Filipinochickenadobo Recipes

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FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

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

4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving

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.

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.

Provided by Javanese Journal

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 4

Number Of Ingredients 11

4 tablespoons low-sodium soy sauce
2 jalapeno peppers, seeded and sliced
3 cloves fresh garlic, minced
1 pound chicken wings
2 tablespoons vegetable oil
1 ½ cups water
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons white vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon fine salt, or to taste

Steps:

  • Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Remove chicken wings from the marinade and shake off excess. Reserve marinade.
  • Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 3.9 g, Cholesterol 23.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 2.6 g, Sodium 705.1 mg, Sugar 1.3 g

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

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

1 cup white vinegar
1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1 bay leaf
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon canola oil
1 cup water

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.

CLASSIC FILIPINO CHICKEN ADOBO



Classic Filipino Chicken Adobo image

This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly.

Provided by Mercedes Morgan

Categories     Chicken

Yield 5-6 serving(s)

Number Of Ingredients 10

2 1/2 lbs chicken pieces
3 -4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
1/3 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 teaspoon salt (or to taste (I leave this out))
to taste vegetable oil (for sauteing) or to taste vegetable oil cooking spray (for sauteing)
3 -4 medium potatoes, cut in 1 in. pieces (optional)
to taste water (to cover)

Steps:

  • Combine all ingredients in a deep glass or stainless steel sauce pan.
  • Bring to a boil over medium heat, then reduce heat to medium low.
  • Cover and simmer for about 30 minutes or until the meat is very tender.
  • Gently turn the meat occasionally during the course of cooking.
  • Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
  • Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
  • While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
  • I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.

Nutrition Facts : Calories 314.3, Fat 20.8, SaturatedFat 6, Cholesterol 103.5, Sodium 1518, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 27.8

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)



Filipino Chicken Adobo (Adobong Manok) image

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

3 lbs chicken pieces, bone-in
1/2 cup soy sauce
2/3 cup vinegar
1 -2 garlic clove, crushed
2 bay leaves
1 teaspoon peppercorn
salt

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

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