GRILLED CHICKEN ADOBO
This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
Provided by HEART-OF-MIDLOTHIAN
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
- Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
- Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g
CHICKEN ADOBO
In my humble opinion, Filipino chefs are masters of making and using vinegars. Adobo is a luscious chicken stew that is savory, sweet and rich. The use of cane vinegar to balance out the other flavors is a masterclass in acid use. You can also substitute pork shoulder in this recipe.
Provided by Jet Tila
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the excess skin and large lumps of fat from the chicken.
- Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
- Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
- When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
ADOBO BBQ CHICKEN
A delicious marinade makes this chicken so good! Wonderful on the grill or fixed indoors. Fill free to adjust the adobo sauce to your taste. We add more because we like it really spicy. Cook/Prep time does not include marination time of 1 hour or so.
Provided by Sassy in da South
Categories < 15 Mins
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken tenders into a large zip lock bag.
- Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
- Preheat indoor grill pan or outdoor grill to medium high heat.
- Spray grill with cooking spray.
- Grill chicken for 3-4 minutes per side or until cooked through.
Nutrition Facts : Calories 67.5, Fat 0.1, Sodium 160.7, Carbohydrate 16.3, Fiber 0.3, Sugar 11.1, Protein 0.2
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.
DELICIOSO ADOBO GRILLED CHICKEN
Provided by Ingrid Hoffmann
Categories main-dish
Time 25m
Yield about 1/2 cup adobo, 6 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
- Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
- When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
- Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams
GRILLED ADOBO-RUBBED CHICKEN
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
- Preheat a grill or large grill pan over medium-high heat.
- Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
- Serve with corn tortillas, lime wedges, avocado and cilantro.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- Yield: 1 1/2 quarts
GRILLED CHICKEN ADOBO
Found this recipe in the Favorite All Time Recipes Diabetic Main Dishes cookbook. Posting for safe keeping.
Provided by Kerena
Categories Chicken Breast
Time 29m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to Ziplock bag. Add cumin, oregano, thyme and red pepper; knead bag until blended. Place chicken in bag; press air out and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
- Spray grid with Pam. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3-4" from medium hot coals. Grill 5-7 minutes per side our until no longer pink in the center. Garnish with cilantro.
GRILLED CHICKEN ADOBO
Once you make the authentic Achiote Sauce Base, you're home free! This is just wonderful Mexican-inspired grilled chicken that has sophisticated but familiar flavors that are easy to enjoy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h40m
Yield 10
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish or resealable plastic food-storage bag. Mix remaining ingredients; pour over chicken. Cover dish or seal bag and refrigerate 2 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade 2 or 3 times, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Heat remaining marinade to boiling. Boil uncovered 8 to 10 minutes, stirring occasionally, until thickened. Serve with chicken.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
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