Best 6 Filipino Adobo Pork Or Chicken With Slow Cooker Variation Recipes
Adobo is a beloved Filipino stew that is bursting with flavor and perfect for any occasion. This classic dish is traditionally made with pork or chicken, but it can also be made with other meats or vegetables. The key to a great adobo is the sauce, which is a combination of soy sauce, vinegar, garlic, and bay leaves. The meat is braised in the sauce until it is fall-off-the-bone tender, and the flavors have had a chance to meld together. Adobo can be served with rice, noodles, or bread, and it is often garnished with green onions or hard-boiled eggs. In this article, we will provide you with the best recipes for Filipino adobo pork or chicken, including a slow cooker variation for those who are short on time.
Let's cook with our recipes!
SLOW COOKER FILIPINO CHICKEN ADOBO
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
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
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
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
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.
FILIPINO CHICKEN ADOBO
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
FILIPINO ADOBO AROMATIC CHICKEN
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
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.
PORK AND CHICKEN ADOBO
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
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
FILIPINO CROCK POT ADOBO
I'm a busy Filipino and don't have time to watch my adobo simmer OR I forget to defrost the pork butt. So I just throw everything in a crock pot set at high (even my pork butt frozen!!).
Provided by Joodie
Categories Stew
Time 5h5m
Yield 1 crock of adobo, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except potatoes into crock pot. Set on high and cook for 4 hours. Add potatoes and cook for an hour more. You can shred the pork in the crock pot. I pull the pork out and cut into chunks and add it back into the adobo.
Tips:
- Choose the right cut of pork or chicken: For pork, shoulder (kasim) or belly (liempo) are good choices. For chicken, thighs or drumsticks work well.
- Marinate the meat overnight: This will help the flavors to penetrate the meat and make it more tender. If you don't have time to marinate overnight, at least marinate the meat for a few hours.
- Brown the meat before cooking: This will help to develop the flavor and color of the meat. You can brown the meat in a pan over medium heat or in the slow cooker on the high setting.
- 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 brand. Look for a soy sauce that is dark and flavorful.
- Add vinegar to taste: The amount of vinegar you add will depend on your personal preference. Start with a small amount and add more to taste.
- Cook the adobo until the meat is tender: This will usually take about 1 hour per pound of meat. You can cook the adobo on the stovetop over low heat or in the slow cooker on the low setting.
- Serve the adobo with rice: Adobo is traditionally served with rice. You can also serve it with other side dishes such as vegetables, mashed potatoes, or roasted potatoes.
Conclusion:
Adobo is a delicious and versatile dish that can be made with either pork or chicken. It is a popular dish in the Philippines and is often served with rice. Adobo can be made on the stovetop or in the slow cooker, making it a convenient meal for busy weeknights. With its bold flavors and tender meat, adobo is sure to become a favorite in your home.
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