Basic Adobo Recipes
EASY ADOBO SAUCE
Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
- Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
- Use immediately or store in an airtight container in the fridge. It should also freeze quite well.
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
BASIC ADOBO RECIPE
Use this recipe to marinate pork, chicken, fish, or beef in. Its a delicious marinade and you can actually slow cook the meat in the sauce as well. Delicious served with fresh corn tortillas.
Provided by cervantesbrandi
Categories Vegetable
Time 20m
Yield 1 cup marinade
Number Of Ingredients 10
Steps:
- Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
- Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
- Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
- Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.
FILIPINO CHICKEN ADOBO
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, Taste of Home Senior Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 35m
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, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
BASIC ADOBO SAUCE
I really have a bad time with recipes that call for a sauce but don't give you the recipe for it so after seeing many recipes calling for Adobo Sauce I went looking for a recipe. This is what I found. pinched from:foodrepublic.com
Provided by Judy Kaye
Categories Other Sauces
Time 1h
Number Of Ingredients 7
Steps:
- 1. Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they're fragrant and their insides have changed color slightly, about 1 minute per batch.
- 2. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
- 3. Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you'd like a silky texture, strain the adobo through a medium-mesh sieve.
- 4. Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas. This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.
FILIPINO CHICKEN ADOBO
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
Time 2h
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.
More about "basic adobo recipes"
HOW TO MAKE ADOBO SAUCE - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 4 mins
- In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.
- Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water. Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn. Set aside to cool, then add to Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.
- Add freshly smoked peppers directly to the Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.
- Carefully spoon adobo sauce or adobo sauce with chipotles into clean, sterilized 4 ounce canning jars. Apply lid per packaged instructions and submerge in boiling water for 30 minutes. Remove jars from water bath and allow to cool.
ADOBO (AUTHENTIC FILIPINO ADOBO RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (4)Category Filipino RecipesCuisine ChickenTotal Time 15 mins
- Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.
- Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
- When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
EASY CHICKEN ADOBO RECIPE - PANLASANG PINOY
From panlasangpinoy.com
Estimated Reading Time 2 mins
- Combine chicken, 1/4 of the total amount of garlic, whole peppercorn, dried bay leaves, soy sauce, vinegar, and water in a cooking pot. Cover and let boil. Stir and make sure that all ingredients are well blended.
BASIC PORK ADOBO RECIPE - PANLASANG PINOY
From panlasangpinoy.com
Estimated Reading Time 5 mins
- Add the peppercorns and bay leaves. Continue to cook for 20 seconds so that its flavors get infused in the oil.
- Put the pork belly in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
EASY CHICKEN ADOBO - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 Estimated Reading Time 3 mins
- Brown chicken well in a tablespoon of oil in a large skillet or deep frying pan. Remove from the pan and set aside.
- Combine the vinegar, soy sauce, sugar, garlic, black pepper, bay leaves and chillies and pour into the pan. Bring to a simmer.
- Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked and tender.
THE BEST EASY CHICKEN ADOBO RECIPE – MUST LOVE HOME
From mustlovehome.com
Estimated Reading Time 5 mins
- In large skillet, heat your oil until it's hot, but not smoking. Add the chicken pieces, skin side down and cook them until browned. It will take about 4 - 5 minutes. Turn them over and cook for an additional 3 - 4 minutes until the underside is browned. Transfer the chicken to a plate.
- In the same skillet, add your garlic, bay leaves, vinegar, soy sauce, brown sugar, green chilies and black pepper. Bring to a simmer over low heat, keep stirring constantly until sugar is dissolved. It will take about 3 - 4 minutes.
- Return the chicken pieces to the skillet, placing them skin side up. Cover and cook over low heat and simmer 35 - 45 minutes, turning the chicken thighs halfway through. Your chicken is done when it pulls away from the bone and a meat thermometer reads 165°F at thickest part of the chicken. Transfer the chicken back to the plate..
- Bring the liquid in the skillet to a boil over medium-high heat. Cook, stirring occasionally with a spoon, until the sauce begins to thicken and will coat the back of a metal spoon. This takes about 5 minutes.
CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
BASIC ADOBO SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
Estimated Reading Time 2 mins
LOOK: MY BASIC ADOBO RECIPE WITH COOKING TIPS » PINOY FOOD ...
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Estimated Reading Time 4 mins
EASY CHICKEN ADOBO RECIPES | FOOD NETWORK CANADA
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EASY PORK ADOBO RECIPE (LEARN TO COOK PORK ADOBO THE EASY WAY)
From soyummysoeasy.com
Cuisine FilipinoCategory MAIN COURSEServings 4Total Time 1 hr 20 mins
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
EASY CHICKEN ADOBO RECIPE FILIPINO STYLE - DELICRUNCH RECIPES
From delicrunch.co
Estimated Reading Time 7 mins
- Place the chicken in a bowl. In a separate bowl or liquid measuring cup, combine vinegar, soy sauce, brown sugar, pepper, minced garlic, bay leaves and chili flakes. Pour the mixture to the chicken and marinade for atleast an hour or more.
- Heat an oil in a pan. Fry the chicken until light brown in all sides. You can add more garlic if desired while searing.
- Using a pan, lightly brown the chicken then transfer it with the marinade mixture to the slow cooker. Set to high for 4 hours or 7-8 hours for low and medium cooking.
HOW TO MAKE ADOBO SAUCE - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
- Once softened, save 8-10 whole peppers. Stem and seed the remainder of the peppers.Taste the steeping liquid from the peppers. If it tastes bitter to you, then discard it. If it doesn't, use it to thin the sauce.
EASY CHICKEN ADOBO RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
- Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
- Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
EASY ADOBO SEASONING RECIPE - A SPICY PERSPECTIVE
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