chicken adobo

Chicken adobo made in the slow cooker, has tender chicken thighs in a flavorful broth.

Slow Cooker Chicken Adobo

skin-on (bone-in chicken thighs)

Tbsp. cooking oil

soy sauce

white vinegar

chicken broth

onion

garlic (left whole)

ginger

bay leaves

black peppercorns ((or 1/4 teaspoon ground black pepper))

Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.

In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken.

Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.

Cover and cook on LOW for 6-7 hours or HIGH 4 hours for without opening the lid during the cooking time.

Remove bay leaves, and garlic cloves if desired.

Serve and enjoy!

https://www.youtube.com/watch?v=wL-5eurjSCA

SLOW COOKER CHICKEN ADOBO

Made a video for this older recipe of mine! This chicken is ultra tender and the sauce is amazing! 

RECIPE:

INGREDIENTS:
5 skin-on bone-in chicken thighs
2-3 Tbsp. cooking oil
¼ cup reduced sodium soy sauce
¼ cup white vinegar
1 cup chicken broth
1 cup white onion
3 garlic cloves left whole
3 small slices of peeled fresh ginger root
2 bay leaves
8 black peppercorns
Serving suggestions:
Steamed white rice
Steamed vegetables

SLOW COOKER SIZE:
4-quart or larger

INSTRUCTIONS:
Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.
In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken.
Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
Cover and cook on LOW for 6-7 hours or HIGH for 4 hours without opening the lid during the cooking time.
Remove bay leaves, and garlic cloves if desired.
Serve and enjoy!

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-chicken-adobo/ 

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586

#chicken adobo #crockpot

Slow Cooker Chicken Adobo {The EASIEST way to make chicken adobo!}

Filipino chicken adobo simmered in soy sauce, vinegar, and spices until fragrant and tender.

Easy Filipino Chicken Adobo Recipe

(65 ml) soy sauce

vinegar

garlic,

black peppercorns

chicken thighs

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.Use freshly ground black pepper instead of whole peppercorns.For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar.To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

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&#x27;s like it&#x27;s been slow cooked.

Filipino Chicken Adobo (Flavour Kapow!)

chicken thigh

garlic (, minced)

(85 milliliters) soy sauce

+ 2 tbsp white vinegar

bay leaves (fresh)

tbsp oil (, separated (vegetable, canola or peanut))

brown onion (, diced)

(375 ml) water

brown sugar

black pepper ((sub

green onions/scallions (, sliced (garnish))

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&#x27;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.

Chicken Adobo - crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Abodo is an easy dinner for the entire family.

Chicken Adobo

soy sauce (65 ml)

Place the soy sauce, vinegar, garlic, black peppercorns,...

Uncover the pan, and then increase the heat...

https://mediavine-res.cloudinary.com/video/upload/doalsn4jbuik6m7xtcjm.mp4

Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family.

Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.

chicken

garlic (crushed)

water

cooking oil

sugar

salt (optional)

whole peppercorn

Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better

Heat a cooking pot. Pour cooking oil.

When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

Pour-in the remaining marinade, including garlic. Add water. Bring to a boil

Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender

Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!

Chicken braised in pungent vinegar and soy sauce with an addition of garlic and ginger.

Filipino Chicken Adobo

chicken pieces (legs and thighs)

soy sauce/Bragg or Kikkoman brand for gluten-free version

125 milliliters/1/2-3/4cup cup rice vinegar (adjust it to your taste)

vegetable oil

ginger (grated)

tsp black pepper

carrot (medium, cut in large chunks)

potato (medium, cut in large chunks)

tbsp corn starch

spring onion (optional)

lime

In a large bowl combine soy sauce, rice vinegar, 1 tbsp of oil, 4 garlic cloves crushed, half of grated ginger, black pepper, add chicken pieces and let them marinade for 30 minutes in the fridge.

In a wok or a deep pan brown chicken pieces for 3 minutes on each side, might need to do that in batches not to overcrowd chicken, otherwise they will steam instead of brown. Do not discard the marinade. Chicken will not be cooked all the way through, remove it from the pan to a plate and set aside.

To the same pan add 1 tbsp of vegetable oil, sliced garlic and the remaining ginger, stir fry for 1 minute, do not let them brown. Add the chicken, marinade, water, bay leaves, potatoes and carrots, (the sauce will not cover the chicken entirely), turn the heat up and bring the sauce to a boil, then reduce the heat to low and let it simmer for 45 minutes until carrots and potatoes are easily pierced with a fork and the chicken is cooked all the way through.

