Easiest Chicken Adobo
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Sweet, salty, tangy, garlicky—what's not to like? While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic cloves, we found that cutting open a whole head of garlic and simmering it in the sauce achieves the same delicious effect in a fraction of the time.
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.
Return chicken to pot skin side up. Cover and cook chicken very gently, adjusting heat to maintain a bare simmer and turning pieces once, until meat is very tender and pulling away from bone (but not so tender that it’s falling apart), 35–40 minutes.
While chicken is simmering, cook 1 cup rice in medium pot according to package directions.
Transfer chicken to a clean plate. Increase heat to medium-high and boil braising liquid, shaking pot often, until liquid has formed a rich sauce thick enough to coat the back of a spoon, about 5 minutes. Remove pot from heat and return chicken to pot, turning to coat in sauce.
Serve chicken and sauce over rice. Thinly slice remaining chile and scatter over, then season with more pepper.
One-Pot Chicken AdoboReviews SectionFilipino adobo depends so much on what kind and which brand of soy sauce and vinegar you use. It took me about a year to cook it the way that I like, and it changes when I'm abroad and using new brands. My suggestion is to mix the soy sauce and vinegar in a separate cup first and then taste it repeatedly until you get the ratio that you like. Adobo can be on the tangy side, if one prefers (as it is technically a vinegar-based stew - you can skip the soy sauce entirely and just use salt), or on the salty-sweet side. You can cook it until the sauce dries up and then re-fry the chicken and put it in bread rolls, or you can leave it with lots of sauce to spoon over your rice. I like to put a few dashes of fish sauce in mine, it gives it more of an umami flavor (can't really explain it, but it really makes a difference!). I also put a little water, just enough to cover the meat, so that the sauce doesn't get too dark as it cooks. Mixing a bit of fatty pork also makes it tastier! A bit of coconut cream is also nice, if you like it creamier. Leftovers taste better, and sometimes I put it on spaghetti with some homemade cheese made from carabao milk.whatsthetimeManila05/29/20Extremely salty, and more of a teriyaki dish, as many reviews have described. I'm usually a fan of salty foods but I can't overstate how salty this tastes. It eclipses every other flavor to the point where even the jalapenos don't register. The texture of the chicken was great but unfortunately this dish is nearly inedible :(instant thotNew York05/16/20This is typically my adobo recipe but I changed things up this time and added a couple of different ingredients. I added half a can of coconut milk, used 1/4 cup of Datu Puti soy sauce and 1/4 coconut vinegar. Instead of green chiles, I used birds eye Thai chiles. I also added 2 tablespoons of sugar. It made the sauce a lot richer and balanced. It had more depth because of the tangy, sweet, spicy and umami flavors that developed over a slow simmer. You get a sauce that is so delicious I was practically eating rice leftovers with the sauce after all the meat was gone.Diana.MagusSan Francisco, CA05/03/20Mine did not come out salty like everyone else is saying (perhaps I used the wrong type of soy sauce) but mine was SO VINEGARY. I eventually adding a ton more water and dumped some sugar in mellow out the vinegar. Most other recipes for chicken adobo do not say to add this much vinegar to the recipe.I heeded the warnings and used 1/2 c full sodium soy sauce instead of 3/4 c soy sauce and this is maybe my new favorite meal. It's a real minor tweak for THE BEST THING I'VE EATEN ALL YEAR. Plus I had everything on hand already besides the chicken. Please make this.shimmylizardTucson04/11/20This was insanely salty (and I love salt)! I even added a bit more sweet when reducing the sauce. It was still edible, but I'm glad we didn't make a big batch, the leftovers would not be eaten.As others have said, it’s really salty.Cut the soy sauce in half, used low sodium, and it still kind of hurt my mouth to eat.I did use chicken breasts instead of legs/thighs, and I wonder if the lack of fat is what caused the saltiness to be so overbearing in our case (and potentially others).I’d