Best 4 Matts Chicken Adobo Recipes
Matt's Chicken Adobo is an all-time Filipino favorite that combines tangy, savory, and salty flavors that leave you wanting more. This dish features tender, juicy chicken pieces cooked in a flavorful marinade and sauce made from vinegar, soy sauce, garlic, and other spices. It's a versatile dish that can be served with rice, noodles, or even as a filling for tacos or burritos. Whether you're a Filipino food enthusiast or simply looking for a new and exciting dish to try, Matt's Chicken Adobo is a must-have recipe that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
MATT'S CHICKEN ADOBO
This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.
Provided by MattOlay V-H
Categories Chicken Thighs
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Season chicken with black pepper.
- Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
- Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g
MATT'S CHICKEN ADOBO
This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.
Provided by MattOlay V-H
Categories Chicken Thighs
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Season chicken with black pepper.
- Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
- Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 2.2 g, Cholesterol 187.8 mg, Fat 30.7 g, Fiber 0.3 g, Protein 55.1 g, SaturatedFat 8.3 g, Sodium 886.1 mg, Sugar 0.2 g
APRIL BLOOMFIELD'S CHICKEN ADOBO
Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.
- Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.
- Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.
CHICKEN ADOBO
This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
- Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
- Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.
Tips:
- Choose the right chicken. For this dish, bone-in, skin-on chicken pieces work best. This will give you the most flavor and moisture.
- Use a good quality soy sauce. The soy sauce is the key ingredient in this dish, so make sure you use a good quality one. Look for a soy sauce that is dark and flavorful.
- Don't be afraid to adjust the seasonings. This recipe is a starting point, so feel free to adjust the seasonings to your taste. If you like it spicy, add more chili peppers. If you like it tangy, add more vinegar.
- Let the chicken marinate for at least 30 minutes. This will allow the flavors to penetrate the chicken and make it more flavorful.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Serve the chicken with rice and vegetables. This is a classic Filipino dish that is typically served with rice and vegetables.
Conclusion:
Chicken adobo is a delicious and easy-to-make Filipino dish that is perfect for any occasion. It is a versatile dish that can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, chicken adobo is a great option.
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