Adobo Chicken Recipe Filipino

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FILIPINO CHICKEN ADOBO (ADOBONG MANOK)



Filipino Chicken Adobo (Adobong Manok) image

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

3 lbs chicken pieces, bone-in
1/2 cup soy sauce
2/3 cup vinegar
1 -2 garlic clove, crushed
2 bay leaves
1 teaspoon peppercorn
salt

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

FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)



Filipino Chicken Adobo (Flavour Kapow!) image

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 45m

Number Of Ingredients 12

750g / 1.5 lb chicken thigh fillets (, boneless and skinless (5 - 6 pieces) (Note 1))
3 garlic cloves (, minced)
1/3 cup (85ml) soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))
1/3 cup + 2 tbsp white vinegar
4 bay leaves (fresh) or 3 dried
2 tbsp oil (, separated (vegetable, canola or peanut))
3 garlic cloves (, minced)
1 small brown onion (, diced)
1 1/2 cups (375 ml) water
2 tbsp brown sugar
1 tbsp whole black pepper ((sub 2 tsp coarse cracked pepper))
2 green onions/scallions (, sliced (garnish))

Steps:

  • Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  • Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
  • Remove chicken skillet and set aside.
  • Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  • Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
  • Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  • If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
  • Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g

FILIPINO ADOBO CHICKEN WINGS



Filipino Adobo Chicken Wings image

Chicken wings taste great when cooked adobo style ¿ braised in a marinade of vinegar, soy sauce and spices. The banana ketchup, a homemade version of the traditional Filipino store-bought condiment, complements the savory wings with its chutney-like sour-and-sweet flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cups white-wine vinegar
2 cups low-sodium soy sauce
2 tablespoons freshly ground black pepper
2 heads garlic, cloves separated, smashed and peeled
12 bay leaves
4 pounds chicken wings, split at the joint, wingtips removed and discarded
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 1/2 teaspoons minced peeled ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1 clove garlic, minced
1/2 jalapeno, stemmed, seeded and minced
1 1/2 teaspoons tomato paste
2 very ripe bananas, mashed until smooth (about 1 cup)
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 tablespoon dark rum (optional)
1 large yellow onion, thinly sliced
2 tablespoons thinly sliced flat-leaf parsley leaves

Steps:

  • Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
  • Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup.
  • Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly.
  • Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION



Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Provided by Acerast

Categories     Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

  • Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
  • Stove top instructions.
  • Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow everything sit at room temperature for at least 15 minutes.
  • Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
  • Remove lid and cook 10 minutes more.
  • Serve with rice.
  • Slow Cooker instructions.
  • Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow meat to sit at room temperature for at least 15 minutes.
  • Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
  • Serve with rice.
  • (Freezer instructions courtesy of Erindipity).
  • To freeze: Combine all ingredients in a ziptop bag. Freeze.
  • To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

FAMOUS CHICKEN ADOBO



Famous Chicken Adobo image

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

2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅓ cup white vinegar
⅔ cup low sodium soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf

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

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

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

1 cup white vinegar
1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1 bay leaf
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon canola oil
1 cup water

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.

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

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

4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving

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.

SLOW COOKER FILIPINO CHICKEN ADOBO



Slow Cooker Filipino Chicken Adobo image

This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Provided by michellekay

Categories     World Cuisine Recipes     Asian     Filipino

Time 5h10m

Yield 8

Number Of Ingredients 6

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

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).

Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g

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