Adobo Chicken Thighs Recipes

LOLAH'S CHICKEN ADOBO

My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

Provided by foodelicious

Categories World Cuisine Recipes Asian Filipino

Time 1h20m

Yield 8

Number Of Ingredients 7

Lolah's Chicken Adobo image

Steps:

Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.6 g, Cholesterol 141.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 34.6 g, SaturatedFat 2.5 g, Sodium 1049.9 mg, Sugar 0.4 g

Ingredients

3 tablespoons vegetable oil
3 pounds boneless, skinless chicken thighs, rinsed and patted dry
6 cloves garlic, peeled and thinly sliced
½ cup soy sauce
½ cup apple cider vinegar
½ cup water
2 tablespoons pickling spice, wrapped in cheesecloth

FILIPINO CHICKEN ADOBO

This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.

Provided by Food Network

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

Filipino Chicken Adobo image

Steps:

Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

Ingredients

4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving

ADOBO CHICKEN THIGHS

If you want to quickly cool down the thighs, put the pot in the sink and surround it with ice. Once cooled, cover pot and transfer to refrigerator for up to 2 days. source unknown

Provided by Lynnda Cloutier

Categories Chicken

Number Of Ingredients 8

Adobo chicken thighs image

Steps:

1. Boil soy sauce, vinegar, water, garlic, ginger bay leaves and pepper flakes in large pot over high heat for the marinade
2. Add thighs, reduce heat to medium and simmer, partially covered for 15 minutes. Flip thighs.Simmer 15 minutes more. Cool thighs, then cover pot and chill. Preheat grill to medium low. Brush grill grate with oil
3. Remove thighs from marinade and pat dry with paper towels. Skim off and discard fat from surface of marinade. Boil marinade til reduced to 1 cup. Strain.
4. Grill thighs til an in stent read thermometer inserted into thickest part registers 145, about 6 to 8 minutes per side. Serve thighs and rice with sauce For scallion rice, cook 1 cup of dry long grain white rice as pkg. directs. Stir in 1/2 cup sliced scallions and season with rice vinegar and kosher salt.

Ingredients

1 cup slo sodium soy sauce
3/4 cup rice vinegar
1/2 cup water
2 tbsp. minced garlic
1 tbsp. minced fresh ginger
2 dried bay leaves
1/2 tsp. red pepper flakes
8 chicken thighs, 3 to 4 lbs.

More about "adobo chicken thighs recipes"

EASIEST CHICKEN ADOBO RECIPE | BON APPéTIT

Web Oct 16, 2017 While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic cloves, we found that cutting open a …
From bonappetit.com
4/5 (85)
Servings 4

Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper. → Wait a second, what is white vinegar, anyway?

Adobo Chicken Thighs Recipes

LOLAH'S CHICKEN ADOBO

My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

FILIPINO CHICKEN ADOBO

This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.

ADOBO CHICKEN THIGHS

If you want to quickly cool down the thighs, put the pot in the sink and surround it with ice. Once cooled, cover pot and transfer to refrigerator for up to 2 days. source unknown

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