use dark meat, two chilis (They had very little presence), less soy sauce, and more brown sugar in the future to try to balance it out.AnonymousKnoxville, TN12/28/19THIS WAS WAY TOO SALTY!!! Lessen the soy sauce to 1/4 cup, and contrary to what the recipe says, I recommend lite soy sauce. Make these changes and it will be good. Also, instead of peppercorns I use juniper berries during the cooking process. At the end, sprinkle some turmeric.AnonymousKent, WA10/11/19That's a lot of soy sauce. A better way is to use a 2:1 vinegar-soy ratio and salt to taste at the end. Too much sugar too. It's true we all make adobo a different way, but using those measurements will result in a sauce that's overly salty and/or sweet. The sauce should be balanced between equally between salty, sour, sweet, umami, and of course, the strong flavor of garlic. If you can find it, use coconut vinegar because it's not as acidic as regular distilled white vinegar, which is maybe why so much sugar in the recipe. Balancing sour and sweet doesn't mean the sums cancel each other. Instead you're just going to end up with something too sweet and too sour.AnonymousChicago, IL09/16/19A better title for this dish would be "Spicy Terikayi Chicken". Yes, it was "sweet, salty, tangy, garliky" as the recipe describes, but not an "Adobo Sauce"I loved this recipe, and I didn't find the sauce to be too spicy at all! Wished there was a bit more of it maybeAnonymousGroningen, NL05/27/19I found this recipe to be way too salty. Like other commenters I used low sodium Soy Sauce also. Still it was too salty. Next time I will use less Soy Sauce.Cutting the garlic in half and not removing the skin left pieces of garlic skin in the sauce which have an unpleasant taste and texture. The top half of the garlic club fell apart while cooking leaving pieces of garlic skin scattered throughout the sauce.The recipe does not tell you to remove the bay leaves before serving. Eating bay leaves is not a health hazard as some believe but like garlic skin their taste and texture is a negative if eaten.Liked the suggestion of adding onions to the dish. Will try that next time. I used one Serrano pepper and did not remove the seeds. I like spicy food but one Serrano pepper gives this dish plenty of kick!SkylerKingMinnesota04/30/19This is great! A variation would be to add onions with the garlic and use cracked pepper. Simmer then remove the sauce and fry the chicken pieces, then drain the oil, put the sauce back in and simmer for a few minutes. You'll have a richer, thicker sauce.sizzlingsisaSingapore02/06/19I made this with chicken thighs. Stuck to the recipe but did use low sodium soy sauce since it ís what I have and several reviews said the sauce was too salty. I really liked it and will make again. My guests liked it also. We all liked the garlic squeezed out!AnonymousSpringfield, MA01/10/19This was an easy and delicious meal to cook! I did tweak the recipe a bit, using less soy sauce and sugar, but nonetheless it was still a hit at dinner.This recipe was super easy and delish! I will definitely make again. I did use a tiny bit of arrowroot powder at the end to thicken the sauce. I tried to let it boil and reduce naturally but it still didn't thicken enough. Next time, I would probably use a little more brown sugar since all the vinegar and jalapenos (I used a lot because I love spicy) made it pretty sour.I could also see myself adjusting the recipe a bit in the future with different flavors and spices for some variety. Overall, I'm so happy I found this recipe! I love this method of cooking chicken thighs.Way too salty. Even for my Filipino friends. They use much less soy sauce. Reduce the soy and you've got a winner.This recipe was SUPER easy and quick. And most importantly, very delicious. I used low sodium soy sauce and I think it turned out perfectly. I also added a chicken breast cut in half to see how the white meat held up to the longer braising. The dark meat tasted better but the white meat was still very good. So if you don't like dark meat you can do chicken breast, just make sure you cook it less time once you are in the "covered with a lid 30/40 min" phase. OR if you are doing a combo of white and dark meat, take out the white meat a bit sooner. LOVED this dish.AnonymousLos Angeles12/07/17To "ANONYMOUS CALIFORNIA 10/16/17":You can turn off the video images by