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 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 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
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 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 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.
More about "filipino chicken adobo food"
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 222Calories 63 per servingCategory Filipino Recipes
- 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.
CLASSIC CHICKEN ADOBO RECIPE - PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
- 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.
PHILIPPINE ADOBO - WIKIPEDIA
From en.wikipedia.org
Course Main courseServing temperature HotPlace of origin PhilippinesVariations Some sugar for sweet-salty taste. Adobo with no broth, only coating on the chicken.
ADOBO CHICKEN FILIPINO RECIPE (SPICY CHICKEN ADOBO)
From filipino-recipes-lutong-pinoy.com
FILIPINO CHICKEN ADOBO SKEWERS RECIPE - FOOD & WINE
From foodandwine.com
Servings 16-20Total Time 1 hr 30 mins
- In a large saucepan, combine the chicken thighs with the water, soy sauce, garlic, ginger, bay leaves, peppercorns and light brown sugar and bring just to a boil. Simmer over moderate heat until the chicken is just cooked, about 15 minutes. Add the vinegar and simmer until the chicken is very tender, about 10 minutes longer.
- Transfer the chicken to a plate. Strain the braising liquid into a heatproof bowl, then return it to the saucepan. Discard the solids. Boil the braising liquid over moderately high heat, stirring occasionally, until the adobo sauce is syrupy, 25 to 30 minutes.
- Meanwhile, cut the chicken into bite-size pieces. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half of the chicken and cook over moderately high heat, turning once, until browned and crisp, about 3 minutes. Transfer the pieces to a plate and repeat with the remaining 2 tablespoons of oil and chicken.
- To serve, thread the crispy chicken pieces onto 6-inch skewers and arrange on a serving platter. Drizzle the adobo sauce over the chicken skewers and garnish with scallions before serving.
FILIPINO CHICKEN ADOBO - CHINA SICHUAN FOOD
From chinasichuanfood.com
Cuisine FilipinoTotal Time 1 hr 15 minsCategory Main CourseCalories 339 per serving
- Marinate chicken with vinegar, half of the minced garlic; light soy sauce and dark soy sauce for around 1hour. Transfer chicken out and drain. Keep the sauce too.
- Heat up oil in pan, fry garlic until aroma. Put chicken pieces in to fry until slightly browned. Pour in the sauce, bay leaves and then simmer for 10 minutes over medium fire. And then turn up the fire and thicken the sauce.
FILIPINO CHICKEN ADOBO - SEASIDE RECIPES
From seasiderecipes.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 778 per serving
- Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
CHICKEN ADOBO - JO COOKS
From jocooks.com
4.6/5 (34)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 654 per serving
- Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.
- Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.
- Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.
- Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.
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.
FILIPINO CHICKEN ADOBO - SIDECHEF
From sidechef.com
4/5 (3)Total Time 1 hr 35 minsCuisine Southeast AsianCalories 48 per serving
- In a large, non-aluminum pan, stir together the Rice Vinegar (3/4 cup), Soy Sauce (1/4 cup), Garlic (2 clove), Ground Black Pepper (1/2 teaspoon), Bay Leaf (2), Fresh Ginger (to taste), and Jalapeño Pepper (4).
- Add the Chicken Thigh (8) coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry.
- Pour the Vegetable Oil (2 tablespoon) into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over and repeat for other pieces of chicken.
- After all the chicken is browned, put it back in the pot along with the marinade, Water (3/4 cup), Carrot (4), and Potato (2). Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes. Cook until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
CHICKEN ADOBO FROM THE PHILIPPINES - PANNING THE GLOBE
From panningtheglobe.com
4.7/5 (17)Total Time 1 hr 45 minsCategory Main CourseCalories 528 per serving
- Put chicken in a non-reactive bowl or casserole. Combine the vinegar and 1 tablespoon of the chopped garlic. Pour over chicken and turn to coat. Marinate in the fridge or in a cool place for 30 minutes. Remove chicken from the marinade, allowing excess to drip back into the bowl and transfer chicken to a clean plate. Reserve the marinade.
- pat chicken dry with paper towels. Heat 2 tbs oil over medium heat in a large dutch oven or heavy pot with a lid. Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes. Turn and brown for just a minute on the other side. Transfer to a plate. Repeat with all the chicken. Pour out all but 2 tablespoons fat from the pot. (hint: It’s easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).
- Turn the heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.
- Return the chicken to the pot along with any accumulated juices, reserved vinegar-garlic marinade, soy sauce, fish sauce, 1 tsp black pepper, 2 bay leaves and ¼ cup of water. Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color. Serve over rice.
FILIPINO CHICKEN ADOBO - INSTANT POT RECIPE | URBAN BLISS LIFE
From urbanblisslife.com
Ratings 39Servings 6Cuisine FilipinoCategory 30-minute Meal, Dinner
- Select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes. Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Season the chicken with salt, pepper, and paprika. Heat a large stockpot or dutch oven with the olive oil. Sauté and brown the chicken on all sides.
