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Saturday, October 6, 2018

how to cook chicken adobo?

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Chicken Adobo

Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family.

Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family | rasamalaysia.com

What is Chicken Adobo?

Chicken Adobo is a slow-cooked Filipino chicken dish that is well loved by many people. There is nothing not to love about tender, moist, fall-off-the-bone and delicious chicken cooked with a few ingredients, in one pot. This recipe is adapted from Burnt Lumpia‘s cookbook: The Adobo Road Cookbook.

How do you make Chicken Adobo Filipino style?

Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily in any store. Another plus, you can also make it into slow cooker or crock pot chicken adobo. Either way, this recipe is amazing!


Adobo - a popular cooking style in the Philippines with pork or chicken.


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Chicken Adobo Recipe

Chicken Adobo - crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Abodo is an easy dinner for the entire family.
 Prep Time 5 minutes
 Cook Time 45 minutes
 Total Time 50 minutes
 Servings 6
 Calories 251 kcal

Ingredients

  • 1/4 cup 65 ml soy sauce
  • 1/2 cup 125 ml white Filipino cane vinegar, or distilled white vinegar
  • 6-8 cloves garlic smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6 skin-on bone-in chicken thighs

Instructions

  1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  2. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

Recipe Notes

While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.
Nutrition Facts
Chicken Adobo Recipe
Amount Per Serving (6 g)
Calories 251Calories from Fat 169
% Daily Value*
Total Fat 18.8g29%
Saturated Fat 6.8g34%
Cholesterol 98mg33%
Sodium 671mg28%
Total Carbohydrates 2.2g1%
Dietary Fiber 0.2g1%
Sugars 0.3g
Protein 17.7g35%
* Percent Daily Values are based on a 2000 calorie diet.

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