Chicken Adobo Steamy Kitchen Recipes

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.

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.

Steps:

• In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
• Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
• Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
• After chicken has browned, pour adobo sauce over chicken and serve over white rice.

Steps:

• For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
• Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
• Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

Steps:

• Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
• Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
• Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
• Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.

Steps:

• Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
• Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
• Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
• Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Steps:

• Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
• Remove chicken from the marinade and pat dry. Reserve the marinade.
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
• Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
• Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.,

Steps:

• For the chicken: Preheat 2 cast-iron grill pans over medium heat.
• Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
• Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
• Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
• To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
• Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.