Best 16 Filipino Chicken Adobo Recipes

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Adobo is a classic Filipino dish that is loved by people of all ages. It is a stew made with chicken, pork, or seafood, and is typically flavored with soy sauce, vinegar, garlic, and bay leaves. The result is a delicious and savory dish that is perfect for any occasion. This article features two versions of adobo: a traditional chicken adobo and a pork adobo. Both recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. So, if you are looking for a new and exciting dish to try, be sure to give this Filipino chicken adobo a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup white vinegar
1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1 bay leaf
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon canola oil
1 cup water

Steps:

  • In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION



Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

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

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

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.

SLOW COOKER FILIPINO CHICKEN ADOBO



Slow Cooker Filipino Chicken Adobo image

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

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

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

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO



Slow Cooker Filipino-Style Chicken Adobo image

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

1/2 cup cider vinegar or distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced

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.

INSTANT POT® FILIPINO CHICKEN ADOBO



Instant Pot® Filipino Chicken Adobo image

All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Filipino

Time 45m

Yield 4

Number Of Ingredients 10

½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 leaf (blank)s bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs
1 tablespoon chopped scallions

Steps:

  • Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
  • Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Line a baking sheet with aluminum foil.
  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 9 g, Cholesterol 106 mg, Fat 21.1 g, Fiber 1 g, Protein 30.2 g, SaturatedFat 5.4 g, Sodium 1000.9 mg, Sugar 5.2 g

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.

Provided by Javanese Journal

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 4

Number Of Ingredients 11

4 tablespoons low-sodium soy sauce
2 jalapeno peppers, seeded and sliced
3 cloves fresh garlic, minced
1 pound chicken wings
2 tablespoons vegetable oil
1 ½ cups water
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons white vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon fine salt, or to taste

Steps:

  • Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Remove chicken wings from the marinade and shake off excess. Reserve marinade.
  • Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 3.9 g, Cholesterol 23.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 2.6 g, Sodium 705.1 mg, Sugar 1.3 g

FILIPINO ADOBO CHICKEN WINGS



Filipino Adobo Chicken Wings image

Chicken wings taste great when cooked adobo style ¿ braised in a marinade of vinegar, soy sauce and spices. The banana ketchup, a homemade version of the traditional Filipino store-bought condiment, complements the savory wings with its chutney-like sour-and-sweet flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cups white-wine vinegar
2 cups low-sodium soy sauce
2 tablespoons freshly ground black pepper
2 heads garlic, cloves separated, smashed and peeled
12 bay leaves
4 pounds chicken wings, split at the joint, wingtips removed and discarded
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 1/2 teaspoons minced peeled ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1 clove garlic, minced
1/2 jalapeno, stemmed, seeded and minced
1 1/2 teaspoons tomato paste
2 very ripe bananas, mashed until smooth (about 1 cup)
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 tablespoon dark rum (optional)
1 large yellow onion, thinly sliced
2 tablespoons thinly sliced flat-leaf parsley leaves

Steps:

  • Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
  • Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup.
  • Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly.
  • Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side.

FILIPINO-STYLE ONE POT CHICKEN ADOBO RECIPE BY TASTY



Filipino-Style One Pot Chicken Adobo Recipe by Tasty image

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

2 ½ lb chicken drumstick
¾ cup soy sauce
⅓ cup rice vinegar
15 cloves garlic cloves
1 tablespoon ground pepper
5 tablespoons palm sugar
3 bay leaves

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

FILIPINO ADOBO AROMATIC CHICKEN



Filipino Adobo Aromatic Chicken image

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

8 bacon strips, chopped
3 pounds boneless skinless chicken thighs
1 large onion, chopped
4 garlic cloves, minced
2 medium limes
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons molasses
2 tablespoons minced fresh gingerroot
3 bay leaves
1 teaspoon pepper
1/2 teaspoon chili garlic sauce
Minced fresh cilantro and toasted sesame seeds
Hot cooked rice
Lime wedges, optional

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.

