BAKED ADOBO CHICKEN RECIPES

Name: Oven-Roasted Chicken Adobo
Yield: 4 Servings
Ingredients: 6 skin-on, bone-in chicken thighs (about 2½ lb.); Johnny’s seasoning salt or kosher salt; ½ tsp. cracked black pepper; plus more freshly ground (optional); 2 Tbsp. vegetable oil; 1 small onion, thinly sliced; 8 garlic cloves, smashed; ½ cup cane vinegar (preferably Datu Puti); ¼ cup soy sauce (preferably Silver Swan); 3 Tbsp. Knorr liquid seasoning; 3 bay leaves; Garlic Fried Rice and Winter Greens Laing (for serving)

OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPÉTIT

Oven-Roasted Chicken Adobo Recipe | Bon Appétit image

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Provided by Melissa Miranda

Yield 4 Servings

Number Of Ingredients 11

Ingredients

6 skin-on, bone-in chicken thighs (about 2½ lb.)
Johnny’s seasoning salt or kosher salt
½ tsp. cracked black pepper; plus more freshly ground (optional)
2 Tbsp. vegetable oil
1 small onion, thinly sliced
8 garlic cloves, smashed
½ cup cane vinegar (preferably Datu Puti)
¼ cup soy sauce (preferably Silver Swan)
3 Tbsp. Knorr liquid seasoning
3 bay leaves
Garlic Fried Rice and Winter Greens Laing (for serving)

Steps:

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.

CHICKEN ADOBO I RECIPE | ALLRECIPES

Chicken Adobo I Recipe | Allrecipes image

This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband.

Provided by roguejoker

Categories World Cuisine Asian Filipino

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 5 servings

Number Of Ingredients 8

Ingredients

1?½ cups water
1 cup distilled white vinegar
4 tablespoons soy sauce
1 teaspoon whole peppercorns
4 cloves garlic, crushed
2 tablespoons salt, or to taste
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons vegetable oil

Steps:

In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
Remove chicken from pot and brown in oil in a large skillet over medium high heat.
Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

Nutrition Facts : Calories 339.8 calories, CarbohydrateContent 2 g, CholesterolContent 99.5 mg, FatContent 21.5 g, FiberContent 0.2 g, ProteinContent 32.5 g, SaturatedFatContent 5.3 g, SodiumContent 3600.3 mg, SugarContent 0.2 g

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