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In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.


Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole.


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.


Add chicken and let marinate in the fridge, at least 30 minutes and up to overnight. Preheat oven to 300°. Pour chicken and marinade into a large, heavy bottomed pot and cover.


This chicken adobo, “adobong manok,” recipe will give you bright, peppery, and savory tender chicken that feels like a warm hug–it gets even better when you mix the adobo “sabaw,” or soup, with fresh steamed rice. It’s a classic Filipino comfort food that is easy to make at home for any day of the week.


Step 1 of the recipe below. Coconut oil, garlic, whole black peppercorns, and red pepper flakes. The "Farm Parties" We didn't make chicken adobo at home growing up (our home cooking was mostly Chinese and Vietnamese), but we were lucky to have friends that would bring chicken (or pork) adobo to potluck parties, and invite us to dinner at their home.


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.


As much I love making chicken adobo at home, I’ve somehow managed to skip doing an adobo recipe on this blog. I hadn’t thought much about it until I started getting requests to do more Filipino recipes.I guess it never occurred to me to write about my way of making adobo because it’s always been such a “no recipe” dish for me; just thrown together without much thought.


Chicken Adobo is a versatile dish. The traditional way of preparing chicken adobo was to simmer the chicken in a clay pot using just the right mixture of vinegar, crushed garlic, soy sauce, bay leaves, and peppercorns. It is more common in our days to use a metal wok or pan.


Chicken adobo is a very popular main dish in the Philippines. Authentic chicken adobo is usually made with chicken thighs and legs, or a cut-up whole chicken served over white rice. With a few easy substitutions, my family enjoys a healthier version of the traditional dish — keeping in mind the amount of sodium and fat.