Best Filipino Style Chicken Adobo Recipes

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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

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.

FILIPINO-STYLE ONE POT CHICKEN ADOBO RECIPE BY TASTY



Filipino-Style One Pot Chicken Adobo Recipe by Tasty image

Here's what you need: chicken drumstick, soy sauce, rice vinegar, garlic cloves, ground pepper, palm sugar, bay leaves

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 ½ lb chicken drumstick
¾ cup soy sauce
⅓ cup rice vinegar
15 cloves garlic cloves
1 tablespoon ground pepper
5 tablespoons palm sugar
3 bay leaves

Steps:

  • Combine the chicken with the other ingredients.
  • Marinate for 2-10 hours.
  • Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
  • Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
  • Turn the chicken and simmer with the lid off for another 20 minutes.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 0 grams, Protein 44 grams, Sugar 18 grams

FILIPINO "ADOBO"-STYLE CHICKEN



Filipino

An easy Filipino "Adobo"-Style Chicken recipe (Tangy Soy Chicken)

Categories     Chicken     Poultry     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 8

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment

Steps:

  • In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
  • In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

FILIPINO-STYLE CHICKEN ADOBO



Filipino-Style Chicken Adobo image

While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar makes a good substitute if you can't find it.

Categories     Chicken     Poultry     Bake     Marinate     Winter     Gourmet     Philippines

Yield 4 servings

Number Of Ingredients 6

1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
2 Turkish bay leaves or 1 California
4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs
Accompaniment: cooked rice

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.

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