Matts Chicken Adobo Recipes
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.
MATT'S CHICKEN ADOBO
This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.
Provided by MattOlay V-H
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Season chicken with black pepper.
- Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
- Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g
INSTANT POT CHICKEN ADOBO RECIPE
Steps:
- Salt and Pepper the chicken Put chicken in Instant Pot. I used FROZEN chicken for this recipe but you can use fresh chicken and the cook time is the same. Top chicken with the sliced onion. Mix together in a bowl soy sauce, white vinegar, sugar, chili flakes garlic and chicken broth (I use the chicken base) and water. Add all the liquid to the Instant Pot.
- Put the lid on the Instant Pot and turn valve to SEAL. Press Poultry button and set time to 11 Minutes. When cooking is completed release pressure of Instant Pot by opening the valve. Remove chicken from Instant Pot and set aside. Press cancel on Instant Pot. The press the SAUTE button and set to the High setting. Let sauce reduce until it becomes darker in color. This takes about 15 Minutes. Then Put chicken back in pot with reduced sauce to warm it up a bit. Then serve chicken and spoon sauce over it and enjoy. I serve the chicken over rice.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
MATT'S CHICKEN ADOBO
This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.
Provided by MattOlay V-H
Categories Chicken Thighs
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Season chicken with black pepper.
- Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
- Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g
SPANISH-ISH ADOBO CHICKEN
I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!
Provided by Matt Simeone
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
- Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.
Nutrition Facts : Calories 206.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 97.3, Sodium 917.1, Carbohydrate 6.5, Fiber 0.9, Sugar 1.7, Protein 28.6
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CHICKEN ADOBO - REAL FOOD BY DAD
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Reviews 1Estimated Reading Time 3 minsServings 6
- In a heavy bottom, Dutch oven pan heat oil over medium heat. Add chicken skin side down. Be sure not to crowd the pan, so cook chicken batches if needed. Cook until golden brown, about 7-10 minutes, making sure to lift pieces half way through for oil an fat to flow through. Cook Transfer cooked chicken onto plate and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate.
- Stir the corn starch into the chicken broth to create a slurry. Add slurry, soy sauce, Nature’s Intent Apple Cider Vinegar, fish sauce or Worchestire sauce, sugar and garlic to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar.
- Return chicken to pot skin side up. Cover and cook for about 35-40 minutes or until chicken is tender and easily pulls away from bone.
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