Chicken Adobo Filipino Style Recipes

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FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.

Provided by Javanese Journal

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 4

Number Of Ingredients 11

4 tablespoons low-sodium soy sauce
2 jalapeno peppers, seeded and sliced
3 cloves fresh garlic, minced
1 pound chicken wings
2 tablespoons vegetable oil
1 ½ cups water
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons white vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon fine salt, or to taste

Steps:

  • Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Remove chicken wings from the marinade and shake off excess. Reserve marinade.
  • Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 3.9 g, Cholesterol 23.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 2.6 g, Sodium 705.1 mg, Sugar 1.3 g

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

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.

FILIPINO-STYLE CHICKEN ADOBO RECIPE



Filipino-Style Chicken Adobo Recipe image

Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.

Provided by Sho Spaeth

Categories     Mains     Quick Dinners

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon (15ml) canola oil or other neutral oil
4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
Kosher salt
8 garlic cloves, thinly sliced
2 whole fresh bay leaves (or 3 whole dried bay leaves)
1 1/2 teaspoons whole black peppercorns
1 1/4 cups (300ml) water
1 cup (240ml) soy sauce
1 cup (240ml) rice vinegar (see note)
Steamed white rice or garlic fried rice , for serving

Steps:

  • In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
  • To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
  • To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.

Nutrition Facts : Calories 814 kcal, Carbohydrate 50 g, Cholesterol 360 mg, Fiber 2 g, Protein 78 g, SaturatedFat 7 g, Sodium 3865 mg, Sugar 0 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO



Slow Cooker Filipino-Style Chicken Adobo image

Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 10

1/2 cup cider vinegar or distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced

Steps:

  • In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
  • Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
  • Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

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.

AUTHENTIC CHICKEN ADOBO



Authentic Chicken Adobo image

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Filipino

Time 5h50m

Yield 8

Number Of Ingredients 11

2 cups coconut vinegar
½ cup soy sauce
1 head garlic, peeled and coarsely chopped
10 bay leaves
1 tablespoon garlic powder
1 ½ teaspoons ground black pepper
1 ½ teaspoons annatto powder
5 ½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 ½ teaspoons annatto powder

Steps:

  • Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
  • Remove chicken from the marinade and pat dry. Reserve the marinade.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
  • Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
  • Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Nutrition Facts : Calories 635 calories, Carbohydrate 7.2 g, Cholesterol 194.4 mg, Fat 37.7 g, Fiber 0.7 g, Protein 54.5 g, SaturatedFat 9.7 g, Sodium 1084.2 mg, Sugar 0.7 g

PINOY CHICKEN ADOBO



Pinoy Chicken Adobo image

This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 6

Number Of Ingredients 10

5 pounds chicken legs and thighs, rinsed and patted dry
¾ cup water
¾ cup white vinegar
¼ cup soy sauce
1 teaspoon white sugar
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
salt to taste

Steps:

  • Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
  • Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Nutrition Facts : Calories 583.8 calories, Carbohydrate 5.6 g, Cholesterol 212.8 mg, Fat 32.8 g, Fiber 0.8 g, Protein 62.4 g, SaturatedFat 9.1 g, Sodium 814.8 mg, Sugar 2.5 g

AUTHENTIC FILIPINO CHICKEN ADOBO



Authentic Filipino Chicken Adobo image

Make and share this Authentic Filipino Chicken Adobo recipe from Food.com.

Provided by dageret

Categories     Chicken

Time 45m

Yield 13-15 serving(s)

Number Of Ingredients 10

5 lbs chopped up chicken or 5 lbs chicken wings
3 tablespoons minced garlic
1 large chopped onion
2 bay leaves
3/4-1 cup soy sauce
3 tablespoons white vinegar
1 tablespoon whole black peppercorn
1/2 cup water
salt
10 cups cooked white rice

Steps:

  • This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
  • Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
  • Then serve hot, over rice.

Nutrition Facts : Calories 432.7, Fat 16.3, SaturatedFat 4.7, Cholesterol 79.6, Sodium 1003.5, Carbohydrate 43.7, Fiber 0.8, Sugar 0.8, Protein 25.1

FILIPINO "ADOBO"-STYLE CHICKEN



Filipino

An easy Filipino "Adobo"-Style Chicken recipe (Tangy Soy Chicken)

Categories     Chicken     Poultry     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 8

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment

Steps:

  • In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
  • In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the 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

FILIPINO ADOBO AROMATIC CHICKEN



Filipino Adobo Aromatic Chicken image

This saucy chicken packs a wallop of flavors-salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. -Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 15

8 bacon strips, chopped
3 pounds boneless skinless chicken thighs
1 large onion, chopped
4 garlic cloves, minced
2 medium limes
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons molasses
2 tablespoons minced fresh gingerroot
3 bay leaves
1 teaspoon pepper
1/2 teaspoon chili garlic sauce
Minced fresh cilantro and toasted sesame seeds
Hot cooked rice
Lime wedges, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.

Nutrition Facts : Calories 474 calories, Fat 23g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 865mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 47g protein.

FILIPINO-STYLE ONE POT CHICKEN ADOBO RECIPE BY TASTY



Filipino-Style One Pot Chicken Adobo Recipe by Tasty image

Here's what you need: chicken drumstick, soy sauce, rice vinegar, garlic cloves, ground pepper, palm sugar, bay leaves

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 ½ lb chicken drumstick
¾ cup soy sauce
⅓ cup rice vinegar
15 cloves garlic cloves
1 tablespoon ground pepper
5 tablespoons palm sugar
3 bay leaves

Steps:

  • Combine the chicken with the other ingredients.
  • Marinate for 2-10 hours.
  • Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
  • Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
  • Turn the chicken and simmer with the lid off for another 20 minutes.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 0 grams, Protein 44 grams, Sugar 18 grams

FILIPINO-STYLE CHICKEN ADOBO



Filipino-Style Chicken Adobo image

While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar makes a good substitute if you can't find it.

Categories     Chicken     Poultry     Bake     Marinate     Winter     Gourmet     Philippines

Yield 4 servings

Number Of Ingredients 6

1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
2 Turkish bay leaves or 1 California
4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs
Accompaniment: cooked rice

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.

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