Matts Chicken Adobo Recipes

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MATT'S CHICKEN ADOBO



Matt's Chicken Adobo image

This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.

Provided by MattOlay V-H

Categories     Chicken Thighs

Time 1h

Yield 5

Number Of Ingredients 9

10 chicken drumsticks and thighs
1 pinch ground black pepper
2 teaspoons vegetable oil
4 cloves garlic, crushed, or to taste
¼ cup distilled white vinegar
1 teaspoon whole black peppercorns
2 bay leaves
½ cup water, or as needed
¼ cup soy sauce

Steps:

  • Season chicken with black pepper.
  • Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
  • Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g

MATT'S CHICKEN ADOBO



Matt's Chicken Adobo image

This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.

Provided by MattOlay V-H

Categories     Chicken Thighs

Time 1h

Yield 5

Number Of Ingredients 9

10 chicken drumsticks and thighs
1 pinch ground black pepper
2 teaspoons vegetable oil
4 cloves garlic, crushed, or to taste
¼ cup distilled white vinegar
1 teaspoon whole black peppercorns
2 bay leaves
½ cup water, or as needed
¼ cup soy sauce

Steps:

  • Season chicken with black pepper.
  • Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
  • Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g

APRIL BLOOMFIELD'S CHICKEN ADOBO



April Bloomfield's Chicken Adobo image

Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A Girl and Her Pig."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 9

1/4 cup canola oil
5 pounds bone-in, skin-on chicken legs and thighs, cut through the bone into 2-inch pieces (you can have your butcher do this)
2 heads garlic, cloves separated but not peeled
1/2 large Spanish onion, peeled and cut into 8 wedges
1/2 cup thinly sliced skin-on ginger
10 whole black peppercorns
4 fresh or 2 dried bay leaves
1 1/2 cups unseasoned rice vinegar
1/2 cup soy sauce

Steps:

  • Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.
  • Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.
  • Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.

CHICKEN ADOBO



Chicken Adobo image

This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 1/2 cups unseasonsed rice or sugar cane vinegar
1/4 cup soy sauce
1 cup coconut milk
12 cloves garlic, peeled and smashed
3 bay leaves
1/2 tablespoon whole black peppercorns, crushed
One (3 to 3 1/2-pound) chicken, cut into 6 serving pieces
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Steamed jasmine rice, for serving (optional)
3 fresh red or green Bird's-eye chiles (optional)

Steps:

  • In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
  • Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
  • Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

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