FILIPINO CHICKEN ADOBO - VIKALINKA
From vikalinka.com
4.9/5 (15)Total Time 1 hr 20 minsCategory MainCalories 304 per serving
- In a large bowl combine soy sauce, rice vinegar, 1 tbsp of oil, 4 garlic cloves crushed, half of grated ginger, black pepper, add chicken pieces and let them marinade for 30 minutes in the fridge.
- In a wok or a deep pan brown chicken pieces for 3 minutes on each side, might need to do that in batches not to overcrowd chicken, otherwise they will steam instead of brown. Do not discard the marinade. Chicken will not be cooked all the way through, remove it from the pan to a plate and set aside.
- To the same pan add 1 tbsp of vegetable oil, sliced garlic and the remaining ginger, stir fry for 1 minute, do not let them brown. Add the chicken, marinade, water, bay leaves, potatoes and carrots, (the sauce will not cover the chicken entirely), turn the heat up and bring the sauce to a boil, then reduce the heat to low and let it simmer for 45 minutes until carrots and potatoes are easily pierced with a fork and the chicken is cooked all the way through.
- In a small bowl mix cornstarch with water, making sure there are no clumps and add to the sauce, mix through and let it simmer for a couple more minutes, which will allow the sauce to thicken. Spoon the sauce over the chicken, it should be thick enough to coat the pieces. If the sauce is not thick enough, cook it a bit longer until desired consistency. Sprinkle with sliced spring onion.
FILIPINO CHICKEN ADOBO RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 35 minsCategory Healthy Chicken Legs RecipesCalories 432 per serving
- Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.
- Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.
- Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.
PHILIPPINE ADOBO - FILIPINO CHOW'S PHILIPPINE FOOD AND ...
From filipinochow.com
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot.
FILIPINO CHICKEN ADOBO RECIPE | FILIPINO DISHES AND RECIPES
From filipinodishes.org
Servings 4Total Time 1 hr 15 mins
FILIPINO CHICKEN ADOBO | CHICKEN RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (310)Servings 4Cuisine FilipinoCategory Main
FILIPINO CHICKEN ADOBO RECIPE (ADOBONG MANOK) - CHEF BILLY ...
From billyparisi.com
Ratings 2Calories 533 per servingCategory Main
25-MINUTE SIMPLE CHICKEN ADOBO RECIPE | FILIPINO CHICKEN ...
From bringonthespice.com
Cuisine FilipinoCategory Main CourseServings 4Total Time 35 mins
FILIPINO CHICKEN ADOBO - READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Total Time 30 minsCategory Main Courses
FILIPINO CHICKEN ADOBO | LOVE & FOOD FOREVA
From loveandfoodforeva.com
Total Time 45 mins
CHICKEN ADOBO RECIPE
From today.com
3.8/5 (45)Category EntréesCuisine Filipino
CHICKEN ADOBO RECIPE : SBS FOOD
From sbs.com.au
3.4/5 (73)Servings 8Cuisine FilipinoCategory Main
AUTHENTIC CHICKEN ADOBO RECIPE (FILIPINO FOOD)
From iamaileen.com
4.8/5 (4)Category RecipesServings 6Calories 75 per serving
ADOBO SAUCE RECIPE CHICKEN - FIDESBOLIVIA
From fidesbolivia.com
ALL ABOUT FILIPINO ADOBO - THE SPRUCE EATS
From thespruceeats.com
FILIPINO CHICKEN ADOBO CLASSIC RECIPE | AMIABLE FOODS
From amiablefoods.com
HOW TO PREPARE PERFECT INSTANT POT FILIPINO CHICKEN ADOBO ...
From update.erecipes.buzz
CHICKEN ADOBO RECIPE: AUTHENTIC VERSION (FILIPINO FOOD ...
From asianewsfocus.com
RECIPE: FILIPINO CHICKEN ADOBO - HOUSTONCHRONICLE.COM
From houstonchronicle.com
FILIPINO LIVER RECIPES - LOLA KUSINERA
From lolakusinera.com
“CHICKEN” ADOBO | VEGAN FILIPINO FOOD
From veganfilipinofood.com
RECIPE: FILIPINO CHICKEN ADOBO - MANILA RECIPES
From manilarecipes.com
10 POPULAR FILIPINO RECIPES, FROM CHICKEN ADOBO TO HALO-HALO
From msn.com
CHICKEN ADOBO RECIPES | ALLRECIPES
From allrecipes.com
FILIPINO-STYLE ADOBO CHICKEN THIGHS MEAL KIT DELIVERY ...
From makegoodfood.ca
“CHICKEN” ADOBO | VEGAN FILIPINO FOOD
From veganfilipinofood.com
BEST POPULAR FILIPINO RECIPES, FROM CHICKEN ADOBO TO HALO ...
From foodnetwork.ca
HOW TO MAKE CHICKEN ADOBO | ALLRECIPES
From allrecipes.com
10 BEST FILIPINO CHICKEN ADOBO WITH POTATOES RECIPES - YUMMLY
From yummly.com
FILIPINO-STYLE ADOBO CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FILIPINO CHICKEN ADOBO - THE FAMILY DINNER PROJECT
From thefamilydinnerproject.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search