EASY FILIPINO PORK OR CHICKEN ADOBO



Easy Filipino Pork or Chicken Adobo image

One of the most popular dishes of the Philippines!!! I'm half Filipino...this is the method both my parents used to cook this yummy meal. I like to add potatoes to the Pork style only. Also note: This is as close to the measurements that I could guesstimate. When I was taught to cook this dish, my parents would just dump in the ingredients. I've done the same since and learned to perfect it on my own. I chose to use some of the ingredients I listed because my belief in traditional diets. Lard, coconut oil and bones (for marrow) give the dish the most authentic flavor you can find. When my grandmother would cook with bones, she'd break them to release as much marrow as possible. I hope you're willing to try it and enjoy it! My family and In-laws can't get enough of it!!!

Provided by Kat Lantto

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 lbs pork (cubed, save bones) or 6 -8 chicken drumsticks
water (enough to submerge all meat)
4 garlic cloves (mashed)
1/2 cup soy sauce (estimated)
1/2 cup white vinegar (estimated)
salt & pepper (to taste)
1 bay leaf
1 -2 tablespoon lard (if sauteing) or 1 -2 tablespoon coconut oil (if sauteing)
3 medium red potatoes (optional) or 3 medium yukon gold potatoes, cubed (optional)

Steps:

  • You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
  • Place meat (and bones) in large sauce pan.
  • Add just enough water to submerge all of meat & bones.
  • Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
  • Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
  • IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
  • Remove bones prior to serving.
  • If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
  • Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).

AUTHENTIC FILIPINO CHICKEN ADOBO



Authentic Filipino Chicken Adobo image

Make and share this Authentic Filipino Chicken Adobo recipe from Food.com.

Provided by dageret

Categories     Chicken

Time 45m

Yield 13-15 serving(s)

Number Of Ingredients 10

5 lbs chopped up chicken or 5 lbs chicken wings
3 tablespoons minced garlic
1 large chopped onion
2 bay leaves
3/4-1 cup soy sauce
3 tablespoons white vinegar
1 tablespoon whole black peppercorn
1/2 cup water
salt
10 cups cooked white rice

Steps:

  • This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
  • Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
  • Then serve hot, over rice.

Nutrition Facts : Calories 432.7, Fat 16.3, SaturatedFat 4.7, Cholesterol 79.6, Sodium 1003.5, Carbohydrate 43.7, Fiber 0.8, Sugar 0.8, Protein 25.1

FILIPINO "ADOBO"-STYLE CHICKEN



Filipino

An easy Filipino "Adobo"-Style Chicken recipe (Tangy Soy Chicken)

Categories     Chicken     Poultry     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 8

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
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment

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.

FILIPINO ADOBO CHICKEN



Filipino Adobo Chicken image

This is a very famous Filipino Food. I am Pure Blood Pinay and I love this Adobo. It is very easy to make you will be surprised how few ingredients make a very delish dish. Eat it with rice and Enjoy.

Provided by Jay Ares

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

3 lb chicken (any part of your choice)
1/2 c soy sauce, dark
1/2 Tbsp black pepper or black peppercorns (crushed a bit)
1 Tbsp cooking oil
7 clove garlic
1 medium dried bay leaf
1/2 tsp white vinegar
1 tsp ginger roots (optional) this gets rid of the chickeny smell and makes it tastier
1/2 c chicken broth (optional) use if you want it with a little more sauce or gets a little dry.

Steps:

  • 1. In medium heat and pot, sautee chicken, ginger, and garlic in oil. Lower the heat and cover the pot and simmer for 5 minutes or until the chicken juice out. Do not add water unless it gets a little dry. You may use about 1/2 cup of chicken broth instead.
  • 2. Add the rest of the ingredients, cover the pot and simmer for 10 minutes or until the chicken is fully cooked.
  • 3. Soy Sauce evaporates easily so constantly check it while it's simmering and it should be salty enough but you may use salt to taste.
  • 4. Serve with white rice.

