Better Than My Mamas Chicken Adobo Recipes

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MARGO'S CHICKEN ADOBO



Margo's Chicken Adobo image

Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.

Provided by Margo Taylor

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 8

Number Of Ingredients 10

2 tablespoons canola oil
3 pounds chicken drumsticks and thighs
1 onion, coarsely chopped
2 tablespoons minced garlic
1 cup apple cider vinegar
1 cup low sodium soy sauce
1 cup water
2 bay leaves
10 whole black peppercorns
1 cinnamon stick

Steps:

  • Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
  • Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
  • Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 7.4 g, Cholesterol 95.8 mg, Fat 18.3 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 4.4 g, Sodium 1150.1 mg, Sugar 1.9 g

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

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