Chicken Adobo Steamy Kitchen Recipes

CHICKEN ADOBO

Steps:

• Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
• Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
• Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
• Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
• Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
• Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.

FAMOUS CHICKEN ADOBO

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.

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

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.

CHICKEN ADOBO - STEAMY KITCHEN

Steps:

• In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
• Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
• Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
• After chicken has browned, pour adobo sauce over chicken and serve over white rice.

CHICKEN ADOBO

Steps:

• You can seperate the wings from the drummettes if you prefer.
• Rinse Chicken wings.
• Boil Chicken wings on Med-High in a pot of water just enough to cover them (add more water if needed). Stir occasionally. Remember to spoon out the fat that rises to the top (Optional). Boil until fully cooked (about 20 mins).
• Add all the ingredients and bring to a boil.
• When boiling, lower heat and let simmer for about 10-15 mins.
• Serve with white rice.

CHICKEN ADOBO

Steps:

• Combine all ingredients but the chicken in a pot large enough to hold the chicken in one layer, more or less.
• Bring to a boil over high heat. Add the chicken.
• Reduce the heat to medium-low and cook, covered for about 30 minutes, turning the chicken once or twice. (I refrigerated the chicken in the liquid for several hours after doing this to break up the cooking process).
• Remove the chicken and dry it gently with paper toils.
• Boil the sauce over high heat until it is reduced to about 1 cup. Discard bay leaves and keep the sauce warm.
• Broil the chicken until brown and crisp (3-4 inches from the heat) about 5 minutes per side.
• Serve the chicken with the sauce.

CHICKEN ADOBO

Steps:

• Place the cut up chicken pieces in a bag or container to marinate with the garlic, bay leaves, peppercorns, vinegar, soy sauce, 1/2 cup hot water and optional salt. 1 tsp sugar or 1/2 tsp honey can be added optionally. It will help cut the bitterness from the soy sauce. Marinate at least 2 hours or overnight in the refrigerator.
• Place the chicken and marinade in a non reactive pot (stainless steel, glass, or acryllic). Add water to almost cover the meat.
• Turn on heat to high and bring to a boil. Turn down heat to a simmer. Skim off any scum that rises to the top.
• Simmer uncovered for 30-40 minutes. Chicken should be tender but not falling apart.
• Heat 1/4 inch of oil a frying pan until it is hot. Use a tong and take out chicken pieces and pat on a paper towel to dry off marinade. Saute chicken pieces in hot oil until browned. It will only take a few minutes on each side. Remove the browned pieces and set aside in serving bowl.
• Reduce remaining marinade until it is thickened. For a thicker sauce combine 1/2 tablespoon cornstarch with 1/4 cup water. Stir to dissolve, and add to sauce. Continue to cook until sauce is thick enough to coat the back of a spoon. Spoon sauce over chicken pieces. Serve hot with rice.

CHICKEN ADOBO

Steps:

• Mix all ingredients together (except chicken thighs) to make marinade.
• Place chicken thighs in a large pot or dutch oven.
• Pour marinade over chicken, evenly coating the pieces.
• Place in fridge for 1-3 hours.
• Bring pot to a boil and then reduce heat.
• Cover and let simmer for 30 minutes.
• Uncover and let simmer until sauce is reduced and thickened, about 15-20 minutes.

STIR FRY CHICKEN ADOBO WITH GREEN BEANS RECIPE BY TASTY

Steps:

• In a pan or wok, add oil. In this, on medium high heat, sauté the garlic.
• Then, add the chicken and black pepper.
• Increase to high heat to sear the chicken then add soy sauce and continue to stir
• Add vinegar and do not mix. Once boiling, turn down to medium heat and cover and continue cooking the chicken for 4 minutes.
• Continue to stir, then add sugar.
• Add green beans and keep stirring until the green beans are partially cooked. Turn off the heat.
• Serve warm over white rice.

ONE-PAN CHICKEN ADOBO RECIPE BY TASTY

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!