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
THE BEST CHICKEN ADOBONG TUYO RECIPE | REDUCED CHICKEN ADOBO RECIPE | SUPER EASY!!!
This is my version of chicken adobong tuyo
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1 and 1/2Kilo chopped chicken
-1/2tsp salt and ground black pepper
-3-4Tbsp soy sauce
-2pcs dried bay leaves
-1/2tsp whole peppercorn
-3-4Tbsp vinegar
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CHICKEN ADOBO | THE BEST ADOBONG MANOK RECIPE | FOODNATICS
(exact measurement below)
THE BEST WAY TO COOK ADOBONG MANOK
Adobong Manok is considered as an unofficial National Filipino dish. It is quick and very easy to cook as it has basic ingredients.
In this video I will show you my simple way of cooking Adobong Manok. I’ll be glad if you try my recipe and let me know in the comments below if you like it.
Ingredients:
1kg mixed of chicken wings & thigh
7 cloves of garlic
1/2 tsp ground pepper
4 Bay leaves
1/2 cup of Soy sauce
1/4 cup of Vinegar
1/2 tsp Coriander (optional)
1 tsp Sugar (optional)
2 tbsp Oyster sauce (optional)
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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
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Erron Francis
Audio Engineer: Bret Van Deusen
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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Easy Authentic Chicken Adobo At Home
The Greatest chicken recipe of all time? Maybe so....It's also one of the easiest chicken recipes of all time.
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Easy Chicken Adobo
Easy Chicken Adobo Recipe
Details:
Ingredients:
2 lbs chicken sliced into serving pieces
1 piece Knorr Chicken Cube
1 head garlic crushed
6 tablespoons white vinegar
6 tablespoons soy sauce
1 1/2 teaspoons whole peppercorn
5 pieces dried bay leaves
1/2 cup water
1 teaspoon sugar
4 tablespoons cooking oil
Instructions:
Combine chicken, 1/4 of the total amount of garlic, whole peppercorn, dried bay leaves, soy sauce, vinegar, and water in a cooking pot. Cover and let boil. Stir and make sure that all ingredients are well blended.
Add Knorr Chicken Cube and sugar. Stir. Cover the pot and cook for 10 minutes.
Turn the chicken over and cook the opposite side for another 10 minutes. Set aside.
Heat oil in a clean pan. Saute remaining garlic until it turns light brown.
Pan fry the chicken for 1 minute per side. Pour the adobo sauce into the pan. Boil until it reduces to half.
Transfer to a serving plate. Serve with warm rice.
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.