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.
EASIEST CHICKEN ADOBO
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Philippines Chicken Braise Garlic Chile Pepper Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7-10 minutes. Transfer to a plate and turn thighs skin side up.
- Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.
- Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35-40 minutes.
- Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.
- Serve chicken over rice topped with remaining chile and more pepper.
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 ADOBO
This is a common Filipino dish. It is usually served as a side dish with a big plate of rice. The adobo is added to the rice, mixed in and eaten, traditionally, this is a finger food or is eaten with a large spoon. It can be made with pork or chicken. It is marinated in a vinegar sauce from 10 minutes for quick adobo to at least 2-8 hours for a richer flavor. It can be simmered until the liquid evaporates. I have chosen to do a more Portuguese style of browning the chicken after simmering and reducing the sauce.
Provided by Amy in Hawaii
Categories Very Low Carbs
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cut up chicken pieces in a bag or container to marinate with the garlic, bay leaves, peppercorns, vinegar, soy sauce, 1/2 cup hot water and optional salt. 1 tsp sugar or 1/2 tsp honey can be added optionally. It will help cut the bitterness from the soy sauce. Marinate at least 2 hours or overnight in the refrigerator.
- Place the chicken and marinade in a non reactive pot (stainless steel, glass, or acryllic). Add water to almost cover the meat.
- Turn on heat to high and bring to a boil. Turn down heat to a simmer. Skim off any scum that rises to the top.
- Simmer uncovered for 30-40 minutes. Chicken should be tender but not falling apart.
- Heat 1/4 inch of oil a frying pan until it is hot. Use a tong and take out chicken pieces and pat on a paper towel to dry off marinade. Saute chicken pieces in hot oil until browned. It will only take a few minutes on each side. Remove the browned pieces and set aside in serving bowl.
- Reduce remaining marinade until it is thickened. For a thicker sauce combine 1/2 tablespoon cornstarch with 1/4 cup water. Stir to dissolve, and add to sauce. Continue to cook until sauce is thick enough to coat the back of a spoon. Spoon sauce over chicken pieces. Serve hot with rice.
Nutrition Facts : Calories 450.5, Fat 27.6, SaturatedFat 7.8, Cholesterol 188.4, Sodium 1333.4, Carbohydrate 3.5, Fiber 0.8, Sugar 0.5, Protein 43.5
ONE-PAN CHICKEN ADOBO RECIPE BY TASTY
Here's what you need: chicken, dried bay leaves, soy sauce, vinegar, garlics, water, cooking oil, white sugar, salt, whole peppercorn
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
- Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
- Pour in the remaining marinade and add water, then bring to a boil.
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
- Add the vinegar, stir and simmer for 10 more minutes.
- Add the sugar, salt, and stir. Then remove from heat.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 71 grams, Sugar 2 grams
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- 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.
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- 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.
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