FILIPINO FISH ADOBO
Another recipe from "The Philippine Cookbook". Haven't tried it yet but am sure it's tasty! Serve with sticky rice.
Provided by Engrossed
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan, except oil.
- Marinate for one hour. (Traditional method is at room temperature, I put it in the refrigerator.).
- On stovetop, bring to a boil.
- Cover and simmer for 5 minutes.
- Remove fish and set aside.
- Boil sauce until reduced to half and set aside.
- Heat oil in frying pan and fry fish until browned.
- Pour sauce in with fish and simmer for 3 minutes.
- Serve hot with sticky rice.
Nutrition Facts : Calories 400.7, Fat 21.8, SaturatedFat 3.5, Cholesterol 131.5, Sodium 506.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 47.2
CHICKEN ADOBO
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Categories dinner, easy, weekday, main course
Time 4h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 42 grams, Carbohydrate 9 grams, Fat 78 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1209 milligrams, Sugar 1 gram, TransFat 0 grams
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
FILIPINO CHICKEN ADOBO
Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe (optional)
Provided by Mebriella
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a big stock pot.
- Put in all your ingredients, you don't have to mix, it will mix when it boils.
- After you add the ingredients, put in enough water to cover the chicken.
- Bring to a full boil.
- Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
- Stir every half hour or so.
- Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
- The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
- Add the sliced onions and stir if using.
- Cook for only 5 min just enough for the onions to turn soft.
- Serve alone or with cooked white rice or my savory garlic fried rice.
Nutrition Facts : Calories 524.2, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 3175.8, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 47.9
FILIPINO CHICKEN ADOBO
My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
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