Chicken Adobo Ii Food
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
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 II
This recipe is from the Philippines. My stepfather was a Filipino, and I learned a few recipes from his family.
Provided by SHERRY1952
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.
- Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.
- Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 4.6 g, Cholesterol 95.8 mg, Fat 20.4 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.9 g, Sodium 691.4 mg, Sugar 0.2 g
CHICKEN ADOBO
Provided by Giada De Laurentiis
Time 2h57m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
- Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
- Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.
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
CHICKEN AND PORK ADOBO
Chicken Pork Adobo (CPA) is the ultimate comfort food! This Filipino stew is easy to make and bursting with savory, garlicky flavors that's perfect with steamed rice!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h10m
Number Of Ingredients 10
Steps:
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
- Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
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.
FILIPINO-STYLE CHICKEN ADOBO RECIPE
Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.
Provided by Sho Spaeth
Categories Mains Quick Dinners
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
- To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
- To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
Nutrition Facts : Calories 814 kcal, Carbohydrate 50 g, Cholesterol 360 mg, Fiber 2 g, Protein 78 g, SaturatedFat 7 g, Sodium 3865 mg, Sugar 0 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
More about "chicken adobo ii food"
CLASSIC CHICKEN ADOBO RECIPE - PANLASANG PINOY RECIPES™
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.
BEST CHICKEN ADOBO RECIPE - HOW TO MAKE CHICKEN ADOBO
From delish.com
3.5/5 (2)Category Dinner Party, Winter, DinnerOccupation Senior Food EditorTotal Time 2 hrs 15 mins
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 222Calories 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.
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.
EASIEST CHICKEN ADOBO RECIPE | BON APPéTIT
From bonappetit.com
4/5 (76)Servings 4
- Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
- If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
- Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
- Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper. → Wait a second, what is white vinegar, anyway?
CHICKEN ADOBO - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 1Estimated Reading Time 3 minsServings 6
- In a heavy bottom, Dutch oven pan heat oil over medium heat. Add chicken skin side down. Be sure not to crowd the pan, so cook chicken batches if needed. Cook until golden brown, about 7-10 minutes, making sure to lift pieces half way through for oil an fat to flow through. Cook Transfer cooked chicken onto plate and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate.
- Stir the corn starch into the chicken broth to create a slurry. Add slurry, soy sauce, Nature’s Intent Apple Cider Vinegar, fish sauce or Worchestire sauce, sugar and garlic to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar.
- Return chicken to pot skin side up. Cover and cook for about 35-40 minutes or until chicken is tender and easily pulls away from bone.
ADOBONG MANOK OR (CHICKEN ADOBO) RECIPE | PANLASANG PINOY ...
From panlasangpinoyrecipes.com
Reviews 2Estimated Reading Time 2 mins
CHICKEN ADOBO- HOW TO COOKING IN 3 ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 4Calories 1006 per servingCategory Main Course
- Marinate the chicken for better taste. You can use any part of the chicken to prepare chicken adobo, but my preferred part is the chicken thigh or leg, bone-in, and skin-on.
- Pan-fried the chicken and saute the aromatic. Pan-fried the chicken before braising will add a layer of flavor to the chicken due to the Maillard reaction and caramelization of the sugar.
- Braise the chicken. Next, add the pan-fried chicken back to the pan. And the remaining steps are straight forward. Add the remaining ingredients and return the marinade to the pan.
FILIPINO CHICKEN ADOBO (SO FLAVORFUL & EASY!)
From carlsbadcravings.com
Reviews 12Servings 6Cuisine AsianCategory Main Dish
- Whisk the marinade ingredients together in a large bowl or freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 4-24 hours.
- Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
- Bring the chicken to a boil, then cover and reduce to LOW. Simmer, covered for 25 minutes, flipping the chicken once at 15 minutes and replacing lid.
- After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10- 20 more minutes. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively (but not likely), if the sauce isn't thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
CHICKEN ADOBO - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.7/5 (18)Estimated Reading Time 7 minsServings 3Total Time 1 hr 10 mins
- Heat the coconut oil over medium heat in a big pot. Add garlic, whole peppercorns, red pepper flakes, and saute for 5 minutes (until the garlic is golden and everything smells really good).
- Add the chicken (skin-side down) and cook for another 5-7 minutes until the skin is nice and browned.
- Stir in the coconut milk, coconut vinegar, and soy sauce, plus 1 cup water. Add bay leaves. Bring to a boil. Then turn heat down to a simmer. Put the lid on and let simmer for 45 minutes.
