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
OVEN ADOBO CHICKEN
This is a family favorite. While still working and raising a family, I was looking for a quick and easier way make this dinner. A great idea to prepare ahead and cook in the crock pot or oven. Make a pot of steamed rice and a vegetable and you have a meal. Great for picnics, pot lucks and parties. we always cook enough for left...
Provided by Dorothy Wiggins
Categories Chicken
Time 2h15m
Number Of Ingredients 31
Steps:
- 1. Assemble all the ingredients and a covered roaster pan large enough to hold the chicken in one layer when placed in the roaster. You can place a second layer of chicken in the roaster, but the chicken will not brown well without rotating the pieces.
- 2. Cut and clean the chicken pieces. Pat dry with paper toweling and set aside. We usually buy chicken parts. We prefer the legs and thighs. *If you use frozen chicken be sure to fully defrost the chicken before prep.
- 3. Assemble the marinade in a container suitable to hold all the chicken pieces. Mix well. Add the chicken pieces, be sure to coat each piece. Marinate for at least 30 minute - to overnight in the fridge. Rotate the chicken at least once during the marinating process. Break up the bay leaves before adding them to the marinade.
- 4. Pre-heat the oven to 400 degrees to begin the cooking process. Coat the roaster pan and cover well with cooking oil spray.
- 5. Cut and prep the onions, garlic, ginger and spices. Set each of them aside seperately.
- 6. Mix the spices and liquid ingredients together and set aside.
- 7. Place the marinated chicken pieces in the roaster pan. They can touch each other, but avoid over lapping the pieces if possible. *Drain and throw away the marinade. It was used with the raw chicken and should not be used in the cooking. *Remember if you layer the chicken you will need to rotate the pieces to cook and brown them evenly.
- 8. Cover the roaster and place it in the oven @ 400 degrees for 20 - 30 minutes*. Do not open the roaster during this cooking time. *Depending on how hot your oven bakes. If your oven runs hot cook for 20 minutes, if it runs cooler use the 30 minutes.
- 9. Open the roaster and check the chicken. Rotate the pieces of chicken if necessary. Baste the meat, Spoon the liquid over all the chicken. Re-cover the roaster and drop the oven temperature to 375 degrees. When we cook this in the oven, we keep the temperature at 400 degrees for the entire cooking time. You might also when you are more confident cooking this recipe.
- 10. When the chicken is halfway cooked cover the chicken with the onion rings and dried flowers. Spoon the liquid over everything. You can mix the onions and flowers in with the chicken and liquid. If you layered the chicken, you can rotate and dress the chicken with the liquid periodically for the remaining cooking time. About 10-15 minute intervals, depending on how fast the chicken is cooking.
- 11. Bake until the chicken is fully cooked and browned. If we layer the chicken, we rotate the pieces once or twice at the most. We can usually dress it once and bake covered for the remainder of the cooking time.
- 12. When cooked the chicken should: separate a little from the bone, have no red in the center of a thigh pierced with a knife, and be beautifully browned. Turn off the oven and remove the chicken pieces to a deep serving dish.
- 13. *If you want to thicken the liquid in the pan. Mix the cornstarch with cool water. Stir well to blend into a liquid resembling runny milk. Add the cornstarch liquid by spoonfuls to the hot liquid remaining in the roaster. Remove the gravy and add to the chicken or place in a separate bowl to serve. Let the roaster cool to the touch. Stir well. The cornstarch mix and hot liquid will thicken to a gravy like consistency. Season to taste.
- 14. Enjoy your meal!
FILIPINO CHICKEN ADOBO
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
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.
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EASIEST CHICKEN ADOBO RECIPE | BON APPéTIT
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- Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
- If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
- Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
- Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper. → Wait a second, what is white vinegar, anyway?
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FILIPINO ADOBO CHICKEN - DINNER, THEN DESSERT
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5/5 (22)Category Main DishCuisine FilipinoCalories 270 per serving
- Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
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- Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
- Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
- Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
- Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.
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