CHICKEN.ADOBO RECIPES

AUTHENTIC CHICKEN ADOBO RECIPE | ALLRECIPES

Authentic Chicken Adobo Recipe | Allrecipes image

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

Provided by Allrecipes

Categories Filipino Recipes

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 cups coconut vinegar
½ cup soy sauce
1 head garlic, peeled and coarsely chopped
10 bay leaves
1 tablespoon garlic powder
1 ½ teaspoons ground black pepper
1 ½ teaspoons annatto powder
5 ½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 ½ teaspoons annatto powder

Steps:

Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
Remove chicken from the marinade and pat dry. Reserve the marinade.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Nutrition Facts : Calories 635 calories, CarbohydrateContent 7.2 g, CholesterolContent 194.4 mg, FatContent 37.7 g, FiberContent 0.7 g, ProteinContent 54.5 g, SaturatedFatContent 9.7 g, SodiumContent 1084.2 mg, SugarContent 0.7 g

CHICKEN ADOBO RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Chicken Adobo Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Total Time 2 hours 57 minutes

Prep Time 5 minutes

Cook Time 52 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup white wine vinegar
1 cup soy sauce
1/2 cup light brown sugar
4 cloves garlic, crushed
3/4 teaspoon crushed red pepper flakes
2 dried bay leaves
12 chicken drumsticks
2 cups low-sodium chicken broth
3 tablespoons arrowroot
2 tablespoons fresh lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley or cilantro
Lime wedges

Steps:

For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

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Reviews 4.3
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Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

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When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
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