CHICKEN ADOBO RECIPE - NYT COOKING
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila’s heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Total Time 4 hours
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Nutrition Facts : @context http//schema.org, Calories 1036, UnsaturatedFatContent 42 grams, CarbohydrateContent 9 grams, FatContent 78 grams, FiberContent 1 gram, ProteinContent 69 grams, SaturatedFatContent 29 grams, SodiumContent 1209 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CHICKEN ADOBO RECIPE - NYT COOKING
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila’s heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Total Time 4 hours
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Nutrition Facts : @context http//schema.org, Calories 1036, UnsaturatedFatContent 42 grams, CarbohydrateContent 9 grams, FatContent 78 grams, FiberContent 1 gram, ProteinContent 69 grams, SaturatedFatContent 29 grams, SodiumContent 1209 milligrams, SugarContent 1 gram, TransFatContent 0 grams
More about "how to cook adobo recipes"
FILIPINO CHICKEN ADOBO RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category main-dish
Cuisine asian
- 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
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 234 calories per serving
- 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.
PORK BELLY ADOBO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 4 hours 25 minutes
Category main-dish
Cuisine asian
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
CHICKEN ADOBO WITH BROWN RICE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.2
Cuisine Thai and South-East Asian
Calories 500kcal per serving
- Remove from the heat, sprinkle over the spring onions and serve with the brown rice.
CHICKEN ADOBO WITH BROWN RICE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.2
Cuisine Thai and South-East Asian
Calories 500kcal per serving
- Remove from the heat, sprinkle over the spring onions and serve with the brown rice.
30 RECIPES WITH CANNED CHIPOTLES IN ADOBO | ALLRECIPES
From allrecipes.com
CHICKEN ADOBO RECIPES | ALLRECIPES
From allrecipes.com
ADOBO SEASONING: DESCRIPTION, INGREDIENTS, AND RECIPES
From thespruceeats.com
FILIPINO CHICKEN ADOBO | CHICKEN RECIPES | SBS FOOD
From sbs.com.au
PORK RIBS ADOBO | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
PORK ADOBO (FILIPINO STYLE) RECIPE - SALU SALO RECIPES
From salu-salo.com
BEEF ADOBO RECIPE (ADOBONG BAKA) - PILIPINAS RECIPES
From pilipinasrecipes.com
ROAST ADOBO PORK LOIN - RECIPES - GOYA FOODS
From goya.com
SPANISH ADOBO RECIPES FOR BEEF, PORK, AND CHICKEN
From thespruceeats.com
INSTANT POT PORK ADOBO | TESTED BY AMY + JACKY
From pressurecookrecipes.com
INSTANT POT RECIPES & PRESSURE ... - PRESSURE COOK RECIPES
From pressurecookrecipes.com
ADOBO SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
ADOBONG MANOK OR (CHICKEN ADOBO) RECIPE | PANLASANG PIN…
From panlasangpinoyrecipes.com
LOLA'S CHICKEN ADOBO - THE RICHMOND AVENUE - SIMPLE RECI…
From therichmondavenue.com
ADOBO SAUCE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
FILIPINO PORK ADOBO RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
FILIPINO PORK ADOBO WITH PORK BELLY - KAWALING PINOY
From kawalingpinoy.com
HOW TO MAKE FILIPINO CHICKEN ADOBO: 12 STEPS (WITH PICTURES)
From wikihow.com
FILIPINO PORK ADOBO RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
FILIPINO PORK ADOBO WITH PORK BELLY - KAWALING PINOY
From kawalingpinoy.com
HOW TO MAKE FILIPINO CHICKEN ADOBO: 12 STEPS (WITH PICTURES)
From wikihow.com
HOW TO COOK ADOBONG MANOK: 13 STEPS (WITH PICTURES ...
From wikihow.com
CHICKEN ADOBO - THE RECIPE CRITIC
From therecipecritic.com
FILIPINO RECIPES. MGA LUTONG PINOY
From filipino-recipes-lutong-pinoy.com
HONEY GLAZED CROCKPOT CHICKEN ADOBO RECIPE - PINCH OF YUM
From pinchofyum.com
CHICKEN FRICASSEE - AUTHENTIC LATINO FOOD & RECIPES
From goya.com