Oven Adobo Chicken Food

CHICKEN ADOBO

Steps:

• Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
• Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
• Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
• Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
• Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
• Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.

FILIPINO-STYLE CHICKEN ADOBO

Steps:

• Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
• Let chicken stand at room temperature 45 minutes.
• Preheat oven to 425°F.
• Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
• Preheat broiler.
• Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.

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.

ONE SKILLET ROAST CHICKEN ADOBO

Steps:

• Preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel. Spray a 12-inch cast iron skillet with cooking spray and place chicken in it. Set aside.
• In a medium saucepan, mix all the other ingredients except bay leaves and let come to a boil over high heat. Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.
• If you prefer not reducing the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Transfer about 1/3 of the mixture to a bowl and reserve.
• Then, brush chicken all over, including under loose skin and inside the cavity. Place bay leaves inside chicken cavity.
• Bake for 30 minutes. Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more, or until internal temp reaches 165 F.
• Remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing. Enjoy with fresh salad, cooked veggies, or any other side of your choice.

OVEN STYLE SPANISH CHICKEN

Steps:

• *Pre-Heat Oven on Convection or not at 350 Degrees*.
• Take chicken and Sprinkle each Piece with Adobo with Pepper.
• Take 2 Packets of Sazon and sprinkle on all of them
• Rub into chicken and let sit for 4hrs in Refridgerator.
• Line a Cookie sheet with Tin Foil.
• Spray with Cooking Spray.
• Place Chicken Pieces skin side up.
• Spray with Cooking Spray on each piece of Chicken well.
• Place in Oven and bake for 2 hrs or untill skin is very Crispy.
• Serve with Yellow Rice and Vegetable.

CHICKEN ADOBO

Steps:

• 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, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
• Brown the chicken thighs underneath the broiler for 3-5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Remove the Bay leaves and serve with steamed white rice.
• Variations: For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
• For a saucier adobo, double the amount of soy sauce and vinegar.

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.

FILIPINO-STYLE CHICKEN ADOBO RECIPE

Steps:

• In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
• To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
• To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.

OVEN ADOBO CHICKEN

Steps:

• 1. Assemble all the ingredients and a covered roaster pan large enough to hold the chicken in one layer when placed in the roaster. You can place a second layer of chicken in the roaster, but the chicken will not brown well without rotating the pieces.
• 2. Cut and clean the chicken pieces. Pat dry with paper toweling and set aside. We usually buy chicken parts. We prefer the legs and thighs. *If you use frozen chicken be sure to fully defrost the chicken before prep.
• 3. Assemble the marinade in a container suitable to hold all the chicken pieces. Mix well. Add the chicken pieces, be sure to coat each piece. Marinate for at least 30 minute - to overnight in the fridge. Rotate the chicken at least once during the marinating process. Break up the bay leaves before adding them to the marinade.
• 4. Pre-heat the oven to 400 degrees to begin the cooking process. Coat the roaster pan and cover well with cooking oil spray.
• 5. Cut and prep the onions, garlic, ginger and spices. Set each of them aside seperately.
• 6. Mix the spices and liquid ingredients together and set aside.
• 7. Place the marinated chicken pieces in the roaster pan. They can touch each other, but avoid over lapping the pieces if possible. *Drain and throw away the marinade. It was used with the raw chicken and should not be used in the cooking. *Remember if you layer the chicken you will need to rotate the pieces to cook and brown them evenly.
• 8. Cover the roaster and place it in the oven @ 400 degrees for 20 - 30 minutes*. Do not open the roaster during this cooking time. *Depending on how hot your oven bakes. If your oven runs hot cook for 20 minutes, if it runs cooler use the 30 minutes.
• 9. Open the roaster and check the chicken. Rotate the pieces of chicken if necessary. Baste the meat, Spoon the liquid over all the chicken. Re-cover the roaster and drop the oven temperature to 375 degrees. When we cook this in the oven, we keep the temperature at 400 degrees for the entire cooking time. You might also when you are more confident cooking this recipe.
• 10. When the chicken is halfway cooked cover the chicken with the onion rings and dried flowers. Spoon the liquid over everything. You can mix the onions and flowers in with the chicken and liquid. If you layered the chicken, you can rotate and dress the chicken with the liquid periodically for the remaining cooking time. About 10-15 minute intervals, depending on how fast the chicken is cooking.
• 11. Bake until the chicken is fully cooked and browned. If we layer the chicken, we rotate the pieces once or twice at the most. We can usually dress it once and bake covered for the remainder of the cooking time.
• 12. When cooked the chicken should: separate a little from the bone, have no red in the center of a thigh pierced with a knife, and be beautifully browned. Turn off the oven and remove the chicken pieces to a deep serving dish.
• 13. *If you want to thicken the liquid in the pan. Mix the cornstarch with cool water. Stir well to blend into a liquid resembling runny milk. Add the cornstarch liquid by spoonfuls to the hot liquid remaining in the roaster. Remove the gravy and add to the chicken or place in a separate bowl to serve. Let the roaster cool to the touch. Stir well. The cornstarch mix and hot liquid will thicken to a gravy like consistency. Season to taste.
• 14. Enjoy your meal!