- Remove lid. Bring heat back to medium and cook another 15 minutes. The liquid/sauce will get thicker and gravy-like. Keep cooking until it reaches the consistency that you prefer. Chicken should be falling-off-the-bone tender by this point. Remove and discard the bay leaves. Eat with rice ^_^
CHICKEN ADOBO - THE RECIPE CRITIC
From therecipecritic.com
4.3/5 (3)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.
FILIPINO CHICKEN ADOBO WITH POTATOES - KAWALING PINOY
From kawalingpinoy.com
Ratings 41Calories 458 per servingCategory Main Entree
- In a bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid.
- In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
- Add chicken including onions, garlic, and bay leaves and cook, turning occasionally until chicken is lightly browned.
CHICKEN ADOBO (ADOBONG MANOK) - AUTHENTIC FILIPINO RECIPE ...
From 196flavors.com
5/5 (3)Category Main CourseAuthor Mike BenayounTotal Time 50 mins
- In a bowl, combine chicken, soy sauce, vinegar, sugar, garlic, onion, peppercorns, and bay leaves. Cover and marinate for at least 30 minutes in the refrigerator. Drain chicken and set marinade aside.
- Heat oil In a large skillet over medium heat. Add chicken and cook on all sides for 8 to 10 minutes, until chicken is lightly browned.
- Add the reserved marinade and water. Stir and bring to boil. Cook on high heat for 5 minutes, then lower heat, cover, and simmer for about 25 minutes, or until chicken is cooked through.
CHICKEN ADOBO - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (51)Total Time 1 hr 15 minsCategory Chicken And PoultryCalories 461 per serving
- Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp.
- Add in the coconut milk, soy sauce, vinegar, sugar, pepper/peppercorns, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
- In the last 10 minutes of cooking, turn up the heat to medium high to thicken the sauce slightly. Be careful not to heat the sauce too aggressively or too long, or the sauce may "split," and transform from sticky/creamy to oily! Serve over steamed rice.
CHICKEN ADOBO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Heat a dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add chicken skin-side down and brown 10 minutes, turning occasionally
- Add vinegar, soy and sugar, bay leaves, bring to boil, add back chicken, lower heat to simmer and cover 30-35 minutes
FILIPINO CHICKEN ADOBO | CHICKEN RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (310)Servings 4Cuisine FilipinoCategory Main
CHICKEN ADOBO - IC WELLNESS
From icwellness.org
Estimated Reading Time 3 mins
CHICKEN ADOBO | FOODLAND ONTARIO
From ontario.ca
Servings 4Estimated Reading Time 40 secs
SKILLET CHICKEN ADOBO WITH COCONUT RICE. - HALF BAKED HARVEST
From halfbakedharvest.com
4.5/5 (289)Total Time 45 minsServings 6Calories 398 per serving
CHICKEN ADOBO RECIPE : SBS FOOD
From sbs.com.au
3.4/5 (73)Servings 8Cuisine FilipinoCategory Main
CHICKEN-PORK ADOBO FIT FOR ARISTOCRATS | INQUIRER LIFESTYLE
From lifestyle.inquirer.net
Estimated Reading Time 4 mins
DELICIOUS CHICKEN ADOBO RECIPE - ADOBONG MANOK - ONE ...
From onemoderncouple.com
Estimated Reading Time 4 mins
CHICKEN ADOBO (AN AUTHENTIC FILIPINO DISH ADOBONG MANOK ...
From internationalcuisine.com
3.8/5 (40)Total Time 1 hrCategory Main DishCalories 900 per serving
WHAT IS ADOBO CHICKEN? - THE DAILY MEAL
From thedailymeal.com
Author Kristie ColladoEstimated Reading Time 1 min
CHICKEN ADOBO - THE AMATEUR GOURMET
From amateurgourmet.com
Estimated Reading Time 7 mins
7 INGREDIENT CHICKEN ADOBO RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
Servings 4Estimated Reading Time 3 mins
CHICKEN ADOBO WITH BROWN RICE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Thai And South-East AsianCategory Main CourseServings 4
CHICKEN ADOBO RECIPES | ALLRECIPES
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CHICKEN ADOBO - THE FOOD PIG
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RECIPE OF JAMIE OLIVER CHICKEN ADOBO | THE US FOOD RECIPES
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CHICKEN ADOBO NUTRITION FACTS - EAT THIS MUCH
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