Spanish Ish Adobo Chicken Recipes

ADOBO CHICKEN

Adobo Chicken image

Make and share this Adobo Chicken recipe from Food.com.

Provided by Chef Keppel 885

Categories Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 halves chicken breasts
3 garlic cloves (3 pieces broken off)
1 medium onion
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup soy sauce
1/4 cup white vinegar
1 cup water
3 bay leaves
1/4 cup cooking oil

Steps:

Cut up chicken into bite size pieces.
Crush and mince garlic.
Slice onion.
Mix all ingredients in a medium sauce pan.
Cook on High heat until boiling.
Reduce heat to med-low and simmer for 1/2 hr to 45 minutes until chicken is tender and the sauce has gone down.
Make 1 1/2 to 2 cups white rice (according to package).
Mix Rice and Chicken A'dobo together and serve.

Nutrition Facts : Calories 400.2, Fat 27.1, SaturatedFat 5.6, Cholesterol 92.8, Sodium 1100, Carbohydrate 5, Fiber 0.6, Sugar 1.8, Protein 32.5

SPANISH-ISH ADOBO CHICKEN

Spanish-Ish Adobo Chicken image

I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!

Provided by Matt Simeone

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 skinless chicken drumsticks (cut into thirds) or 3 -4 skinless chicken breasts (cut into thirds)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/4 cup white wine
1 cup chicken stock or 1 cup broth
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
3 bay leaves

Steps:

Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.

Nutrition Facts : Calories 206.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 97.3, Sodium 917.1, Carbohydrate 6.5, Fiber 0.9, Sugar 1.7, Protein 28.6

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