CHICKEN ESTUFAO OR CHICKEN ADOBO
Provided by Author: Hello Lovely Living
Time 45m
Yield Servings: 3-4
Number Of Ingredients 10
Steps:
- Place all ingredients in a saute pan except the carrots and green onions. Bring to a simmer on medium heat. Simmer for 15 minutes. Add carrots and simmer for another 15 minutes. Turn off heat and sprinkle green onions on top. Enjoy with steamed, white rice.
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
CHICKEN ESTUFAO
My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce.
Provided by Halcyon Eve
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
- Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
- Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.
FILIPINO CHICKEN ADOBO
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
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.
AUTHENTIC CHICKEN ADOBO
Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Filipino
Time 5h50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
- Remove chicken from the marinade and pat dry. Reserve the marinade.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
- Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
- Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
Nutrition Facts : Calories 635 calories, Carbohydrate 7.2 g, Cholesterol 194.4 mg, Fat 37.7 g, Fiber 0.7 g, Protein 54.5 g, SaturatedFat 9.7 g, Sodium 1084.2 mg, Sugar 0.7 g
CHAMORRO ESTUFAO
This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.
Provided by ChamoritaMomma
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
- When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
- If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
- Variation: Add 2 whole bay leaves.
- Variation: Add 2" piece crushed fresh ginger.
- Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!
Nutrition Facts : Calories 1652.8, Fat 171.2, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1068.6, Carbohydrate 5.4, Fiber 0.8, Sugar 1.5, Protein 21.2
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