Andreas Favourite Aka Chicken Adobo Recipes

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

Chicken Adobo with Coconut Milk (Adobo sa Gata) image

In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

Provided by Yana Gilbuena

Categories World Cuisine Recipes Asian Filipino

Time 1h40m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups spiced cane vinegar
1 ½ cups soy sauce
¾ cup brewed coffee
½ cup packed dark brown sugar
2 tablespoons coconut oil
8 chicken leg quarters
1 tablespoon coarsely chopped garlic
⅓ cup minced shallots
¼ cup minced garlic
3 tablespoons whole black peppercorns
6 bay leaves
cheesecloth and kitchen string
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
½ pound oyster mushrooms, sliced
1 ½ cups coconut cream
2 tablespoons ground turmeric
2 green onions, chopped

Steps:

Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g

ANDREA'S FAVOURITE (AKA CHICKEN ADOBO)

Andrea's Favourite (Aka Chicken Adobo) image

It was my cousin Andrea's favorite chicken - so that's what we called it. Later on in years, I learned it's a simple Filipino chicken adobo. If I could, I would eat sauce-covered rice 3 times a day.

Provided by potato pods

Categories One Dish Meal

Time 35m

Yield 8 pieces, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb chicken (legs & thighs)
1 teaspoon light brown sugar
1/2 cup low sodium soy sauce
3/4 cup rice vinegar
1 bulb of garlic, crushed
4 bay leaves
1/2 teaspoon peppercorn

Steps:

Combine ingredients, and heat until bubbles appear. Some would call that the boiling point. Add your chicken - chicken thighs or legs are preferable, but are not mandatory, of course. (The bones tend to add a certain je-ne-sais-quoi.) Turn down the heat! You now want to simmer for 30 mins on medium heat, turning approximately 5 times to coat. Figure about 1 turn every 6 mins., so choose something productive to do in between.
If you feel the chicken is adequately cooked, broil 5 minutes on each side. To add crispness, I believe. To reduce sauce, cook 20-30 minutes.
Pour over sticky white rice, if you have it. If not, brown rice is a healthy alternative.

Nutrition Facts : Calories 191.2, Fat 11.5, SaturatedFat 3.3, Cholesterol 56.7, Sodium 762.8, Carbohydrate 6, Fiber 1, Sugar 1.2, Protein 15.8

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