FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Provided by Acerast
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- Stove top instructions.
- Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
FILIPINO CHICKEN ADOBO
My sister-in-law is Filipino and made this dish one night for dinner for me. I fell in love! The meat just falls off the bone when you eat it! I have tweaked this recipe a bit to my liking and now you can enjoy it too!
Provided by Leah Stacey
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a large pot combine all the ingredients. Bring to a boil and lower the heat to a simmer (med low) for about 45 min.
- 2. Take the lid off the pot and let simmer for about 15 minutes longer. Serve over rice (Calrose is my favorite!)
SLOW COOKER FILIPINO CHICKEN ADOBO
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Provided by michellekay
Categories World Cuisine Recipes Asian Filipino
Time 5h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g
PORK AND CHICKEN ADOBO
This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.
Provided by maxinne
Categories World Cuisine Recipes Asian Filipino
Time 3h15m
Yield 4
Number Of Ingredients 10
Steps:
- Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
- Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
- Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g
CROCK POT ADOBO CHICKEN
Don't be put off by the ingredients, and use exactly what it calls for. The flavor of this is amazing! For those of you that like dark meat, this recipe is really tailor made for it. I like it best when using only thighs and legs.
Provided by Southern Sugar Dump
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from chicken and sear all sides quickly on high in a pan of oil.
- Place chicken in crock pot, then onions, then rest of ingredients.
- Cook on low 6-8 hours.
- Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
Nutrition Facts : Calories 354.5, Fat 23.5, SaturatedFat 6.7, Cholesterol 106.9, Sodium 1566.5, Carbohydrate 4.6, Fiber 0.6, Sugar 1.4, Protein 28.9
DEVILED CHICKEN CROCK POT
Make and share this Deviled Chicken Crock Pot recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in slow cooker.
- Combine all remaining ingredients and pour over chicken.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low.
- To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
- To serve: Reheat in the microwave.
Nutrition Facts : Calories 584.2, Fat 15.3, SaturatedFat 5.6, Cholesterol 233.7, Sodium 1207, Carbohydrate 36.8, Fiber 0.8, Sugar 35, Protein 73.5
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.
FILIPINO ADOBO CHICKEN
This is a very famous Filipino Food. I am Pure Blood Pinay and I love this Adobo. It is very easy to make you will be surprised how few ingredients make a very delish dish. Eat it with rice and Enjoy.
Provided by Jay Ares
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. In medium heat and pot, sautee chicken, ginger, and garlic in oil. Lower the heat and cover the pot and simmer for 5 minutes or until the chicken juice out. Do not add water unless it gets a little dry. You may use about 1/2 cup of chicken broth instead.
- 2. Add the rest of the ingredients, cover the pot and simmer for 10 minutes or until the chicken is fully cooked.
- 3. Soy Sauce evaporates easily so constantly check it while it's simmering and it should be salty enough but you may use salt to taste.
- 4. Serve with white rice.
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