Chicken Dado Recipes
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
FILIPINO-STYLE CHICKEN ADOBO RECIPE
Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.
Provided by Sho Spaeth
Categories Mains Quick Dinners
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
- To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
- To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
Nutrition Facts : Calories 814 kcal, Carbohydrate 50 g, Cholesterol 360 mg, Fiber 2 g, Protein 78 g, SaturatedFat 7 g, Sodium 3865 mg, Sugar 0 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN DADO
A nice light dish, ideal for brunch or a light supper, best served with egg noodles or clumpy rice. I'm posting this recipe because I lost it once and this time I'm keeping track of it! It was given to me by a nice Mexican lady.
Provided by Bone Man
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter in a large, heavy pot until it foams, then add the white scallions and cook until tender. Don't let them brown!
- Remove the pot from the heat and add the water chestnuts, ginger, sour cream, stock, salt, lemon juice, and pepper. Stir.
- Return the pot to medium heat and bring to a boil. Once it boils, add in the diced, pre-cooked chicken. Stir this carefully as to not break up the chicken -- you just need to heat the chicken through and then it's done.
- Serve with either clumpy (short-grained) rice or egg noodles and garnish the dish with the diced scallion tops.
Nutrition Facts : Calories 244.7, Fat 22.1, SaturatedFat 13.7, Cholesterol 49.6, Sodium 501.4, Carbohydrate 9.5, Fiber 0.8, Sugar 1.6, Protein 3.4
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