Best Filipino Adobo Pork Or Chicken With Slow Cooker Variation Recipes

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! NOTES - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Provided by Acerast

Categories Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
Stove top instructions.
Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow everything sit at room temperature for at least 15 minutes.
Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
Remove lid and cook 10 minutes more.
Serve with rice.
Slow Cooker instructions.
Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow meat to sit at room temperature for at least 15 minutes.
Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
Serve with rice.
(Freezer instructions courtesy of Erindipity).
To freeze: Combine all ingredients in a ziptop bag. Freeze.
To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

SLOW COOKER FILIPINO CHICKEN ADOBO

Slow Cooker Filipino Chicken Adobo image

This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Provided by michellekay

Categories World Cuisine Recipes Asian Filipino

Time 5h10m

Yield 8

Number Of Ingredients 6

Ingredients

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

Steps:

Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

Slow Cooker Filipino-Style Chicken Adobo image

Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup cider vinegar or distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced

Steps:

In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

EASY FILIPINO PORK OR CHICKEN ADOBO

Easy Filipino Pork or Chicken Adobo image

One of the most popular dishes of the Philippines!!! I'm half Filipino...this is the method both my parents used to cook this yummy meal. I like to add potatoes to the Pork style only. Also note: This is as close to the measurements that I could guesstimate. When I was taught to cook this dish, my parents would just dump in the ingredients. I've done the same since and learned to perfect it on my own. I chose to use some of the ingredients I listed because my belief in traditional diets. Lard, coconut oil and bones (for marrow) give the dish the most authentic flavor you can find. When my grandmother would cook with bones, she'd break them to release as much marrow as possible. I hope you're willing to try it and enjoy it! My family and In-laws can't get enough of it!!!

Provided by Kat Lantto

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs pork (cubed, save bones) or 6 -8 chicken drumsticks
water (enough to submerge all meat)
4 garlic cloves (mashed)
1/2 cup soy sauce (estimated)
1/2 cup white vinegar (estimated)
salt & pepper (to taste)
1 bay leaf
1 -2 tablespoon lard (if sauteing) or 1 -2 tablespoon coconut oil (if sauteing)
3 medium red potatoes (optional) or 3 medium yukon gold potatoes, cubed (optional)

Steps:

You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
Place meat (and bones) in large sauce pan.
Add just enough water to submerge all of meat & bones.
Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
Remove bones prior to serving.
If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).