EASY ADOBO RECIPE RECIPES
FILIPINO CHICKEN ADOBO RECIPE | FOOD NETWORK
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
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.
FILIPINO CHICKEN ADOBO RECIPE: HOW TO MAKE IT
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, New York, New York
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
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, FatContent 15g fat (4g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1315mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 22g protein.
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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, New York, New York
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