clicking on "Hide all Images" in upper-right corner of box for Step 1. Or, print the recipe.AnonymousSt Louis, MO11/02/17This recipe is so delicious and yet simple with common, inexpensive ingredients requiring minimal prep work and using only one pan, so it's pretty great on all counts. The only change I made was to sub coconut sugar for the brown sugar. I didn't find it too salty but I did use lower sodium soy sauce so I would recommend that since you can always add more salt to taste if you like.AnonymousOntario, Canada10/27/17Love the new video & recipe format! No more scrolling through all the prep pictures to find the recipe at the end!OMG this is so good. I'm a bit of a whimp when it comes to spicy heat. So I used a poblano pepper. It was excellent. It was salty, but so good.AnonymousMinnesota10/17/17Maybe I would attempt it. I actually haven't made the recipe yet, but I intend to. My comment is in regard to the format, is there a way to view the directions without all of the video? I know some find the video helpful, but I find it distracting and difficult to navigate.AnonymousCalifornia10/16/17
Easiest chicken adobo from Bon Appétit Magazine, May 2019: The Travel Issue (page 28)
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- soy sauce
- bay leaves
- chicken thighs
- chicken drumsticks
- serrano chiles
- distilled white vinegar
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Easy Chicken Adobo
Inspired by the Philippine national dish, this Easy Chicken Adobo uses a simple blend of garlic, vinegar, and soy sauce to give chicken a zingy boost. This is the perfect dinner recipe to spice up your usual routine.
- 1 cup white vinegar
- 1/4 cup soy sauce
- 1 whole garlic bulb, smashed and peeled
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 1 bay leaf
- 2 pounds bone-in chicken thighs or drumsticks
- 1 tablespoon canola oil
- 1 cup water
- Combine the first six 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. If desired, serve chicken with cooking sauce.
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe of Homemade Chicken Adobo
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Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken adobo. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken Adobo is amongst the favorite food menus that are being sought by many people with the internet. When you are the individual that is looking for the recipe information, then this is the right website page. We convey the steps to how cooking together with the ingredients needed. Do not forget to also display related videos as additional information.
To get started with this recipe, we have to first prepare a few components. You can have Chicken Adobo using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Adobo
- Make ready of Chicken.
- Prepare of knorr chicken cube.
- Prepare of garlic crushed.
- It’s of onion (purple) crushed.
- You need of dried bay leaves.
- It’s of brown sugar.
- You need of whole peppercorn.
- Prepare of mamacita barbecue sauce.
- It’s of soy sauce.
- Take of white vinegar.
- Take of water.
- Make ready of Salt to taste.
Chicken Adobo instructions
- Preheat pan and add cooking oil (2-3 tbs).
- Sautee garlic and purple onion.
- Add chicken and fry for about 5 min.
- Add water, soy sauce and, knorr chicken cube, pinch of salt. Boil..
- Add vinegar, mamacita, peppercorn. Cook some more..
- Add bay leaves. Add salt (if needed). Boil until you're happy with the thickness of the soup..
- Add hardboiled eggs (optional). Serve..
So that is going to wrap it up for this exceptional food chicken adobo recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Related Posts of "Recipe of Homemade Chicken Adobo"
Chicken Adobo Recipe Easiest Filipino Chicken Recipe for Everyone
Chicken Adobo Recipe is the easiest chicken dish I have ever made. You can’t believe how much it is easy to make. As the recipe is so easy to make I would recommend it to those who are just have started to cook or a bachelor and always lazy to cook good and tasty food. If you have a friend or family member like this must suggest this recipe. I am sure if he/she cooks this recipe, will fall in love to cook food and will enjoy it too. This recipe belongs to the Philippines. The flavours of the dish are so good and intense, and much better with steamed rice only.
What is the Filipino chicken adobo recipe?
