Filipino Style Chicken Adobo Recipes

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.

Steps:

• Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
• Remove the chicken from the bag and pat dry (reserve the marinade).
• Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
• Serve with jasmine rice and lime wedges.

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 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:

• Combine the chicken with the other ingredients.
• Marinate for 2-10 hours.
• Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
• Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
• Turn the chicken and simmer with the lid off for another 20 minutes.
• Serve.
• Enjoy!

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.

Steps:

• In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
• Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
• Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

Steps:

• Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
• Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

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.

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.

Steps:

• Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
• Remove chicken wings from the marinade and shake off excess. Reserve marinade.
• Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Steps:

• Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
• Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

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.