FILIPINO CHICKEN ADOBO
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
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
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
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.
PINOY CHICKEN ADOBO
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
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
CHICKEN ADOBO
This simple but delicious and flavorful recipe is from the Panlasang Pinoy website. It is served with rice.
Provided by PanNan
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours.
- Place the cooking oil in a pan and apply heat.
- When the oil is hot enough, add the marinated chicken. Cook all the sides for about 5 minutes.
- Pour-in the remaining marinade and add the water. Bring to a boil.
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.
- Serve hot with rice.
Nutrition Facts : Calories 629.6, Fat 47.8, SaturatedFat 11.5, Cholesterol 170.1, Sodium 1166.6, Carbohydrate 3.3, Fiber 0.2, Sugar 1.9, Protein 44.2
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