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.

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.

ADOBO MARINADE

Steps:

• Mix all ingredients together and use on meats, chicken, tempeh, or fish.