Hawaiian Chicken Adobo Food

EASIEST CHICKEN ADOBO

Steps:

• Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7-10 minutes. Transfer to a plate and turn thighs skin side up.
• Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.
• Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35-40 minutes.
• Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.
• Serve chicken over rice topped with remaining chile and more pepper.

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:

• 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.

CLASSIC FILIPINO CHICKEN ADOBO

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.

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 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.

BEST CHICKEN ADOBO

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.