FILIPINO ADOBO CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
- Serve with jasmine rice and lime wedges.
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
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
Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe (optional)
Provided by Mebriella
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a big stock pot.
- Put in all your ingredients, you don't have to mix, it will mix when it boils.
- After you add the ingredients, put in enough water to cover the chicken.
- Bring to a full boil.
- Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
- Stir every half hour or so.
- Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
- The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
- Add the sliced onions and stir if using.
- Cook for only 5 min just enough for the onions to turn soft.
- Serve alone or with cooked white rice or my savory garlic fried rice.
Nutrition Facts : Calories 524.2, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 3175.8, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 47.9
FILIPINO "ADOBO"-STYLE CHICKEN
Steps:
- In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
- In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.
SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO
Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
- Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
- Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.
CLASSIC FILIPINO CHICKEN ADOBO
This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly.
Provided by Mercedes Morgan
Categories Chicken
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a deep glass or stainless steel sauce pan.
- Bring to a boil over medium heat, then reduce heat to medium low.
- Cover and simmer for about 30 minutes or until the meat is very tender.
- Gently turn the meat occasionally during the course of cooking.
- Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
- Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
- While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
- I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.
Nutrition Facts : Calories 314.3, Fat 20.8, SaturatedFat 6, Cholesterol 103.5, Sodium 1518, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 27.8
CHICKEN ADOBO WITH FILIPINO FRIED RICE AND CHARRED JAPANESE EGGPLANT
Classic Filipino garlic fried rice and chicken adobo make a perfect pair. The fried rice is a great accompaniment to many other dishes, including eggs for breakfast. The charred eggplant is a riff on ensaladang talong (roasted eggplant salad).
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 24
Steps:
- For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
- Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
- For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
- Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
- For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
- To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.
FILIPINO CHICKEN ADOBO
My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
FILIPINO ADOBO CHICKEN
This is a very famous Filipino Food. I am Pure Blood Pinay and I love this Adobo. It is very easy to make you will be surprised how few ingredients make a very delish dish. Eat it with rice and Enjoy.
Provided by Jay Ares
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. In medium heat and pot, sautee chicken, ginger, and garlic in oil. Lower the heat and cover the pot and simmer for 5 minutes or until the chicken juice out. Do not add water unless it gets a little dry. You may use about 1/2 cup of chicken broth instead.
- 2. Add the rest of the ingredients, cover the pot and simmer for 10 minutes or until the chicken is fully cooked.
- 3. Soy Sauce evaporates easily so constantly check it while it's simmering and it should be salty enough but you may use salt to taste.
- 4. Serve with white rice.
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 FILIPINO STYLE
Yummy, easy, and authentic Filipino Chicken Adobo! This recipe is so easy and makes a wonderful gravy to serve over rice!
Provided by ChaseNNJ
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients together in a large pot. Cover and let chicken marinate for 1/2 hour in a pot, then bring to boil, lower heat, and cover pot. Let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is fork tender, which takes about 20 more minutes. Serve over steamed white rice. Sauce is so good over the rice.
Nutrition Facts : Calories 904.5, Fat 47.6, SaturatedFat 13.3, Cholesterol 282.6, Sodium 2299.3, Carbohydrate 59.7, Fiber 20.1, Sugar 0.8, Protein 71.5
FILIPINO CHICKEN ADOBO
My mom is from the Philippines so I grew up eating Filipino food. She makes Adobo by memory and has no specific measurements, so this is the closest I could get to creating her recipe. Of course, every family has their own variation to this classic Filipino dish. My mom adds brown sugar to offset the saltiness from the soy sauce. Any type of meat can be used, but chicken has always been my favorite.
Provided by RoseLynn
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium high heat.
- Add garlic and onions to pot, saute.
- Place chicken in with the garlic and onions and slightly sear the chicken on all sides.
- Add vinegar, soy sauce, peppercorns, and bay leaves.
- Cover and allow to cook over medium heat for about half an hour.
- Add brown sugar and stir well.
- Replace cover and simmer for 15-20 minutes.
- Serve over jasmine rice.
Nutrition Facts : Calories 211, Fat 12.1, SaturatedFat 3.2, Cholesterol 69, Sodium 1577.7, Carbohydrate 5.7, Fiber 0.9, Sugar 2.5, Protein 18.3
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CLASSIC CHICKEN ADOBO RECIPE - PANLASANG PINOY RECIPES™
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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.
FILIPINO CHICKEN ADOBO - POPSUGAR FOOD
From popsugar.com
3.5/5 (295)Category Main Dishes, PoultryCuisine Other AsianTotal Time 1 hr
- Add the oil to a large straight-sided skillet or dutch oven; heat over medium-high heat until shimmering. Pat the chicken dry with a paper towel before browning it in the skillet, skin-side-down first. (Work in batches if your skillet isn't large enough to accommodate all of the chicken at once.) Transfer the browned chicken to a plate.
- Add the soy sauce and cider vinegar to the skillet, using a wooden spoon to scrape up any brown bits. Add the chicken to the braising liquid, skin-side-down first, then add the garlic, peppercorns, and bay leaves. Bring the mixture to a boil, then reduce to medium-low. Cover the skillet and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165°F), about 20 minutes. Flip the chicken halfway through for even cooking.
- Transfer the cooked chicken to a clean plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
- Strain the sauce, reserving the garlic cloves, then add the chicken back to the sauce and toss to coat completely. Transfer to a serving platter and garnish with the garlic cloves and scallion. Serve with steamed jasmine rice.
CHICKEN ADOBO (ADOBONG MANOK) RECIPE | PINOY FOOD GUIDE
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