POULTRY ESSENTIALS: SPICY ADOBO CHICKEN
I have been on a "spicy" kick lately, and this is no exception. Served this up for dinner outside by the pond. All plates came back clean, and it was voted that this should be on our lockdown rotation. This is a great spicy chicken recipe that crisps the chicken in a hot pan, and is excellent for things like tacos, Mexican...
Provided by Andy Anderson !
Categories Chicken
Time 6h15m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
- 3. Gather your ingredients (mise en place).
- 4. Add the sauce ingredients to a blender, and blend until smooth.
- 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
- 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
- 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
- 8. Remove from the fridge and shake off a bit of the marinade.
- 9. Add the oil to a skillet over medium heat.
- 10. When the oil begins to shimmer, add the chicken.
- 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
- 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
- 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
- 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
- 15. PLATE/PRESENT
- 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
- 17. Keep the faith, and keep cooking.
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.
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
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