Chicken Adobo I Food

INSTANT POT CHICKEN ADOBO

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

CHICKEN ADOBO

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.

CHICKEN ADOBO

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.

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.

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.