LOLAH'S CHICKEN ADOBO
My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.
Provided by foodelicious
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
- Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.6 g, Cholesterol 141.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 34.6 g, SaturatedFat 2.5 g, Sodium 1049.9 mg, Sugar 0.4 g
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.
CROCK-POT CHICKEN ADOBO
Use thighs only--chicken breasts are not for the Crock-pot. Got this off thriftyfun.com. It was originally posted by Jess from Hillsboro, OR.
Provided by AlaskaStephanie
Categories Chicken Thigh & Leg
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken thighs in the Crock-pot.
- Mix all remaining ingredients and pour over chicken.
- Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Nutrition Facts : Calories 394.9, Fat 26.1, SaturatedFat 7.3, Cholesterol 143.3, Sodium 1639.9, Carbohydrate 5.8, Fiber 0.7, Sugar 1.3, Protein 33
CHICKEN ADOBO
I originally found this recipe on Epinions from one of my favorite writers there, KCFoxy. It is delicious.
Provided by Barenakedchef
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl combine thawed chicken, water and salt.
- Allow chicken to soak several minutes while preparing the other ingredients.
- Just before adding to frying pan, drain on paper towels.
- In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
- Heat on medium low setting, covered, about 15 minutes.
- In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
- Cook for 5 minutes, stirring occasionally.
- Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
- Cook 5 minutes per side.
- Reduce heat to simmer and pour vinegar-soy mixture over chicken.
- If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
- Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
- Pour vinegar-soy mixture over top, and cook 2 hours, covered.
- Remove cover, increase setting to high and finish cooking an additional 1 hour.
- Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
- Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
- Stew meat works well here.
- May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
- May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
- Proceed as above.
- *Discard bay leaves before serving.
Nutrition Facts : Calories 547.7, Fat 42.4, SaturatedFat 10, Cholesterol 157.9, Sodium 1740.3, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 34.8
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