recipe for chicken adobo Filipino style?

Answer 1

Chicken Adobo is pretty simple to make and damn good. Here are 2 recipes for you to try. First one is "authentic".

INGREDIENTS

1 lb. chicken , already cut into 5-8 pieces (Serves 4)
1/5 cup of vinegar
1/3 cup of soy sauce
1 head garlic (crushed)
10-15 peppercorns (freshly crushed)
2 tablespoon Vegetable oil



PROCEDURES

1. Fry chicken to slightly brown
2. In a 2 1/2 quart pot, add the vegetable oil to sautee the garlic.
3. Add fried chicken to pot, and add vinegar or lemon and the new crushed pepper.
4. Let it simmer to boil, until the flavor of the vinegar , garlic, and pepper penetrate through the chicken.
5. Finally, add the soy sauce, and let it cook for 20 minutes or until the sauce had completely dry.
6. To compliment this dish, you must serve it with rice.

_______________________________________________
Filipino "Adobo"-Style Chicken

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish
Accompaniment: Cooked rice


In a large kettle combine the chicken, vinegar, garlic, bay leaves, 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 saute 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

Answer 2

My wife's recipe is almost the same as number except leave out the vegetable oil...use about 2 oz. of oyster sauce and cook hard boiled eggs in the sauce. Of course the eggs should be cooked, shelled and then placed in the adobo pot approximately 5 minutes before the food is done. Adobo does tend to taste better the next day because more of the liquid absorbs into the food.

Answer 3

Here's 30-minute meal for you.

Boil the cut up chicken for about 15 minutes until tender, together with a few garlic cloves, bay leaves, salt and pepper. Wate level should be just below the top level of the chicken pieces. When the chicken is tender, soy sauce to color and taste. Let it simmer for another 5 minutes. Add a splash of vinegar to add a little tang to it. Sprinkle about a tablespoon of sugar for sweetness. Simmer another 5 minutes. Serve over Jasmine rice. It gets better as the day goes on. Adobo is the Spanish word for "marinate" Good luck!

Answer 4

Authentic Filipino Chicken Adobo:

1 hour 15 min prep
5-6 servings

1 package boneless skinless chicken breasts, cut into chunks (or Tofu--see note)
1 large onion, chopped
2 cloves garlic, minced
3 potatoes, chunked
3 carrots, in thick slices
1/4 cup soy sauce
1/4 cup white vinegar (or Filipino, Japanese, or Korean vinegar)
1/4 cup sugar
1/4 cup cooking wine (preferably white)
1 dash salt and pepper
3 bay leaves
1 dash italian seasoning or oregano
1 dash orange rind
cornstarch (2 tbsp mixed w/ water)

1. Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
2. Bring it to a boil.
3. Add the spices and simmer 5 minutes.
4. Add the vegetables and cook until tender.
5. Thicken the sauce with the cornstarch mixture.
6. Serve with steamed rice.

Answer 5

Adobo Chicken with Ginger
INGREDIENTS
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
DIRECTIONS
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Grilled Chicken Adobo
INGREDIENTS
1 1/2 cups soy sauce
1 1/2 cups water
3/4 cup vinegar
3 tablespoons honey
1 1/2 tablespoons minced garlic
3 bay leaves
1/2 teaspoon black pepper
3 pounds skinless, boneless chicken thighs
DIRECTIONS
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.

Answer 6

CHICKEN ADOBO (FILIPINO VERSION)

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
**7up/sprite
**1 whole lemon (cut into 4)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Serve over rice.

Answer 7

I just buy adobo mix and use it. It's easy to use and you can find it at Filipino and Asian markets.

Answer 8

simply boil the cut meat in vinegar with soy sauce,black pepper,garlic,onion,ginger,little bit sugar,lemon grass or tanglad in pan with cover for about 45 minutes.light flame will give result cause meat is gradually cooked and marinated in this sauce.you may add chilli if you desire!