Roasted 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.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
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
FILIPINO-STYLE CHICKEN ADOBO
Steps:
- Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
- Let chicken stand at room temperature 45 minutes.
- Preheat oven to 425°F.
- Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
- Preheat broiler.
- Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.
ONE SKILLET ROAST CHICKEN ADOBO
Roast Chicken Adobo is a flavorful and juicy one-skillet dish basted with a mixture of vinegar, soy sauce, garlic, and black peppercorns. It takes roast chicken to a whole new level!
Provided by Denise Browning
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel. Spray a 12-inch cast iron skillet with cooking spray and place chicken in it. Set aside.
- In a medium saucepan, mix all the other ingredients except bay leaves and let come to a boil over high heat. Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.
- If you prefer not reducing the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Transfer about 1/3 of the mixture to a bowl and reserve.
- Then, brush chicken all over, including under loose skin and inside the cavity. Place bay leaves inside chicken cavity.
- Bake for 30 minutes. Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more, or until internal temp reaches 165 F.
- Remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing. Enjoy with fresh salad, cooked veggies, or any other side of your choice.
Nutrition Facts : Calories 431 kcal, Carbohydrate 6 g, Protein 27 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 1176 mg, Sugar 4 g, ServingSize 1 serving
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.
ROASTED CHICKEN ADOBO
Steps:
- Preheat oven to 350 Split chicken at backbone to butterfly. Generously spread Chipotle Chili Adobo Sauce over chicken and bake in oven for about 1 hour until done basting occasionally.
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CHICKEN ADOBO RECIPE - PANLASANG PINOY
From panlasangpinoy.com
4.3/5 (6)Total Time 40 minsCategory Main CourseCalories 607 per serving
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (58)Servings 4
- Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
- Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
- Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
EASIEST CHICKEN ADOBO RECIPE | BON APPéTIT
From bonappetit.com
4/5 (69)Servings 4
- Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
- If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
- Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down 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. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
- Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper. → Wait a second, what is white vinegar, anyway?
ADOBO WHOLE-ROASTED CHICKEN - PIQUANT POST
From piquantpost.com
- Preheat oven to 425. Toss vegetables together with a light coating of oil and salt. Spread evenly on a large shallow roasting tray.
- Prep the chicken by removing any innards and excess fat. Lay breast side down on a cutting board and starting at the tail end, use kitchen shears to cut along each side of the spine to remove the backbone. Then, with a knife score the cartilage down the middle of the chicken. Next, use your hands to pull sides backwards to pop out the breast bone which will enable the chicken to lay flat. You can remove the breast bone or leave in. Learn how to butterfly a chicken in this step-by-step video.
- In a small bowl, combine marinade ingredients. Generously brush inside of chicken. Place chicken skin side up on top of the veggies, tucking the wing tips. Finish by brushing skin side generously with remaining marinade.
- Roast for 50-60 minutes or until a thermometer inserted into thickest part reads 165. Cut chicken into pieces and toss roasted vegetables in pan drippings.
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BAKED CHICKEN WITH ADOBO | COOK FOR YOUR LIFE
From cookforyourlife.org
4.5/5 (10)Category MainsCuisine LatinoCalories 2321 per serving
- Prepare the adobo sauce as described here. Rub the Adobo paste all over the chicken –- be generous! Tie the legs together and place the chicken in a shallow roasting pan. Bake in the hot oven for about 20 minutes or until the chicken starts to turn golden.
- Remove the chicken from the oven and squeeze the lime juice all over it. Put the used lime halves into the chicken’s body cavity. Cover with foil.
- Return the chicken to the oven, turn the heat down to 325 degrees and bake for about 45 minutes or until the chicken juices run clear.
CHICKEN ADOBO - JO COOKS
From jocooks.com
4.7/5 (26)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 654 per serving
- Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.
- Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.
- Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.
- Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.
PALEO CHICKEN ADOBO - THE ROASTED ROOT
From theroastedroot.net
Cuisine FilipinoTotal Time 35 minsCategory Main CourseCalories 188 per serving
- Place the chicken thighs in a zip lock plastic bag and add the rest of the ingredients. Seal it up, shake it all around and refrigerate at least 20 minutes (ideally overnight). Note: You can also marinate the chicken in a glass sealable container if you don’t do plastic :)
- Add the avocado oil to a large deep skillet (I use a 12-inch skillet with a lid that has a deep lip) and heat over medium-high. Once the oil is very hot (but not smoking) carefully add the chicken thighs (save the marinade for later!!). Brown for 3 to 4 minutes, until one side is deeply golden-brown. Carefully flip and brown on the other side for another 3 to 4 minutes, until both sides are golden-brown. Transfer the chicken to a plate and set aside.
- Add the chopped onion to the skillet and stir well. Sauté, stirring occasionally, until onion has softened. If the onion begins to stick at any point, deglaze the pan using about ¼ cup of the chicken broth and stir well.
- Transfer the chicken thighs back to the skillet, along with the marinade, the chicken broth (or water) and the black pepper. Stir well, cover and bring to a full boil.
ANCHO CHILE ADOBO ROAST CHICKEN WITH AVOCADO CREMA - TODAY ...
From todayshomekitchen.com
Cuisine Latin, MexicanCategory Chicken, DinnerServings 4Total Time 1 hr 50 mins
- Heat a large stockpot of water to the boil, then add the dried chiles. Turn the heat down to a simmer and cook the dried chiles in the water to soften, about 20 minutes.
- Cut the avocado in half. Remove the pit and use a spoon to scoop the avocado into a blender or mini-food processor. Add the cream, cilantro, jalapeno and purée. Add water to thin the crema to a spreadable consistency. Stir in the fresh lime juice. Season to taste with salt and pepper. Cover and chill the avocado crema until the chicken is ready to serve.
WHOLE ROASTED CHICKEN ADOBO WITH PAPAYA MOJO RECIPE ...
From myrecipes.com
4.5/5 (3)Calories 303 per servingServings 5
- Heat a nonstick skillet over medium-high heat until hot. Add mustard seeds, and cook 1 minute or until seeds begin to pop. Place seeds in a food processor, and process until seeds begin to crack. Add the cilantro leaves and the next 6 ingredients (cilantro leaves through jalapeño); process until finely minced.
- Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread mustard mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken. Sprinkle the chicken with ground pepper.
- Place chicken, breast side up, on a broiler pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce oven temperature to 400° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Serve with Papaya Mojo, and garnish with cilantro sprigs, if desired.
CHICKEN ADOBO | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Calories 398 per servingCategory Dinner, Main Course
- Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
- To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
- Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
- Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
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