Chicken Adobo Soup Recipes

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Steps:

• In a small saucepan, combine the soy sauce, vinegar, garlic, and bay leaf and bring to a boil.
• Remove from heat and set aside.
• Saute the yellow onion in a tablespoon of the broth until tender over medium heat.
• Add the remaining broth and bring to a boil.
• Add the soy sauce mixture, chicken, and cooked rice.
• Bring to a boil, then reduce heat and simmer for 2 minutes.
• Add bok choy, then simmer until tender (about 2 minutes).
• Discard bay leaf, then stir in the green onion (reserving a little for garnish).
• Enjoy!

Steps:

• For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
• Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
• Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

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.

Steps:

• In a 4-quart Dutch oven, heat oil over medium-high heat.
• Add onion, saute for 3 minutes.
• Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
• Add carrots. Cook and stir for 4 minutes more.
• Add broth, tomatoes, zucchini,and salt.
• Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
• Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
• Place in bowls.
• Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.

Steps:

• Remove skin from chicken and sear all sides quickly on high in a pan of oil.
• Place chicken in crock pot, then onions, then rest of ingredients.
• Cook on low 6-8 hours.
• Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.

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.

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.

Steps:

• Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
• Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

Steps:

• Trim the excess skin and large lumps of fat from the chicken.
• Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
• Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
• When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.

Steps:

• In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
• Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
• Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

Steps:

• Put all ingredients in a (approximately) 5 quart pan.
• Cover and cook on the stove on medium heat for 20 minutes.
• Remove the cover, turn the heat to high and cook for another 5-10 minutes or until the soup is reduced to desired consistency.
• Chop tomatoes and mix all the other salsa ingredients and toss.
• Serve over boiled rice with tomato salsa.

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!