BEEF ADOBO RECIPE RECIPES

Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: 50 min
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 4 to 5 pounds chicken thighs; 1/2 cup white vinegar; 1/2 cup soy sauce; 4 cloves garlic, crushed; 1 teaspoon black peppercorns; 3 bay leaves; Steamed rice, for serving

FILIPINO CHICKEN ADOBO RECIPE | FOOD NETWORK

Filipino Chicken Adobo Recipe | Food Network image

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

Total Time 2 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving

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.

BEEF CHILI RECIPE | TYLER FLORENCE | FOOD NETWORK

Beef Chili Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 2 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish

Steps:

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

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