Best Chicken Adobo Recipes

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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.

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

BEST CHICKEN ADOBO RECIPE



Best Chicken Adobo Recipe image

Try this authentic chicken adobo recipe for an authentic pinoy eating experience.

Provided by Eat Like Pinoy

Categories     Main Course

Number Of Ingredients 9

2 lbs Chicken (Legs)
1 Piece Onion (Optional, Thinly Sliced)
1 Clove Garlic (Peeled and Minced)
2 Pieces Bay Leaves (Dried)
1 tsp Sugar
1/2 tbsp Black Pepper
1 Cup Vinegar
1/2 Cup Soy Sauce
1-2 Cups Water

Steps:

  • In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate chicken legs for at least 1 hour.
  • After 1 hour, heat the pot and put in the chicken legs with the marinade sauce.
  • Add the bay leaves and onions. Cover and simmer for 40 minutes or until chicken is tender already.TIP: You can add more water if the pork is not yet tender.
  • Set aside the chicken when tender.
  • Heat oil in another pan, medium fry the chicken. Then, set aside when fried.
  • Remove some oil from the pan before pouring the sauce & chicken into it.
  • Simmer for another 2 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 282 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1702 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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



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.

COCONUT MILK CHICKEN ADOBO



Coconut Milk Chicken Adobo image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Categories     dinner, easy, grains and rice, one pot, poultry, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

  • In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
  • Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
  • Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
  • Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

BEST CHICKEN ADOBO



Best Chicken Adobo image

This is close to the version my friend Andrea taught me to make a couple years back. It's a delicious Filipino dish that is very flavorful.

Provided by Megan Thieme

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs chicken pieces (drumsticks and wings work best)
vegetable oil (for sauteing) or vegetable oil cooking spray (for sauteing)
5 smashed garlic cloves
1 cup soy sauce
1 cup white vinegar
4 -5 bay leaves
salt and pepper, and
paprika, to taste

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.

Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 4.5, Cholesterol 77.6, Sodium 4098, Carbohydrate 5.8, Fiber 0.7, Sugar 1.5, Protein 27.1

ADOBO CHICKEN



Adobo Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

  • For the chicken: Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
  • Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
  • To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
  • Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

ONE-PAN CHICKEN ADOBO RECIPE BY TASTY



One-Pan Chicken Adobo Recipe by Tasty image

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

2 lb chicken
3 dried bay leaves
5 tablespoons soy sauce
2 tablespoons vinegar
3 garlics, crushed
1 cup water
¼ cup cooking oil
1 tablespoon white sugar
salt, to taste
whole peppercorn

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

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