Hawaiian Chicken Adobo Recipes

Steps:

• 1. In medium heat, saute onions and garlic in oil until onions become clear. Do not burn garlic.
• 2. Add cut up chicken to sauteed onions and garlic together with soy sauce, bay leaves and sugar. Season with salt and pepper to taste.
• 3. Cook on medium heat covered for 25 minutes. Turn chicken once in a while to cook evenly.
• 4. Add pineapple juice and simmer until chicken becomes tender. Cover. Cook for about 15 minutes.
• 5. Add vinegar and cook uncovered for 10 minutes more. Finally, add pineapple chunks. Let it simmer for 5 minutes, then remove from heat.
• 6. Serve this chicken dish with steaming hot white 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, 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.