Best 4 Adobo Filipino Style Recipes
Adobo Filipino style is a savory and tangy dish that is considered a national dish of the Philippines. It is traditionally made with pork or chicken, but can also be made with beef, seafood, or vegetables. The meat is stewed in a sauce made with vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Adobo is often served with rice and is a popular dish for both everyday meals and special occasions. The history of adobo can be traced back to the pre-Hispanic period, when Filipinos used vinegar and salt to preserve meat. The dish was likely influenced by Spanish cuisine after the arrival of the Spanish in the 16th century. Today, adobo is a beloved dish that is enjoyed by people all over the Philippines and many parts of the world.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO
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
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
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
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
ADOBO STYLE SHRIMP (FILIPINO)
Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!
Provided by cali_love
Categories Filipino
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Wash shrimp and cut off whiskers. Drain.
- Place in pan or wok, add all ingredients except sugar and cooking oil.
- Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
- Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
- Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
- When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
- [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
- [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
- Put on serving platter and garnish with chopped scallions (optional).
- Serve with steamed Jasmine rice.
FILIPINO "ADOBO"-STYLE CHICKEN
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.
Tips:
- Choose the right cut of pork: For adobo, pork shoulder or belly are the best cuts to use. They have a good amount of fat that will help keep the meat moist during cooking.
- Marinate the pork overnight: This will help the flavors penetrate the meat and make it more tender. You can use a simple marinade made with soy sauce, vinegar, garlic, and bay leaves.
- Use a good quality soy sauce: Soy sauce is one of the key ingredients in adobo, so it's important to use a good quality one. Look for soy sauce that is dark and thick, with a slightly sweet flavor.
- Don't overcook the pork: Adobo is best when the pork is cooked until it is tender but not dry. Overcooking will make the pork tough and chewy.
- Serve adobo with rice: Adobo is traditionally served with rice, but it can also be served with other side dishes such as mashed potatoes, roasted vegetables, or green beans.
Conclusion:
Adobo is a classic Filipino dish that is easy to make and delicious to eat. With its simple ingredients and bold flavors, it's no wonder that adobo is a favorite dish of Filipinos all over the world. Whether you're a seasoned cook or a beginner, I encourage you to give adobo a try. You won't be disappointed!
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