Adobo chicken?

[IBuyUFO]

Has anyone ever made adobo chicken and have a recipe to share? I tried making it last night and boy did it not taste like adobo chicken. I followed the recipe I found from one of the internet sites and the guy who I assume wrote the recipe looked Philipino. Unfortunately the chicken turned out to be more like chicken with soy sauce and something sour.

Edit: Include your soy sauce brand. Kikkoman is way salty without adding water.

 

[nsafreak]

I'd be interested in a good recipe myself. Haven't tried making it myself but I don't think I'd want to end up with results the op posted.

 

[essasin]

I need to come back to this because my Mom makes a mean chicken adobo. All i know is the seceret is in the vingear and soy sauce mix... you gotta get it just right. But I have helped before and we start out with garlic and onions to kick of the armoas. Then add a whole cut up chicken and add a 1 to 1 ratio soy sause/vinegar I believe (don't quote me on that) I have heard other people using orange juice because they could not get the mix right. Add whole peppercorns. bay leaves for flavor and let it simmer until the chicken is tender and has soaked up all the flavors. Some filipinos add potatos or even boiled edds that have been shelled and both soak up the sauce nicely. Also excuse my grammer I had a bit to drink tonight.

 

[IBuyUFO]

Need update whenever possible!

 

[nakedfrog]

Originally posted by: essasin
I need to come back to this because my Mom makes a mean chicken adobo. All i know is the seceret is in the vingear and soy sauce mix... you gotta get it just right. But I have helped before and we start out with garlic and onions to kick of the armoas. Then add a whole cut up chicken and add a 1 to 1 ratio soy sause/vinegar I believe (don't quote me on that) I have heard other people using orange juice because they could not get the mix right. Add whole peppercorns. bay leaves for flavor and let it simmer until the chicken is tender and has soaked up all the flavors. Some filipinos add potatos or even boiled edds that have been shelled and both soak up the sauce nicely. Also excuse my grammer I had a bit to drink tonight.

Hm, that sounds pretty tasty.

 

[EagleKeeper]

I will ask my wife about her recipe.

 

[Anghang]

this is how i do it:

as much chopped garlic as i want (usually a couple of spoons full of minced or chopped)
if i use 1 cup of soy sauce, i would use 1/2 cup of vinegar...so soy sauce:vinegar is 2:1
keep on low-medium heat
turn chicken over once in a while
usually only legs and thighs..i don't like white meat

 

[IBuyUFO]

any more updates? I'll try to use the recipe from the above op.

 

[IBuyUFO]

hmmm no updates yet

 

[PottedMeat]

hmm my mom never used soy sauce in adobo...

usually its
chicken
fatty pork
tumeric
salt
garlic ( maybe 1/2 head crushed )
pepper
bay leaves
white vinegar ( enough to cover meat )

cook for ~hour i guess and eat with rice and there should be enough sauce in the bottom for everything.

use the leftovers for adobo fried rice - pick out the bones and shred the meat and drain most of the fat. mix with long grain rice and fry it up.

 

[MagnusTheBrewer]

Here's a Rick Bayless recipe I can vouch for.



Makes about 5 cups

1/3 cup vegetable oil

12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces

6 garlic cloves, peeled and roughly chopped

2 teaspoons dried oregano, preferably Mexican

1 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cumin, preferably freshly ground

1/4 teaspoon cloves, preferably freshly ground

1/2 cup cider vinegar

4 cups chicken or turkey broth (use the turkey neck and giblets for making broth)

Salt

2 to 3 tablespoons sugar

1. The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes.

Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.

2. From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture-not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it's right; if it doesn't flow much and water begins separating around the edges, it's too thick.) Season with salt (usually about 1 tablespoon) and sugar -- it should be a little sweet-sour with a hint of saltiness. Serve warm.

Working ahead: The finished sauce will keep for days if refrigerated, well covered.

 

[sdifox]

I must be going blind. I thought to myself "WTF is Adobe Chicken?"...

