CLASSIC CHICKEN ADOBO
Steps:
- 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.
- For a "dry adobo" you can simply reduce the sauce until it has almost evaporated. The chicken and pork pieces will then begin to fry on their own fat left in the pan. My family in the Philippines like it this way. Or, you can just take out the cooked adobo meat and fry them separately in another pan with a little oil and some of fat from the sauce and then use the remaining sauce (which you can reduce to thicken it slightly) to drizzle on your rice. The sauce is also great for making fried rice so don't throw it away. Anyway, enjoy!
Nutrition Facts : Calories 348 kcal, Carbohydrate 3 g, Protein 29 g, Fat 23 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 116 mg, Sodium 113 mg, Fiber 0.4 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
SLOW COOKER CHICKEN ADOBO
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
Provided by Manila Spoon
Categories Main Course
Time 5h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
- Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don't fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
- For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
CHICKEN MANILA
Make and share this Chicken Manila recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.
- Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.
- In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.
Nutrition Facts : Calories 766.7, Fat 50.8, SaturatedFat 12.7, Cholesterol 277.2, Sodium 3282.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 66.4
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