Filipino Chicken Adobo Adobong Manok Recipes
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
AUTHENTIC FILIPINO CHICKEN ADOBO
Make and share this Authentic Filipino Chicken Adobo recipe from Food.com.
Provided by dageret
Categories Chicken
Time 45m
Yield 13-15 serving(s)
Number Of Ingredients 10
Steps:
- This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
- Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
- Then serve hot, over rice.
Nutrition Facts : Calories 432.7, Fat 16.3, SaturatedFat 4.7, Cholesterol 79.6, Sodium 1003.5, Carbohydrate 43.7, Fiber 0.8, Sugar 0.8, Protein 25.1
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.
AUTHENTIC FILIPINO CHICKEN ADOBO
My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!
Provided by Seebee
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
- Bring it to a boil.
- Add the spices and simmer 5 minutes.
- Add the vegetables and cook until tender.
- Thicken the sauce with the cornstarch mixture.
- Serve with steamed rice.
Nutrition Facts : Calories 187.8, Fat 0.2, SaturatedFat 0.1, Sodium 839.5, Carbohydrate 40.5, Fiber 4.4, Sugar 14.3, Protein 4.8
MOM'S FILIPINO CHICKEN ADOBO
My mother is Filipino, and I have been cooking or helping cook this dish since I've been old enough to reach the counter. I looked at some of the other recipes and mine is significantly different so I'm going to post it. This recipe is great for pretty much any pallet since it's not as tart as some other recipes. I also think the cinammon sticks are a necessity.
Provided by MC Baker
Categories Chicken Thigh & Leg
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the liquid ingredients in a pot, starting with about half the amount of sugar. Taste and adjust the seasonings, the vinegar flavor will lessen during cooking, but if it is too sweet or too tart it's easier to adjust the sugar now than trying to adjust the other flavors at the end of the cooking to your preference.
- Add the cinnamon stick, peppercorns, garlic, bay leaves and chicken. If you don't want the seasonings in the final dish you can wrap them up in cheesecloth, but usually they're all left loose. Pack the chicken fairly tightly in the pot and if the chicken is not covered in liquid add water, often I add about 2 cups of water. The water can also help make the flavor less intense if the vinegar is too strong.
- Simmer on medium low for about 1 hour, or until the chicken is cooked through. I often leave it until the chicken is pretty much falling off the bones. Add water if you would like to thin out the sauce during cooking. This can also be done in a slow cooker that you start in the morning and leave on low for 6 hours. The meat will fall off the bone, but that just makes it easier to get at it all!
- Serve over rice with the sauce. One other addition I have made, though not traditional I believe is red pepper flakes (about 1 tsp) to the seasonings.
Nutrition Facts : Calories 475.4, Fat 21.6, SaturatedFat 6.2, Cholesterol 93.6, Sodium 2116.8, Carbohydrate 45.8, Fiber 10.3, Sugar 19.6, Protein 30
CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA)
The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).
Provided by Pinaygourmet 345142
Categories Whole Chicken
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute ginger, garlic, and lemon grass in oil.
- Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
- Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
- Add the slices of green papaya and the chili.
- When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
- Serve with lots of steamed rice.
Nutrition Facts : Calories 447.2, Fat 38, SaturatedFat 23.4, Cholesterol 63.8, Sodium 78.6, Carbohydrate 11, Fiber 1.2, Sugar 5.1, Protein 18.4
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