Best Philippine Chicken Adobo Recipes
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.
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 (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
CHICKEN ADOBO
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Categories dinner, easy, weekday, main course
Time 4h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 42 grams, Carbohydrate 9 grams, Fat 78 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1209 milligrams, Sugar 1 gram, TransFat 0 grams
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
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