ONE SKILLET ROAST CHICKEN ADOBO
Roast Chicken Adobo is a flavorful and juicy one-skillet dish basted with a mixture of vinegar, soy sauce, garlic, and black peppercorns. It takes roast chicken to a whole new level!
Provided by Denise Browning
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel. Spray a 12-inch cast iron skillet with cooking spray and place chicken in it. Set aside.
- In a medium saucepan, mix all the other ingredients except bay leaves and let come to a boil over high heat. Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.
- If you prefer not reducing the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Transfer about 1/3 of the mixture to a bowl and reserve.
- Then, brush chicken all over, including under loose skin and inside the cavity. Place bay leaves inside chicken cavity.
- Bake for 30 minutes. Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more, or until internal temp reaches 165 F.
- Remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing. Enjoy with fresh salad, cooked veggies, or any other side of your choice.
Nutrition Facts : Calories 431 kcal, Carbohydrate 6 g, Protein 27 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 1176 mg, Sugar 4 g, ServingSize 1 serving
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 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.
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.
SUPER EASY ROASTED CHICKEN THIGHS
Roasted chicken thighs that hubby says "almost taste like fried!"
Provided by AMJcooks
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
- Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
- Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg
ADOBO CHICKEN
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
More about "roasted chicken adobo recipes"
OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (71)Author Melissa MirandaServings 4
- 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.
ROASTED WHOLE CHICKEN IN ADOBO RECIPE - MOLLI
From mollisauces.com
ADOBO ROASTED CHICKEN - RECIPE | SPICE TREKKERS
From spicetrekkers.com
ADOBO WHOLE-ROASTED CHICKEN - PIQUANT POST
From piquantpost.com
- Preheat oven to 425. Toss vegetables together with a light coating of oil and salt. Spread evenly on a large shallow roasting tray.
- Prep the chicken by removing any innards and excess fat. Lay breast side down on a cutting board and starting at the tail end, use kitchen shears to cut along each side of the spine to remove the backbone. Then, with a knife score the cartilage down the middle of the chicken. Next, use your hands to pull sides backwards to pop out the breast bone which will enable the chicken to lay flat. You can remove the breast bone or leave in. Learn how to butterfly a chicken in this step-by-step video.
- In a small bowl, combine marinade ingredients. Generously brush inside of chicken. Place chicken skin side up on top of the veggies, tucking the wing tips. Finish by brushing skin side generously with remaining marinade.
- Roast for 50-60 minutes or until a thermometer inserted into thickest part reads 165. Cut chicken into pieces and toss roasted vegetables in pan drippings.
ROAST CHICKEN ADOBO - MAMA SITA'S
From mamasitas.com
Estimated Reading Time 1 min
SLOW COOKER CHICKEN ADOBO STORY - RECIPES FROM A PANTRY
From recipesfromapantry.com
OVEN-ROASTED CHICKEN ADOBO | PUNCHFORK
From punchfork.com
ROASTED CHICKEN THIGHS ADOBADAS | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
15 ADOBO CHICKEN LIVER AND GIZZARD RECIPE - SELECTED RECIPES
From selectedrecipe.com
PALEO CHICKEN ADOBO - THE ROASTED ROOT
From theroastedroot.net
15 BAKED CHICKEN ADOBO RECIPE - SELECTED RECIPES
From selectedrecipe.com
ROAST CHICKEN ADOBO - ALEX BECKER MARKETING
From alexbecker.org
ADOBO GRILLED CHICKEN WITH EASY RICE AND BEANS | PERDUE®
From perdue.com
RANCH BREADED CHICKEN - RECIPE - COOKS.COM
From cooks.com
CHICKEN ADOBO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ROASTED CHICKEN RECIPE WITH HOMEMADE ADOBO IS AN UPDATED TAKE …
From washingtonpost.com
ADOBO-STYLE CHICKEN WITH ROASTED BOK CHOY & JASMINE RICE
From blueapron.com
SPANISH ADOBO RECIPES FOR BEEF, PORK, AND CHICKEN - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love