Andreas Favourite Aka Chicken Adobo Recipes

FILIPINO CHICKEN ADOBO

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.

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.

CHICKEN ADOBO

Steps:

• In a large mixing bowl combine thawed chicken, water and salt.
• Allow chicken to soak several minutes while preparing the other ingredients.
• Just before adding to frying pan, drain on paper towels.
• In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
• Heat on medium low setting, covered, about 15 minutes.
• In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
• Cook for 5 minutes, stirring occasionally.
• Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
• Cook 5 minutes per side.
• Reduce heat to simmer and pour vinegar-soy mixture over chicken.
• If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
• Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
• Pour vinegar-soy mixture over top, and cook 2 hours, covered.
• Remove cover, increase setting to high and finish cooking an additional 1 hour.
• Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
• Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
• Stew meat works well here.
• May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
• May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
• Proceed as above.
• *Discard bay leaves before serving.

CHICKEN ADOBO

Steps:

• Pat chicken dry. Coarsely chop garlic. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch. With tongs transfer chicken as browned to a plate.
• Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden. Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes. Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.
• Serve chicken with rice.

CHICKEN ADOBO

Steps:

• Mix all ingredients together (except chicken thighs) to make marinade.
• Place chicken thighs in a large pot or dutch oven.
• Pour marinade over chicken, evenly coating the pieces.
• Place in fridge for 1-3 hours.
• Bring pot to a boil and then reduce heat.
• Cover and let simmer for 30 minutes.
• Uncover and let simmer until sauce is reduced and thickened, about 15-20 minutes.

CHICKEN ADOBO

Steps:

• Combine white wine vinegar, minced garlic, soy sauce, bay leaves and ground black pepper in large bowl. Add chicken breast halves and turn to coat. Cover chicken and refrigerate at least 4 hours turning occasionally. (Can be prepared up to 1 day ahead.)
• Combined diced tomatoes and green onions in small bowl. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Transfer chicken mixture to heavy medium skillet. Add 1/4 cup water. Simmer over medium heat until chicken is cooked through, turning occasionally about 12 minutes. Season to taste with salt and pepper. Mound cooked rice on platter. Arrange chicken over rice. Top chicken with tomato and onion mixture. Serve, passing cooking liquid separately as sauce.