Filipino Chicken Adobo Adobong Manok Food

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

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.

FILIPINO CHICKEN ADOBO

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.

FILIPINO CHICKEN ADOBO

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.

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.

LECHON MANOK (FILIPINO ROASTED CHICKEN) RECIPE

Steps:

• In a large bowl, add-in the chopped onion, minced garlic, fish sauce, soy sauce, calamansi juice, brown sugar, and salt and pepper. Combine well until incorporated.
• Place the chicken in a resealable bag and then pour-in the marinade. Seal the bag and refrigerate overnight.
• Preheat the oven to 200°C. Take out the chicken and reserve the marinade.
• Stuff the lemongrass and the bay leaves inside the chicken cavity.
• Place chicken in a wire rack on a baking tray and then put inside the oven. Roast for 60 to 90 minutes.
• Combine the reserved marinade with the vegetable oil and then baste the chicken every 20 minutes while roasting until cooked.
• Transfer to a serving tray or serving plate. Serve and enjoy!