 

[Bacstar]

Ok this is my Mom's recipe passed down to my sister than to me....

6-8 pieces of chicken thighs or legs
1 tsp whole peppercorns
3 bay leaves
2-3 garlic cloves thinly sliced (my sister uses 6)
1/3 cup white vinegar
1/3 cup soy sauce
2 tablespoons sugar
1 cup water

My mom's an awesome cook, so is my sister and yes we're filipino... I can't wait to go home in June to have some kare-kari...

 

[chr6]

Originally posted by: Bacstar
Ok this is my Mom's recipe passed down to my sister than to me....

6-8 pieces of chicken thighs or legs
1 tsp whole peppercorns
3 bay leaves
2-3 garlic cloves thinly sliced (my sister uses 6)
1/3 cup white vinegar
1/3 cup soy sauce
2 tablespoons sugar
1 cup water

My mom's an awesome cook, so is my sister and yes we're filipino... I can't wait to go home in June to have some kare-kari...

kare kare is my fav. and that adobo recipe is similar to what i use. nice

 

[Bacstar]

Originally posted by: chr6


kare kare is my fav. and that adobo recipe is similar to what i use. nice

You and me both. I'd never attempt it though. Kare-Kare is just too complicated and I know I'd ruin it. Out of all the different versions of Kare-kare, i've tried. My mom's is the best...

 

[Rastus]

Originally posted by: sdifox
I must be going blind. I thought to myself "WTF is Adobe Chicken?"...

Mud, straw, chicken.

 

[civilicious]

i use pork, but you can substitute for chicken. i usually cook adobe without any recipes with exact measurements or anything like that. My mommy has the recipe, but im usually toolazy to make a copy for myself. I just try to remember off the top of my head. Its more fun that way

heres what i think to myself when im cooking adobo:
-cube the pork to 1" pieces (about 3-5 lbs)
-rinse it with boiling water (dont ask me why,my momma does it)
-drain it, then brown the pork
-throw in some crushed garlic and sprinkle some whole peppercorns
-add about a cup of "Aloha Made" shoyu - kikkoman is too salty
-add about half a cup of vinegar
-add a few tablespoons of brown sugar
-add about a cup of chicken stock (i presume beef stock would work as well)
-throw in some bay leaves
-cover and let simmer on medium/low heat for an hour

BAM! youre done.

does anyone know how to make pinakbet? i've been craving some of that for a while.

 

[Bacstar]

Originally posted by: civilicious
i use pork, but you can substitute for chicken. i usually cook adobe without any recipes with exact measurements or anything like that. My mommy has the recipe, but im usually toolazy to make a copy for myself. I just try to remember off the top of my head. Its more fun that way

heres what i think to myself when im cooking adobo:
-cube the pork to 1" pieces (about 3-5 lbs)
-rinse it with boiling water (dont ask me why,my momma does it)
-drain it, then brown the pork
-throw in some crushed garlic and sprinkle some whole peppercorns
-add about a cup of "Aloha Made" shoyu - kikkoman is too salty
-add about half a cup of vinegar
-add a few tablespoons of brown sugar
-add about a cup of chicken stock (i presume beef stock would work as well)
-throw in some bay leaves
-cover and let simmer on medium/low heat for an hour

BAM! youre done.

does anyone know how to make pinakbet? i've been craving some of that for a while.

I'll email my sis and see if she has the recipe.... My mom operates the same way. It's my sister who likes to measure everything out. hehehe you should see her kitchen. Everything in it's appropriate tupperware container...

 

[sdifox]

Originally posted by: Rastus

Originally posted by: sdifox
I must be going blind. I thought to myself "WTF is Adobe Chicken?"...

Mud, straw, chicken.

You mean there is actually a dish called Adobe Chicken???

 

[EKKC]

send recipe in Adobe Acrobat format please

 

[biggestmuff]

Not a recipe, but start here.

 

[IBuyUFO]

Awesome!! I have to try these recipes.