CHICKEN ADOBO
Chicken Adobo is a Filipino Chicken recipe made in one pot. This is a simple dish to make. Crock pot method: In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
- Brown the chicken thighs underneath the broiler for 3-5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Remove the Bay leaves and serve with steamed white rice.
- Variations: For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
- For a saucier adobo, double the amount of soy sauce and vinegar.
Nutrition Facts : Calories 321.6, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1114.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.4, Protein 26.6
CHICKEN ADOBO
From the Philippines, this super-easy one-pot dish can be prepped the night before. Once the chicken is tender, it gets browned quickly under the broiler while the cooking liquid boils down into a sauce. Serve with rice to complete the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
- Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
- Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
- Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
- Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
- Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.
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.
ADOBO, SALSA & PARMESAN CHICKEN (QUICK & EASY)
I had had a very busy day and just wanted to throw something in the oven and this recipe is the result of it. Use your favorate Salsa home made or bought. There is enough sauce to serve on top of two servings of pasta. If you use boneless breasts they may cook a little quicker check internal temp done when it reaches 170F
Provided by Bergy
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- Rinse the breasts and dry them, place in an oven proof dish.
- Mix together the salsa, soup & adobo, pour over the breasts.
- Bake uncovered for 30 minutes,.
- Baste with the sauce, sprinkle cheese over top.
- Return to the oven and continue baking for an additional 15 minutes or until the internal temperature reachs 170°F.
- Serve with your favorite pasta ladle sauce over top.
Nutrition Facts : Calories 497.3, Fat 15.9, SaturatedFat 5.4, Cholesterol 150.1, Sodium 2463.2, Carbohydrate 22.3, Fiber 3.1, Sugar 8.2, Protein 65.5
EASIEST CHICKEN ADOBO
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Philippines Chicken Braise Garlic Chile Pepper Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7-10 minutes. Transfer to a plate and turn thighs skin side up.
- Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.
- Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35-40 minutes.
- Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.
- Serve chicken over rice topped with remaining chile and more pepper.
FILIPINO-STYLE CHICKEN ADOBO
Steps:
- Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
- Let chicken stand at room temperature 45 minutes.
- Preheat oven to 425°F.
- Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
- Preheat broiler.
- Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.
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.
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
ONE-PAN CHICKEN ADOBO RECIPE BY TASTY
Here's what you need: chicken, dried bay leaves, soy sauce, vinegar, garlics, water, cooking oil, white sugar, salt, whole peppercorn
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 516 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 71 grams, Sugar 2 grams
CHICKEN ADOBO I
This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband.
Provided by roguejoker
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 2 g, Cholesterol 99.5 mg, Fat 21.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 5.3 g, Sodium 3600.3 mg, Sugar 0.2 g
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OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPéTIT
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4.4/5 (65)Servings 4
- Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
- Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
- Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
- Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.
BAKED CHICKEN WITH ADOBO | COOK FOR YOUR LIFE
From cookforyourlife.org
4.4/5 (14)Category MainsCuisine LatinoCalories 2321 per serving
- Prepare the adobo sauce as described here. Rub the Adobo paste all over the chicken –- be generous! Tie the legs together and place the chicken in a shallow roasting pan. Bake in the hot oven for about 20 minutes or until the chicken starts to turn golden.
- Remove the chicken from the oven and squeeze the lime juice all over it. Put the used lime halves into the chicken’s body cavity. Cover with foil.
- Return the chicken to the oven, turn the heat down to 325 degrees and bake for about 45 minutes or until the chicken juices run clear.
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