Best 20 Adobo Chicken Recipes

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Adobo chicken is a flavorful and versatile dish that can be enjoyed by people of all ages. Originating in the Philippines, it is a popular dish served at gatherings and celebrations. Made with chicken marinated and simmered in a savory sauce, it's a delightful combination of sweet, sour, and savory flavors. Whether you prefer a traditional recipe or a modern twist, there are endless possibilities to create a delicious and unforgettable adobo chicken dish.

Here are our top 20 tried and tested recipes!

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

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

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

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

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 ADOBO CHICKEN



Slow Cooker Adobo Chicken image

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.

Provided by ADRIENNELAPP

Categories     Main Dish Recipes     Chicken     Chicken Adobo Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5

1 small sweet onion, sliced
8 cloves garlic, crushed
¾ cup low sodium soy sauce
½ cup vinegar
1 (3 pound) whole chicken, cut into pieces

Steps:

  • Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 5.3 g, Cholesterol 61.5 mg, Fat 14.7 g, Fiber 0.5 g, Protein 23 g, SaturatedFat 4 g, Sodium 1121.4 mg, Sugar 1.2 g

ADOBO CHICKEN



Adobo Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

  • For the chicken: Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
  • Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
  • To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
  • Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

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.

PORK AND CHICKEN ADOBO



Pork and Chicken Adobo image

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories     World Cuisine Recipes     Asian     Filipino

Time 3h15m

Yield 4

Number Of Ingredients 10

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 teaspoons salt, or amount to taste
½ tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

Steps:

  • Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  • Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  • Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

AUTHENTIC CHICKEN ADOBO



Authentic Chicken Adobo image

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Filipino

Time 5h50m

Yield 8

Number Of Ingredients 11

2 cups coconut vinegar
½ cup soy sauce
1 head garlic, peeled and coarsely chopped
10 bay leaves
1 tablespoon garlic powder
1 ½ teaspoons ground black pepper
1 ½ teaspoons annatto powder
5 ½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 ½ teaspoons annatto powder

Steps:

  • Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
  • Remove chicken from the marinade and pat dry. Reserve the marinade.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
  • Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
  • Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Nutrition Facts : Calories 635 calories, Carbohydrate 7.2 g, Cholesterol 194.4 mg, Fat 37.7 g, Fiber 0.7 g, Protein 54.5 g, SaturatedFat 9.7 g, Sodium 1084.2 mg, Sugar 0.7 g

INSTANT POT® FILIPINO CHICKEN ADOBO



Instant Pot® Filipino Chicken Adobo image

All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Filipino

Time 45m

Yield 4

Number Of Ingredients 10

½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 leaf (blank)s bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs
1 tablespoon chopped scallions

Steps:

  • Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
  • Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Line a baking sheet with aluminum foil.
  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 9 g, Cholesterol 106 mg, Fat 21.1 g, Fiber 1 g, Protein 30.2 g, SaturatedFat 5.4 g, Sodium 1000.9 mg, Sugar 5.2 g

BOBBY FLAY'S ADOBO-SEASONED BAKED CHICKEN WINGS RECIPE - (4.3/5)



Bobby Flay's Adobo-Seasoned Baked Chicken Wings Recipe - (4.3/5) image

Provided by Czech22

Number Of Ingredients 10

1/2 C mango or peach nectar (blend until smooth)
1/4 C honey
1-2 T red hot sauce
salt and freshly ground pepper
2 t garlic powder
2 t onion powder
2 t turmeric
40 chicken wings rinsed well and patted dry
2 T canola oil
2 T finely chopped fresh oregano or 2 t dried oregano

Steps:

  • Preheat oven to 425 degrees. Stir together mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 T of salt and 1 t black pepper. Toss adobo seasoning with wings in a bowl and then add oil and cover well. Line cookie sheet with foil and spray with cooking oil. Place wings on cookie sheet in a single layer. Bake 20 minutes. Turn the wings over; continue baking for 20 minutes. Remove the wings from the oven and generously brush with the glaze, then bake another 10 minutes until cooked through. Remove to a platter and sprinkle with the oregano.

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Provided by HEART-OF-MIDLOTHIAN

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 8

Number Of Ingredients 8

1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3 bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
  • Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
  • Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g

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 CHICKEN ADOBO



Filipino Chicken Adobo image

This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.

Provided by Javanese Journal

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 4

Number Of Ingredients 11

4 tablespoons low-sodium soy sauce
2 jalapeno peppers, seeded and sliced
3 cloves fresh garlic, minced
1 pound chicken wings
2 tablespoons vegetable oil
1 ½ cups water
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons white vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon fine salt, or to taste

Steps:

  • Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Remove chicken wings from the marinade and shake off excess. Reserve marinade.
  • Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 3.9 g, Cholesterol 23.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 2.6 g, Sodium 705.1 mg, Sugar 1.3 g

CHICKEN ADOBO



Chicken Adobo image

It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.

