Best Chicken Adobo Aloha Recipes

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CHICKEN ALOHA



Chicken Aloha image

This chicken is a welcome way to cook a quick, delicious meal. -Beth Corbin, Sarasota, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (4 ounces each)
1 bottle (14 ounces) ketchup
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium green pepper, coarsely chopped
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon ground mustard
1 can (8 ounces) pineapple chunks, undrained
Hot cooked rice

Steps:

  • Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 992mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN ADOBO ALOHA



Chicken Adobo Aloha image

Make and share this Chicken Adobo Aloha recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 small chicken, cut up
1 can pineapple tidbits, drained and reserve syrup
1/2 cup water
1 tablespoon browned garlic, for garnish
1/4 cup cooking oil
1 tablespoon crushed garlic
1/4 cup vinegar
salt
soy sauce
1/2 teaspoon crushed peppercorn
reserved pineapple syrup

Steps:

  • Marinate chicken meat for 1 hour.
  • In a medium pot, simmer meat in marinade for about 5 minutes.
  • Remove.
  • Heat oil in a skillet and cook chicken until golden brown.
  • Return to marinade and simmer until chicken is tender.
  • Add pineapple tidbits.
  • Top with browned garlic.

Nutrition Facts : Calories 422.9, Fat 32.3, SaturatedFat 7.8, Cholesterol 115, Sodium 109.6, Carbohydrate 2.7, Fiber 0.8, Sugar 0.1, Protein 29

HAWAIIAN CHICKEN ADOBO



Hawaiian Chicken Adobo image

The term "adobo" is a Spanish word meaning sauce or marinade. This dish is the ultimate chicken adobo with hawaiian chunks. Great with steaming white rice for dinner.

Provided by Lucy Apostol

Categories     Chicken

Number Of Ingredients 10

2 lb cut up chicken
1 small small garlic head, minced
2 medium sized onions, diced
1/2 c dark soy sauce
4 dried bay leaves
4 Tbsp vegetable cooking oil
salt and pepper, to taste
1 c vinegar
4 Tbsp brown or white sugar
1 small size can pineapple chunks

Steps:

  • 1. In medium heat, saute onions and garlic in oil until onions become clear. Do not burn garlic.
  • 2. Add cut up chicken to sauteed onions and garlic together with soy sauce, bay leaves and sugar. Season with salt and pepper to taste.
  • 3. Cook on medium heat covered for 25 minutes. Turn chicken once in a while to cook evenly.
  • 4. Add pineapple juice and simmer until chicken becomes tender. Cover. Cook for about 15 minutes.
  • 5. Add vinegar and cook uncovered for 10 minutes more. Finally, add pineapple chunks. Let it simmer for 5 minutes, then remove from heat.
  • 6. Serve this chicken dish with steaming hot white rice.

FAMOUS CHICKEN ADOBO



Famous Chicken Adobo image

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

2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅓ cup white vinegar
⅔ cup low sodium soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf

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

COCONUT MILK CHICKEN ADOBO



Coconut Milk Chicken Adobo image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Categories     dinner, easy, grains and rice, one pot, poultry, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

  • In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
  • Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
  • Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
  • Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

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