FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
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
BEST CHICKEN ADOBO
This is close to the version my friend Andrea taught me to make a couple years back. It's a delicious Filipino dish that is very flavorful.
Provided by Megan Thieme
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
- Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
- Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
- Simmer for at least 20 minutes or until chicken is tender.
- Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 4.5, Cholesterol 77.6, Sodium 4098, Carbohydrate 5.8, Fiber 0.7, Sugar 1.5, Protein 27.1
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.
CHICKEN ADOBO
In my humble opinion, Filipino chefs are masters of making and using vinegars. Adobo is a luscious chicken stew that is savory, sweet and rich. The use of cane vinegar to balance out the other flavors is a masterclass in acid use. You can also substitute pork shoulder in this recipe.
Provided by Jet Tila
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
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.
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