Filipino Chicken Adobo - 3 different ways
Dec. 5th, 2014 11:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaEverybody blame dyoklako for this. *GRINS* http://dyoklako.livejournal.com/303253.html Now I've got Adobo ("Let It Go" from Frozen) floating around in my head.
Filipino Chicken Adobo Recipe courtesy of Corinne Domingo
http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html?oc=linkback
Serves 6 - 8
Ingredients
4 -5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Directions
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Chicken Adobo Recipe courtesy Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-adobo-recipe.html?oc=linkback
servings 4
Total Time: 2 hr 57 min
Prep: 5 min
Inactive: 2 hr
Cook: 52 min
Ingredients
Marinade:
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
Directions
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.
Slow Cooker Chicken Adobo
Total Time: 15 mins, plus 4 hrs cooking time
Makes: 4 to 6 servings
The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up.
Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance.
Ingredients
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Steamed rice, for serving
Instructions
1 Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
2 Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
3 Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
4 Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
Filipino Chicken Adobo Recipe courtesy of Corinne Domingo
http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html?oc=linkback
Serves 6 - 8
Ingredients
4 -5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Directions
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Chicken Adobo Recipe courtesy Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-adobo-recipe.html?oc=linkback
servings 4
Total Time: 2 hr 57 min
Prep: 5 min
Inactive: 2 hr
Cook: 52 min
Ingredients
Marinade:
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
Directions
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.
Slow Cooker Chicken Adobo
Total Time: 15 mins, plus 4 hrs cooking time
Makes: 4 to 6 servings
The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up.
Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance.
Ingredients
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Steamed rice, for serving
Instructions
1 Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
2 Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
3 Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
4 Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