In a small bowl mix cornstarch with water, making sure there are no clumps and add to the sauce, mix through and let it simmer for a couple more minutes, which will allow the sauce to thicken. Spoon the sauce over the chicken, it should be thick enough to coat the pieces. If the sauce is not thick enough, cook it a bit longer until desired consistency. Sprinkle with sliced spring onion.

Serve with plain rice and lime wedges.

Chicken adobo is a Filipino recipe made with only a few ingredients. It's an easy one pot meal, and you won't believe how silky and flavorful the sauce is!

bone-in skin-on chicken thighs

chicken drumsticks

coconut milk ((400 ml))

black peppercorns ((or 1/2 teaspoon ground black pepper))

garlic ((smashed))

red chili ((optional))

cilantro ((chopped, optional))

Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp.

Add in the coconut milk, soy sauce, vinegar, sugar, pepper/peppercorns, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).

In the last 10 minutes of cooking, turn up the heat to medium high to thicken the sauce slightly. Be careful not to heat the sauce too aggressively or too long, or the sauce may &quot;split,&quot; and transform from sticky/creamy to oily! Serve over steamed rice.

Change up your dinner routine with Chicken Adobo from Delish.com. 

c. white vinegar

c. low-sodium soy sauce

honey

lb. skin-on, bone-in chicken drumsticks and thighs

green onions, thinly sliced

white rice,

I thought it was ok...but I do like vinegar. Kids said to take this out of the rotation.

This was very good - a big hit with the family

This Filipino Chicken Adobo is a simple, yet delicious stove-top quick chicken recipe. Made so easily in one pot, with just a few everyday simple pantry ingredients, this national dish of the Philippines is sure to become a family favorite! Sweet, sticky and tangy chicken marinated in a marinade that requires a handful of ingredients, seared to perfection then braised until fall-off-the-bone tender.

soy sauce (low sodium)

apple cider vinegar

garlic (chopped, divided)

bay leaves (fresh

chicken thighs (with skin and bones)

green onions (green parts, sliced)

red chili (sliced)

Sear the chicken:

Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.

Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.

Caramelize the onions:

Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.

Braise the chicken:

Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.

Garnish and serve:

Garnish and serve: Serve garnished with green onion and red chilies.

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. This meal is easy to make and requires just a few simple ingredients. It&#x27;s sure to become a family favorite!

canola oil

jalapenos (sliced (divided))

black pepper

Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.

To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.

Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)

Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.

Serve chicken and sauce over jasmine rice.

https://content.jwplatform.com/videos/0DgPDxjZ.mp4

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. This meal is easy to make and requires just a few simple ingredients. It’s sure to become a family favorite!

Chicken Adobong Puti Recipe

coconut vinegar

Knorr Chicken Cube

crushed pepper

garlic

Arrange chicken in a large bowl. Add black pepper, garlic, and coconut vinegar. Mix well. Marinate for at least 30 minutes.

Separate the marinade ingredients from the chicken. Heat oil in a pan. Fry each chicken piece for 1 ½ minutes per side. Remove from the pan, and then place on a clean plate. Set aside.

Using the remaining oil, saute garlic for 20 seconds. Add the pan-fried chicken. Pour the remaining marinade ingredients and add water. Let boil.

Add Knorr Chicken Cube and bay leaves. Cover the pan and adjust heat between low and medium. Cook for 20 minutes. Add more water if needed.

Flip the chicken using a pair of kitchen tongs. Season with sugar and salt as needed. Cook for 5 minutes.

Transfer to a serving plate. Serve with warm rice. Share and enjoy!

Our chicken adobo recipe is simple as can be—a one-pot weeknight flavor party to love forever and ever.

