Basic Adobo Recipes

FILIPINO CHICKEN ADOBO

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.

BASIC ADOBO SAUCE

Steps:

• 1. Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they're fragrant and their insides have changed color slightly, about 1 minute per batch.
• 2. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
• 3. Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you'd like a silky texture, strain the adobo through a medium-mesh sieve.
• 4. Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas. This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.

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.

BASIC ADOBO RECIPE

Steps:

• Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
• Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
• Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
• Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.

FILIPINO CHICKEN ADOBO

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.