Provided by Sam Sifton

Categories     dinner, easy, weekday, main course

Time 4h

Yield 4 servings

Number Of Ingredients 8

1 cup coconut milk
¼ cup soy sauce
1½ cup rice vinegar
12 garlic cloves, peeled
3 whole bird's-eye chilies or other fiery chili
3 bay leaves
1½ teaspoons freshly ground black pepper
3 to 4 pounds chicken thighs

Steps:

  • Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
  • Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
  • Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
  • Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 42 grams, Carbohydrate 9 grams, Fat 78 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1209 milligrams, Sugar 1 gram, TransFat 0 grams

FILIPINO ADOBO AROMATIC CHICKEN



Filipino Adobo Aromatic Chicken image

This saucy chicken packs a wallop of flavors-salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. -Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 15

8 bacon strips, chopped
3 pounds boneless skinless chicken thighs
1 large onion, chopped
4 garlic cloves, minced
2 medium limes
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons molasses
2 tablespoons minced fresh gingerroot
3 bay leaves
1 teaspoon pepper
1/2 teaspoon chili garlic sauce
Minced fresh cilantro and toasted sesame seeds
Hot cooked rice
Lime wedges, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.

Nutrition Facts : Calories 474 calories, Fat 23g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 865mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 47g protein.

DELICIOSO ADOBO GRILLED CHICKEN



Delicioso Adobo Grilled Chicken image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield about 1/2 cup adobo, 6 servings

Number Of Ingredients 10

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams

FILIPINO ADOBO CHICKEN WINGS



Filipino Adobo Chicken Wings image

Chicken wings taste great when cooked adobo style ¿ braised in a marinade of vinegar, soy sauce and spices. The banana ketchup, a homemade version of the traditional Filipino store-bought condiment, complements the savory wings with its chutney-like sour-and-sweet flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cups white-wine vinegar
2 cups low-sodium soy sauce
2 tablespoons freshly ground black pepper
2 heads garlic, cloves separated, smashed and peeled
12 bay leaves
4 pounds chicken wings, split at the joint, wingtips removed and discarded
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 1/2 teaspoons minced peeled ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1 clove garlic, minced
1/2 jalapeno, stemmed, seeded and minced
1 1/2 teaspoons tomato paste
2 very ripe bananas, mashed until smooth (about 1 cup)
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 tablespoon dark rum (optional)
1 large yellow onion, thinly sliced
2 tablespoons thinly sliced flat-leaf parsley leaves

Steps:

  • Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
  • Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup.
  • Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly.
  • Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side.

FREEZER CHICKEN AND ADOBO ENCHILADAS



Freezer Chicken and Adobo Enchiladas image

Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cups shredded deli rotisserie chicken or shredded cooked boneless skinless chicken breast
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 chipotle chile in adobo sauce
1 can (14 oz) Old El Paso™ enchilada sauce
2 cups shredded Monterey Jack cheese (8 oz)
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Chopped fresh cilantro, salsa and sour cream, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
  • In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
  • Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
  • In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
  • Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
  • Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
  • Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.

Nutrition Facts : Calories 540, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 1 g, TransFat 1 1/2 g

GRILLED ADOBO-RUBBED CHICKEN



Grilled Adobo-Rubbed Chicken image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small white onion, chopped
2 cloves garlic, roughly chopped
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
1 cup chicken broth
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly
12 corn tortillas
Lime wedges, avocado slices and fresh cilantro, for serving

Steps:

  • Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper.
  • Preheat a grill or large grill pan over medium-high heat.
  • Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes.
  • Serve with corn tortillas, lime wedges, avocado and cilantro.

Tips:

  • Choose the right chicken: Bone-in, skin-on chicken thighs or drumsticks are the best choices for adobo chicken, as they will stay moist and juicy during the cooking process.
  • Make sure to marinate the chicken for at least 30 minutes, or up to 24 hours: This will allow the flavors of the marinade to penetrate the chicken and make it more flavorful.
  • Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the chicken from burning.
  • Brown the chicken before adding the marinade: This will help to seal in the juices and create a nice, crispy skin.
  • Add enough liquid to the pot to cover the chicken: This will help to prevent the chicken from drying out.
  • Bring the liquid to a boil, then reduce the heat to low and simmer the chicken for at least 1 hour, or until it is cooked through: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides, such as rice, beans, or vegetables: Adobo chicken is a versatile dish that can be served with a variety of sides.

Conclusion:

Adobo chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and bold flavors, adobo chicken is sure to be a hit with your family and friends.

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