CHICKEN ADOBO WITH NOODLES FILIPINO-MEXICAN FUSION



Chicken Adobo with Noodles Filipino-Mexican Fusion image

Adobo from the east and mole from the west, 'al unisono!'

Provided by F Paul Fuhr

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, or as needed
8 large skinless, boneless chicken thighs
½ Spanish sweet onion, chopped
4 cloves garlic, crushed
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons ground cumin
2 bay leaves
2 tablespoons tomato paste
2 tablespoons chipotle sauce
1 ½ tablespoons arrowroot powder, or as desired
1 (16 ounce) package dry flat rice noodles

Steps:

  • Heat olive oil in a large pot over medium heat. Cook chicken thighs in hot oil until no longer pink on the outside, 1 to 2 minutes per side. Add onion and continue to cook until the onion is translucent, 5 to 7 minutes. Stir garlic into the chicken mixture; cook and stir until fragrant, about 1 minute. Add vinegar, soy sauce, cumin, and bay leaves to the pot. Stir tomato paste and chipotle paste into the liquid in the pot.
  • Bring the mixture to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir arrowroot powder into the liquid at the bottom of the pot; continue cooking until the liquid thickens, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook rice noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 4 minutes; drain. Ladle sauce and chicken over the noodles to serve.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 105.8 g, Cholesterol 232.3 mg, Fat 31.8 g, Fiber 3 g, Protein 70.5 g, SaturatedFat 7.5 g, Sodium 1466.9 mg, Sugar 2.3 g

AUTHENTIC FILIPINO CHICKEN ADOBO



Authentic Filipino Chicken Adobo image

My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!

Provided by Seebee

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 14

1 package boneless skinless chicken breast, 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 1 dash oregano
1 dash orange rind
cornstarch (2 tbsp mixed w/ water)

Steps:

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

Nutrition Facts : Calories 187.8, Fat 0.2, SaturatedFat 0.1, Sodium 839.5, Carbohydrate 40.5, Fiber 4.4, Sugar 14.3, Protein 4.8

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

My sister-in-law is Filipino and made this dish one night for dinner for me. I fell in love! The meat just falls off the bone when you eat it! I have tweaked this recipe a bit to my liking and now you can enjoy it too!

Provided by Leah Stacey

Categories     Chicken

Time 1h

Number Of Ingredients 9

3-4 lb chicken wings and drummets thawed
1 1/2 c vinegar
1 1/2 c soy sauce
1/2 c water
1/2 tsp ground black pepper
6 Tbsp brown sugar
8 clove garlic, chopped
1/4 tsp ground ginger
5 bay leaves

Steps:

  • 1. In a large pot combine all the ingredients. Bring to a boil and lower the heat to a simmer (med low) for about 45 min.
  • 2. Take the lid off the pot and let simmer for about 15 minutes longer. Serve over rice (Calrose is my favorite!)

Tips:

  • Choose the Right Chicken: Use bone-in, skin-on chicken pieces for maximum flavor.
  • Use Quality Soy Sauce: Opt for a dark, rich soy sauce for a deeper flavor.
  • Don't Overcrowd the Pot: Cook the chicken in batches if necessary to prevent overcrowding.
  • Simmer, Don't Boil: Maintain a gentle simmer to allow the flavors to develop.
  • Taste and Adjust Seasoning: Adjust the seasoning to your preference before serving.

Conclusion:

Filipino Chicken Adobo is a classic dish that showcases the harmonious balance of sweet, savory, and tangy flavors. With its simple yet flavorful ingredients, this dish is a staple in Filipino cuisine and a delight for food enthusiasts worldwide. Whether you're a seasoned cook or a beginner, this recipe provides a detailed guide to creating an authentic and delicious Chicken Adobo that will impress your family and friends. So gather your ingredients, follow the steps, and experience the rich culinary heritage of the Philippines through this beloved dish.

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