Best 5 Matts Chicken Adobo Recipes
Embark on a culinary journey to the Philippines with Matt's Chicken Adobo, a delectable dish that embodies the essence of Filipino cuisine. This tangy and savory dish, a harmonious blend of tangy vinegar, soy sauce, garlic, and black pepper, is a symphony of flavors that will tantalize your taste buds. Matt's Chicken Adobo is more than just a dish; it's a celebration of Filipino heritage, a testament to the country's rich culinary traditions. This versatile dish can be prepared in various ways, each offering a unique twist on the classic. From the traditional method of simmering chicken in a flavorful adobo sauce to innovative variations that incorporate different cooking techniques and ingredients, Matt's Chicken Adobo is an exploration of taste and creativity. Ready your taste buds for a delightful adventure as we delve into the diverse recipes presented in this article. Discover the secrets of creating the perfect adobo sauce, explore variations that utilize different cuts of chicken, and uncover the culinary magic that transforms simple ingredients into an extraordinary dish. Immerse yourself in the vibrant flavors of Matt's Chicken Adobo and experience the culinary artistry of the Philippines.
Let's cook with our recipes!
FILIPINO-STYLE CHICKEN ADOBO RECIPE
Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.
Provided by Sho Spaeth
Categories Mains Quick Dinners
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
- To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
- To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
Nutrition Facts : Calories 814 kcal, Carbohydrate 50 g, Cholesterol 360 mg, Fiber 2 g, Protein 78 g, SaturatedFat 7 g, Sodium 3865 mg, Sugar 0 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN ADOBO
Steps:
- Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
- Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
- Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.
CHICKEN ADOBO
From the Philippines, this super-easy one-pot dish can be prepped the night before. Once the chicken is tender, it gets browned quickly under the broiler while the cooking liquid boils down into a sauce. Serve with rice to complete the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
- Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
- Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
- Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
- Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
- Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.
FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)
Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g
MARGO'S CHICKEN ADOBO
Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.
Provided by Margo Taylor
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
- Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
- Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 7.4 g, Cholesterol 95.8 mg, Fat 18.3 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 4.4 g, Sodium 1150.1 mg, Sugar 1.9 g
Tips:
- Choose the right chicken. For this recipe, bone-in, skin-on chicken thighs are best. They'll stay moist and flavorful during cooking.
- Use a good quality soy sauce. Not all soy sauces are created equal. Look for a brand that is naturally brewed and has a deep, rich flavor.
- Don't overcrowd the pan. When searing the chicken, make sure to give it enough space so that it can brown properly. If you overcrowd the pan, the chicken will steam instead of sear.
- Cook the chicken until it's cooked through. To ensure that the chicken is safe to eat, cook it until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Matt's chicken adobo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of soy sauce, vinegar, garlic, and bay leaves gives the chicken a rich and flavorful taste. You can serve it with rice, noodles, or vegetables. Leftovers can be stored in the refrigerator for up to 3 days.
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