Chicken Adobo Sauce Recipes
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
CHICKEN ADOBO
Provided by Giada De Laurentiis
Time 2h57m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
- Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
- Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.
AUTHENTIC CHICKEN ADOBO
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
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
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.
ONE-PAN CHICKEN ADOBO RECIPE BY TASTY
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
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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CLASSIC CHICKEN ADOBO RECIPE | PANLASANG PINOY RECIPES™
2015-09-29 Instructions. Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight …
From panlasangpinoyrecipes.com
Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
- Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking.
- Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar.
- Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help enhance the flavor and add a little caramel glaze to the meat. The adobo is already yummy at this time but its taste improves as it ages. And don’t forget the rice – lots of rice as this is a particulary more-ish dish.
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
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From rasamalaysia.com
Reviews 260Calories 63 per servingCategory Filipino Recipes
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Reviews 260Calories 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.
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4.1/5 (84)Servings 4
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- Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
- If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
- Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
- Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper. → Wait a second, what is white vinegar, anyway?
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