Best Classic Filipino Chicken Adobo Recipes

CLASSIC CHICKEN ADOBO

Steps:

• Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking.
• Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar.
• Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help enhance the flavor and add a little caramel glaze to the meat. The adobo is already yummy at this time but its taste improves as it ages. And don't forget the rice - lots of rice as this is a particulary more-ish dish.
• For a "dry adobo" you can simply reduce the sauce until it has almost evaporated. The chicken and pork pieces will then begin to fry on their own fat left in the pan. My family in the Philippines like it this way. Or, you can just take out the cooked adobo meat and fry them separately in another pan with a little oil and some of fat from the sauce and then use the remaining sauce (which you can reduce to thicken it slightly) to drizzle on your rice. The sauce is also great for making fried rice so don't throw it away. Anyway, enjoy!

FILIPINO CHICKEN ADOBO

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.

CLASSIC FILIPINO CHICKEN ADOBO

Steps:

• Combine all ingredients in a deep glass or stainless steel sauce pan.
• Bring to a boil over medium heat, then reduce heat to medium low.
• Cover and simmer for about 30 minutes or until the meat is very tender.
• Gently turn the meat occasionally during the course of cooking.
• Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
• Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
• While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
• I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.

CHICKEN ADOBO

Steps:

• In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
• Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
• Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

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.