Chicken adobo is a sweet and sour flavour vinegared chicken dish. Usually, the colour of the dish is dark brown. And anyone can identify the dish by its looks and salty vinegary sauce. It is one of the most popular chicken dishes in the Philippines. The most and unique part of the dish is the dry bay leaves used with soy sauce in the dish. I never tried this kind of recipe before. The combination of two different strong flavoured ingredients in one dish is making the dish different from other chicken dishes.
YOU CAN ALSO CHECK OUR OTHER CHICKEN RECIPES IN THE CHICKEN CATEGORY CLICK HERE TO KNOW MORE
Is the sauce should be thick in Filipino Chicken Adobo dish?
Yes, The sauce of the dish should be a little thicker than other or regular chicken dishes. I find to make the sauce thick is quite difficult. Because the Ingredients used in the dish either as the sauce or in liquid form only. So I made the sauce with a trick which is very easy. In Chinese recipe, they usually thick their curry sauces with help of cornstarch. I applied the same method here and got a very good texture of Chicken adobo sauce. My suggestion is if you are struggling with the same with your “ CHICKEN ADOBO RECIPE ” sauce must use this trick. And I hope the trick will be same helpful as it did with me.
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4 cloves of garlic
1 medium-sized onion
2 pcs of red chili
425g sardines in can
1 tbsp of fish sauce
1/2 tsp of ground pepper
3 cups of water
2 pack of misua noodles
1 bundle of ampalaya leaves
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- 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
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.
Easiest chicken adobo I’ve cooked
It’s the easiest adobo I’ve ever cooked, and I found the recipe in a compilation of the best food writing for 2001, edited by Holly Hughes.
Originally published in The Seattle Times, the recipe was contributed by chef and food writer Greg Atkinson, who got the recipe from Jeff Taton, then a member of his crew in the Seattle restaurant Canlis.
In his article, Atkinson wrote about “crew chow,” or the food served the crew before the restaurant opens to diners (or after it has closed).
According to Atkinson, the members of his crew usually cooked the traditional comfort foods they grew up with in their home country. One of his favorites, he said, was this chicken adobo often prepared for the staff by Taton.
Many adobo recipes require the pork or chicken to be browned in oil before or after being simmered in vinegar. This recipe completely does away with that, thereby avoiding the spattering of oil that could make cooking adobo a risk for skin burns.
And still when I cooked the chicken, it turned brown, not pale or whitish (maputla), as some people scoff about adobo cooked without browning.
The dish was tasty too—maybe a bit too sour for my taste but with the full adobo flavor which we Filipinos relish.
With two cups vinegar, two cups soy sauce and two cups water (proportions that are easy to remember), the sauce was more than enough for six or more people to spoon over steaming hot rice.
However, instead of using whole chicken as indicated in the original recipe, I used my favorite chicken parts. This makes apportioning the dish among six or more diners more equitable (each one can have his favorite part).
I also tried cooking this using pork instead of chicken and the recipe worked just as well. The ample liquid in the pot was enough to cook as much as two kilos of pork —making this an ideal dish to bring to a large family picnic or potluck dinner.
I think this will be my favorite adobo recipe from now on.
(Adapted from the recipe of chef Jeff Taton)
1 whole head garlic, peeled and chopped
1 tbsp cracked black pepper
Wash the chicken pieces well then pat dry with paper towels. Put the chicken pieces into a large cooking pot, then pour in the soy sauce, vinegar and water.
Add the garlic, bay leaves and black pepper. Bring to a boil, without stirring. When the mixture comes to a boil, lower the heat to a simmer (at this point you can already stir the mixture). Let simmer for 35 to 45 minutes, until the chicken is fully cooked and tender.
Serve with hot rice. Makes six to eight servings.
You can adjust the amount of vinegar, soy sauce and water if you find the sauce too sour.
Do not stir the liquid until it has come to a boil. Stirring the liquid before then will give the dish a raw flavor.
