FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)
Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g
INSTANT POT CHICKEN ADOBO
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
FILIPINO CHICKEN ADOBO (ADOBONG MANOK)
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
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
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.
FAMOUS CHICKEN ADOBO
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
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
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.
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EASY CHICKEN ADOBO - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (18)Total Time 1 hrCategory DinnerCalories 225 per serving
- Brown chicken well in a tablespoon of oil in a large skillet or deep frying pan. Remove from the pan and set aside.
- Combine the vinegar, soy sauce, sugar, garlic, black pepper, bay leaves and chillies and pour into the pan. Bring to a simmer.
- Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked and tender.
PANLASANG PINOY - YOUR TOP SOURCE OF FILIPINO RECIPES
From panlasangpinoy.com
4.3/5 (6)Total Time 40 minsCategory Main CourseCalories 607 per serving
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 198Calories 63 per servingCategory Filipino Recipes
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
SPICY CHICKEN ADOBO - LUTONG BAHAY RECIPE
From lutongbahayrecipe.com
Estimated Reading Time 2 mins
CHICKEN ADOBO RECIPE - BEST FILIPINO RECIPES
From norecipes.com
4.8/5 (6)Estimated Reading Time 5 mins
CHICKEN ADOBO (ADOBONG MANOK) RECIPE | PINOY FOOD GUIDE
From pinoyfoodguide.com
Cuisine FilipinoTotal Time 1 hr 55 minsCategory Main CourseCalories 234 per serving
- Remove the chicken from the marinade (reserve marinade) and pan-fry it when the oil gets hot enough.
CHICKEN ADOBO | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Calories 398 per servingCategory Dinner, Main Course
- Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
- To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
- Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
- Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
ADOBO CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4/5 (32)Calories 483 per servingServings 4
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
- Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
CHICKEN ADOBO RECIPE (AUTHENTIC FILIPINO) - RECIPEMAGIK
From recipemagik.com
Category Dinner, Main CourseCalories 604 per servingTotal Time 40 mins
- In a skillet heat some canola oil. As the oil gets hot add chicken pieces. Cover and let them get seared on low heat. After few minutes, flip over and cook the other side as well. Cook until both sides, develops a brown crust on top. Once done, take them out of the skillet.
- In the same pan, add minced/crushed garlic and saute for 30-seconds. Then add Soy Sauce, Honey, Bay Leaf, Vinegar, Serrano Pepper, Salt, and Ground Black pepper. Stir well to combine. Simmer the sauce for 1-minute
- Add Chicken pieces and stir with a spatula to coat them evenly in the sauce. Add some water and cover cook for 5-10 minutes and let the chicken pieces soak all the flavors of the sauce. Now, put the heat off and serve hot on a bed of white rice.
EASY CHICKEN ADOBO RECIPE FILIPINO STYLE - DELICRUNCH RECIPES
From delicrunch.co
5/5 (2)Category Main CourseCuisine Asian, Filipino CuisineCalories 400 per serving
- Place the chicken in a bowl. In a separate bowl or liquid measuring cup, combine vinegar, soy sauce, brown sugar, pepper, minced garlic, bay leaves and chili flakes. Pour the mixture to the chicken and marinade for atleast an hour or more.
- Heat an oil in a pan. Fry the chicken until light brown in all sides. You can add more garlic if desired while searing.
- Using a pan, lightly brown the chicken then transfer it with the marinade mixture to the slow cooker. Set to high for 4 hours or 7-8 hours for low and medium cooking.
FILIPINO CHICKEN ADOBO | CHICKEN RECIPES | SBS FOOD
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3.2/5 (273)Servings 4Cuisine FilipinoCategory Main
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