FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
ADOBO CHICKEN WRAP
A smear of chipotle-seasoned mayo and a little pico de gallo gives this delish chicken wrap its zippy flavor. And bonus: It's a Healthy Living recipe, too!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread mayo onto tortilla.
- Top with remaining ingredients; roll up.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
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.
ADOBE CHICKEN WRAPS
Have leftover chicken? Wrap up your dinner dilemma with a few extras you probably have on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream.
- Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 40 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Wrap, Sodium 440 mg, Sugar 4 g, TransFat 1/2 g
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