The original recipe called for five cloves garlic but you can use a whole head of garlic if desired.
Easiest Way to Prepare Homemade Chicken and Pork Adobo
Chicken and Pork Adobo. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.
For pork adobo, I usually use pork loin steaks, sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat.
Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken and pork adobo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.
Chicken and Pork Adobo is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken and Pork Adobo is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken and pork adobo using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Pork Adobo:
Pork and Chicken Adobo. this link is to an external site that may or may not meet accessibility guidelines. About My Recipe for Filipino Chicken and Pork Adobo. When I got home on Friday, I was exhausted. And eager for a home cooked meal.
Steps to make Chicken and Pork Adobo:
- Combine sauce mixture.
- Heat oil in a pan.
- Saute Onion and garlic.
- Add pork, saute for a few minutes.
- Put sauce mixture and bay leaf. Simmer for 15 minutes before mixing.
- Add chicken, mix and simmer for 15 minutes.
- Remove chicken, set aside.
- Simmer pork for another 10-15 minutes.
- Put back chicken and cook for another 15 minutes.
Adobo is typically one of the first dishes you taste when you're first introduced to Filipino food, and for good reason – it's the national dish, and it is simply delicious. Adobo chicken or pork is a signature dish of the Philippines. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf bring to a boil. How to cook Chicken Pork Adobo. The Filipino Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.
So that’s going to wrap this up for this exceptional food chicken and pork adobo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
What are the ingredients of chicken adobo?
Though chicken adobo is the easiest recipe in Filipino cuisine, finding the right balance of sweet, tangy, and salty is important. Put too much vinegar, it will become sour, or too much soy sauce, it will be salty. You just need to find the right balance depending on the ingredients you are going to use.
You can find chicken adobo seasoning in Asian stores but they are just full of sodium.
Chicken. Thigh is preferable but you can use any part of the chicken provided that the skin is on and the bone is in.
Vinegar.Any vinegar is fine – cider, cane, white or coconut vinegar. I prefer apple cider vinegar because of its sweet tang.
Soy Sauce.For this particular recipe, I used Maggi soy sauce. Go to any Asian store and you’ll find lots of soy sauce brand. Kikkoman is fine as well, either the regular one or the sodium.
Garlic.Liberal amounts of garlic is ideal. You can also use garlic cloves that are pressed or whole. Put garlic generously if desired.
Pepper.Add ground black pepper or peppercorn for a peppery taste.
Dried Bay Leaves.When I first moved here in the US, I was not able to find any dried bay leaves but finally grocery outlet carry them. The aroma of the bay leaves is what makes the adobo authentic. But you can do without them.
Brown Sugar.The brown sugar will help you balance the taste. It’ll also add a rich dark brown color to the chicken adobo sauce. Granulated works good as well.
Oil. For browning/searing the chicken.
Chili Flakes.I put chili flakes for added punch in the taste, you may also use fresh green chili peppers.
Chicken Adobo Garnishes, Sides and Add-ons
Adobo is a flexible recipe that you can put sides and extenders. You may also combine other meat with the chicken like pork and chicken liver.
For beautiful looking adobo you can garnish it with scallions, freshly sliced thai chili pepper or chili flakes, or white sesame seeds.
Some sides and extenders that can go with adobo are fried/roasted potatoes, caramelized onions, steamed broccoli, pineapple, boiled eggs, and kimchi.
I just recently tried kimchi with my chicken adobo, and it was perfect! So surprisingly good together with steamed rice.
Other add-ons that you may try is by adding ginger. One ingredient I have not tried with my adobo is adding coconut milk. If you tried cooking chicken adobo with coconut milk, let me know in the comments.
One Pot Dinner for the Entire Family
Dinner will be ready for the entire family without much fuss, and the clean up is a breeze as you have only one pot to clean.
Now that it&rsquos back-to-school season, try this crock pot chicken adobo recipe for your family and I guarantee you that even the pickiest eater would love it.