How To make Chicken Adobo
1 md Chicken, cut up
Giblets from chicken 6 Garlic cloves
crushed
1/2 ts Whole peppercorns :
-??
1/4 ts -Black pepper
1 sm Bay leaf
1/4 c Cider vinegar -- -??
-Lemon juice 3 tb Soy sauce
1/4 ts MSG (optional)
1/2 c Water, about
Salt 3 c Hot cooked rice
Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender container. Return to pan. Heat to serving temperature, adjusting salt to taste. If desired, brown cooked chicken pieces in about 3 tablespoons oil, then return to pan and simmer, covered, about 10 minutes. Serve with hot rice.
How To make Chicken Adobo's Videos
How A Filipino Chef Makes Traditional Adobo | Passport Kitchen | Epicurious
“When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his pork belly and chicken adobo recipe—a prime example of how every Filipino family puts their own spin on this “unofficial national dish.”
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson, Boris Khaykin
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
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Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
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Casting Producer: Vanessa Brown
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Production Assistant: Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
—
0:00 Pork and Chicken Adobo
0:19 Part 1 - Preparing The Ingredients
1:02 Part 2 - Cooking The Adobo
3:51 Part 3 - How To Eat Adobo
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How to make the best Filipino style CHICKEN ADOBO
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6-8 bone in chicken thighs
1/3 cup soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1 tsp whole peppercorn
8 garlic cloves
2 bay leaves
DIRECTIONS:
Combine above ingredients and marinade for 1 hour.
Next, heat up 1-2 tbsp of cooking oil and brown chicken thighs on medium high heat; 5 mins each side.
Pour in adobo marinade. Lower heat to medium low. Add 1/2 cup of water. Cover and simmer for 15 min.
Then, pour in 1/4 cup white vinegar. Cover and simmer again for another 15 mins.
The BEST Filipino Chicken Adobo
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???? The BEST Filipino Chicken Adobo
Ingredients
4 lb bone-in, skin-on chicken thighs and/or legs
2 tbsp cooking oil
3/4 cup soy sauce
1/2 cup cane vinegar or white vinegar
1/2 cup sake or water
1 tbsp fish sauce
3 tbsp sugar
1/3 cup chopped garlic
zest from 1 lime or lemon
4 bay leaves
1/2 tsp black pepper
chopped green onions and cilantro for garnish, optional
Mama LuLu Cooks: Chicken Adobo #cookinginshorts
INGREDIENTS
•1 whole chicken (you can use beef/pork too)
•1 cup vinegar
•1/2 cup soy sauce
•1 big onion
•2 bulbs of garlic
•2 tsp knorr chicken powder
•2 tsp whole peppercorns
•4 bay leaf
•2 tsp ground pepper
•3 tbsp sugar
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HOW To MAKE BEST CHICKEN ADOBO
RECIPE: ↓????????
My version of chicken adobo recipe.It is simple to make & famous.The perfect adobo lies in delicate balance of soy sauce, vinegar, bay leaves & peppercorns.Hope you try this recipe at home.
Please like, share to friends & family & subscribe.❤
Thanks for watching!
Ingredients:
1 whole chopped chicken
6 cloves garlic
1 large onion
2 bay leaves
peppercorns
1 tsp salt
1 tsp ground pepper
1/4 cup vinegar
1/4 cup soy sauce
1/2-3/4 cups water
1 Tbsp brown sugar
1 Tbsp cornstarch
INSTRUCTIONS:
Place a medium pan on a med-high heat & add the oil, once the oil is hot, saute the chopped onion until translucent then add the garlic.
Then add the chicken. Season with salt & pepper. Stir fry for about 2-3 minutes until the chicken changed color.
Add the soy sauce, peppercorns & vinegar. Let it simmer for about 4-5 minutes on high heat. Then add the brown sugar.
Stir occasionally.
Next, add 1/2-3/4 cup of water. Let is simmer for another 3-4 minutes on high heat.
Pour the cornstarch mixture to slightly thicken the sauce. If the sauce is too thick you can add a little bit of water.
Simmer for another couple minutes with no lead on until half of the sauce evaporates.
Then serve warm & enjoy!
Please watch the video for demonstration.Thanks for watching!!????❤️...
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Simple Filipino Chicken Adobo | Kenji's Cooking Show
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Here's Alvin Cailan's Chicken Adobo recipe from Amboy:
Here's my basic recipe:
2-3 (900 to 1350g) pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt
1-2 tablespoons (15-30ml) neutral oil such as rice bran or canola
A big pinch ground black pepper plus 30-40 whole black peppercorns
15-20 whole cloves garlic, smashed
1 cup (240ml) cane, coconut, or distilled white vinegar
2/3 cup (160ml) Filipino soy sauce (Japanese shoyu or a mix of Chinese dark and light soy sauce works)
5 ounces (145g) brown or palm sugar
A few bay leaves
1. Season the chicken lightly with salt. Heat the oil in a wok or large saucepan over medium-high heat until shimmering. Add the chicken and cook, turning occasionally, until lightly browned all over, about 4 minutes.
2. Add the ground and whole black pepper and the garlic and stir to combine. Add the vinegar, soy sauce, sugar, and bay leaves, and stir to combine.
3. Bring to a boil, reduce to a bare simmer, cover, and cook for 30 minutes. Turn chicken, cover again, and cook until the chicken is fully tender and the sauce is thick and coats the chicken pieces in a dark glaze. Serve the chicken and sauce with rice.