Best 3 Hawaiian Chicken Adobo Recipes
**Hawaiian Chicken Adobo: A Taste of Paradise with a Filipino Twist**
Embark on a culinary journey to the sun-kissed beaches of Hawaii, where flavors dance in harmony to create a dish that tantalizes the taste buds. Hawaiian Chicken Adobo is a delightful fusion of Filipino and Hawaiian cuisine, offering a unique blend of tangy, sweet, and savory notes. This article presents three enticing recipes that capture the essence of this delectable dish, each with its own distinctive touch. From the classic version to a pineapple-infused variation and a delectable slow cooker rendition, these recipes promise an unforgettable taste experience.
HAWAIIAN CHICKEN ADOBO
The term "adobo" is a Spanish word meaning sauce or marinade. This dish is the ultimate chicken adobo with hawaiian chunks. Great with steaming white rice for dinner.
Provided by Lucy Apostol
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. In medium heat, saute onions and garlic in oil until onions become clear. Do not burn garlic.
- 2. Add cut up chicken to sauteed onions and garlic together with soy sauce, bay leaves and sugar. Season with salt and pepper to taste.
- 3. Cook on medium heat covered for 25 minutes. Turn chicken once in a while to cook evenly.
- 4. Add pineapple juice and simmer until chicken becomes tender. Cover. Cook for about 15 minutes.
- 5. Add vinegar and cook uncovered for 10 minutes more. Finally, add pineapple chunks. Let it simmer for 5 minutes, then remove from heat.
- 6. Serve this chicken dish with steaming hot white rice.
AUTHENTIC CHICKEN ADOBO
Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Filipino
Time 5h50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
- Remove chicken from the marinade and pat dry. Reserve the marinade.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
- Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
- Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
Nutrition Facts : Calories 635 calories, Carbohydrate 7.2 g, Cholesterol 194.4 mg, Fat 37.7 g, Fiber 0.7 g, Protein 54.5 g, SaturatedFat 9.7 g, Sodium 1084.2 mg, Sugar 0.7 g
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
Tips:
- Use quality chicken: Fresh, boneless, and skinless chicken thighs or breasts are ideal for this recipe. If using frozen chicken, thaw it completely before cooking.
- Make sure to marinate the chicken: The marinade helps to infuse the chicken with flavor and tenderize it. Marinate the chicken for at least 30 minutes, or up to overnight.
- Don't overcrowd the pan: When browning the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F (74°C) before removing it from the heat.
- Serve the chicken with your favorite sides: Hawaiian chicken adobo is a versatile dish that can be served with a variety of sides. Some popular options include rice, noodles, vegetables, and salads.
Conclusion:
Hawaiian chicken adobo is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet, savory, and tangy flavors is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook chicken, give Hawaiian chicken adobo a try.
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