Chicken Adobo Soup Food

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.

CHICKEN ADOBO SOUP

Steps:

• In a small saucepan, combine the soy sauce, vinegar, garlic, and bay leaf and bring to a boil.
• Remove from heat and set aside.
• Saute the yellow onion in a tablespoon of the broth until tender over medium heat.
• Add the remaining broth and bring to a boil.
• Add the soy sauce mixture, chicken, and cooked rice.
• Bring to a boil, then reduce heat and simmer for 2 minutes.
• Add bok choy, then simmer until tender (about 2 minutes).
• Discard bay leaf, then stir in the green onion (reserving a little for garnish).
• Enjoy!

CHICKEN ADOBO

Steps:

• Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
• Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
• Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
• Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
• Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
• Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.

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.

CHICKEN ADOBO

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.

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.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

CHICKEN ADOBO I

Steps:

• In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
• Remove chicken from pot and brown in oil in a large skillet over medium high heat.
• Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

MARGO'S CHICKEN ADOBO

Steps:

• Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
• Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
• Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

CROCK POT ADOBO CHICKEN

Steps:

• Remove skin from chicken and sear all sides quickly on high in a pan of oil.
• Place chicken in crock pot, then onions, then rest of ingredients.
• Cook on low 6-8 hours.
• Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.

ONE-PAN CHICKEN ADOBO RECIPE BY TASTY

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!

CHICKEN ADOBO

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.