Hawaiian Chicken Adobo 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:

• 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:

• Marinate chicken meat for 1 hour.
• In a medium pot, simmer meat in marinade for about 5 minutes.
• Remove.
• Heat oil in a skillet and cook chicken until golden brown.
• Return to marinade and simmer until chicken is tender.
• Add pineapple tidbits.
• Top with browned garlic.

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:

• 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 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!

Steps:

• Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
• Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
• Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
• Simmer for at least 20 minutes or until chicken is tender.
• Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.

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.