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Chicken-Adobo-8.jpeg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1646167946&s=0e7278da48d3783fb42a79f3361325c7

16x9

soy sauce (or tamari)

tsp black peppercorns

Tbsp brown sugar

chicken thighs, fat trimmed

Tbsp canola oil

rice,

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Chicken-Adobo-8.jpeg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1646167946&s=dc5343ba5cf11c1127e8335a9a7ca2fb

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Chicken-Adobo-8.jpeg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1646167946&s=7383f89ead4392abf3333491440912dd

In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar

Cover the bowl and place it in the refrigerator for at least one hour, and up to three

In a large skillet over medium-high heat, warm the canola oil until glistening

Add the chicken (letting as much marinade drip off as possible) to the pan

Brown the chicken thighs on both sides, about 6 minutes total

Add the remaining marinade to the skillet and bring to a boil

Lower the heat to medium or medium low to maintain a heavy simmer for 10 minutes

Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes

When the chicken thigh reads 165°F on an instant-read thermometer, remove from the heat.Serve the chicken thighs over cooked rice, sprinkled with green onions

My marinade didn't reduce before the chicken was nearly overdone. I was well beyond the recommended cook time after the sauce went in. I'm not sure what I did wrong, as I cook a very similar homemade recipe, but it was a lot of marinade to try and reduce. Next time I am going to try reducing the amount of liquid I put in the pan by using regular soy sauce. I'm giving this 5 stars because I can taste the flavor is really good, but it's really subdued do to the under reduction.

This is a great recipe.  I added additional acidity with lime juice and used more brown sugar. I finely chopped 1/3rd onion and added to marinade mixture that I eventually cooked with the chicken at the end along with chili powder.

Made this last night and it was so good! Will definitely be adding to the dinner rotation. Served over long grain white rice with a side of sautéed carrots with a desert of pumpkin spice bars topped with cream cheese frosting. Absolutely delicious!

Im a filipino. Youre doing great. You cook it right. For the record putting coconut milk is optional. And different regions cook different version of adobo. Keep it up!

I made it!! It’s super easy and I pretty much followed the recipe to the t And it looked exactly like the picture! I can see myself making the is again and again! Thank you!

Best chicken adobo recipe! I have tried many and this one is very flavorful and SO delicious, like the bowl delicious! 😋The only thing I did differently is that I used bone in, skin on thighs so it had to cook just little longer but not too much. Highly recommend!

Amazing!  This was my second dinner recipe  I have made.  I am truly impressed by how flavorful this dish is.  So good I wish I had a pan big enough to double it. Thank you!

Made this tonight for my family and I’m happy to report that everyone, including my four very picky children, loved it! I served it with rice and sautéed carrots and broccoli. We spooned the sauce over everything. My husband asked me to double the sauce next time. The only change I made was that I doubled the brown sugar because we tend to enjoy a little bit sweeter sauce. It was very balanced. The sugar did not overpower anything. I will be adding this to our regular rotation!

Savory and tangy with a hint of sweet, Chicken Adobo is quick and easy to make, and bursting with flavor! Perfect for weeknight dinners.

white vinegar (see notes)

maple syrup or use brown sugar or coconut sugar

Fresno chili pepper

green onions, sliced for garnish

In a shallow bowl mix together vinegar, soy sauce, garlic, bay leaves, peppercorns and maple syrup. Add chicken and let marinate for 1-3 hours.

Drain the chicken, reserving the marinade. Heat up a pan with just enough oil to coat the bottom., brown the chicken in the hot pan about 3 minutes per side. 

Add the reserve marinade back into the pan. If using a chili pepper add that in. Simmer the chicken in marinade uncovered until it almost completely reduces, about 15-20 minutes, more if needed. The chicken will be dark and glazed.

Insanely delicious Filipino Chicken Adobo cooked with lemon lime soda.

Killer Chicken Adobo

Knorr Chicken cube

lemon lime soda

Combine chicken, soy sauce, and 1 cup lemon lime soda. Mix. Marinate for at least 30 minutes.

Heat oil in a pan. Pan-fry marinated chicken for 1 minute per side. Remove from the pan. Set aside.

Using the remaining oil, sauté garlic until it browns. Put the pan-fried chicken back into the pan. Add remaining marinade, lemon lime soda, whole peppercorn, and dried bay leaves. Let boil.

Pour-in vinegar. Let the mixture boil. Stir.

Add Knorr Chicken Cube. Cover and reduce heat between low to medium. Cook for 20 minutes.

Remove the cover of the pan. Adjust heat to medium. Continue cooking while stirring every few minutes until the sauce evaporates.

Transfer to a serving plate. Serve. Share and enjoy!

This truly may be the best chicken you have ever tasted.&nbsp; It is easy and it will make your taste buds sing!

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