Adobo Fried Chicken Recipes

FAMOUS CHICKEN ADOBO

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)

Steps:

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
• Remove chicken skillet and set aside.
• Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
• Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
• If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
• Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

ADOBO-FRIED CHICKEN

Steps:

• Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl. Cover and refrigerate until ready to use.
• Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
• Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
• Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
• Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
• Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365 degrees. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350 and 365 degrees. The chicken is cooked when internal temperature reaches at least 165 degrees.
• Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.

FILIPINO CHICKEN ADOBO

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.

CHICKEN ADOBO WITH FILIPINO FRIED RICE AND CHARRED JAPANESE EGGPLANT

Steps:

• For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
• Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
• For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
• Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
• For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
• To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.