"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2013, 04:34 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Filipino Chicken Adobo

This was requested at the dinner thread. It can also be done with pork.

2 lbs. skinless boneless chicken thighs, cubed
1/2 cup low sodium Soy Sauce
1/2 cup white vinegar
1/2 cup whole garlic cloves, smashed
2 bay leaves
1/2 tsp. whole peppercorns
1/4 cup brown sugar
1 Tbs. Sriracha hot sauce
4 cups water
Chopped green onions for garnish

Marinate the chicken in the mixture without the water for at least 30 minutes. Dry off the chicken cubes, reserving the marinade, and fry in a small amount of oil to color.
Add the marinade and water to the chicken and bring to the boil. Turn down the heat and simmer uncovered 40-60 minutes. Remove the bay leaves and serve over rice or cooked Lo Mein noodles. Garnish with chopped green onions.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-04-2013, 04:55 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
This really sounds delicious. In fact, I'll probably make it this week, since it just so happens I have all the ingredients on hand already. Well, close anyway. I don't have any thigh meat, but I do have a dozen legs in the freezers. I'm thinking they would work just as well.
Steve Kroll is offline   Reply With Quote
Old 02-04-2013, 06:30 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Drum sticks should work just fine Steve. I've made it with whole bone in thighs before. Pork shoulder chunks work well too.
The flavor is really intense and I think you'll like it. Thanks for taking a look.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-04-2013, 07:00 PM   #4
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by Kayelle View Post
This was requested at the dinner thread. It can also be done with pork.

2 lbs. skinless boneless chicken thighs, cubed
1/2 cup low sodium Soy Sauce
1/2 cup white vinegar
1/2 cup whole garlic cloves, smashed
2 bay leaves
1/2 tsp. whole peppercorns
1/4 cup brown sugar
1 Tbs. Sriracha hot sauce
4 cups water
Chopped green onions for garnish

Marinate the chicken in the mixture without the water for at least 30 minutes. Dry off the chicken cubes, reserving the marinade, and fry in a small amount of oil to color.
Add the marinade and water to the chicken and bring to the boil. Turn down the heat and simmer uncovered 40-60 minutes. Remove the bay leaves and serve over rice or cooked Lo Mein noodles. Garnish with chopped green onions.
Thanks for posting this!
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 02-04-2013, 11:27 PM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Thank you, thank you! This one is going on the menu for the weekend!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-04-2013, 11:34 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Mmm, with pork chunks. Thanks Kayelle!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-04-2013, 11:58 PM   #7
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
That sounds good... here's the recipe my Dad brought
back from there back in the 1950s.. it is one of my favorites!

1 chicken, cut up, skinned
1 head of garlic, chopped
1 large onion, chopped or sliced.
3/4 cup Soy sauce
3/4 cup White vinegar

Place chicken in a pot just big enough to hold it.
Layer onion and garlic between chicken pieces.
Add soy and vinegar, then enough water to just
cover chicken. (He always added a 1/4 cup more of
each if more than 1 cup of water was needed.)
Bring to boil, reduce heat, cover and simmer 1/2 hour.
Serve over rice.

(This version is much better with bone-in chicken.)
__________________

GrillingFool is offline   Reply With Quote
Old 02-05-2013, 12:04 AM   #8
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
I'll have to bug a couple of the Filipino nurses for their recipes.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-05-2013, 01:08 AM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
You're all so welcome! Let me know how you like it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-05-2013, 07:16 PM   #10
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Yum!

Your recipe rocks! I used some black soy sauce and less suger....
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-05-2013, 08:29 PM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Thanks for the feedback Jenny! Black Soy Sauce? I thought it was all black. Tell me more?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-05-2013, 09:40 PM   #12
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Quote:
Originally Posted by Kayelle View Post
Thanks for the feedback Jenny! Black Soy Sauce? I thought it was all black. Tell me more?
Yes its all black! LOL "Black soy sauce" or at least that's what I call it is thicker and sweeter, usually with molasses added.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-05-2013, 09:43 PM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
ahhhhhhhh I see. Thanks Jenny, I'll look for it at the Asian market.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-05-2013, 10:54 PM   #14
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
I use these

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-06-2013, 03:43 AM   #15
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Thank you Kayelle, this recipe looks lovely
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 02-06-2013, 11:16 AM   #16
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by jennyema View Post
I use these
I have not tried those yet but have heard that they were good. I really like pearl river bridge soy sauce but I am always on the look out for some thing new.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 02-06-2015, 10:22 PM   #17
Senior Cook
 
Bookbrat's Avatar
 
Join Date: Jan 2014
Location: Idaho
Posts: 214
Hmmm...we went to an Asian market and I grabbed some black vinegar...wish I'd seen black soy sauce. Also got several bottles of other things I have no idea what to do with, lol.

This looks wonderful, thank you! I am on a Things I Have Never Cooked kick and this will go on my list.
Bookbrat is offline   Reply With Quote
Old 02-07-2015, 12:02 AM   #18
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Thanks BB..
Tonight I wanted to add the amended recipe to the original I posted a couple of years ago. I love how a recipe can evolve and become better with time.

Quote:
Originally Posted by Kayelle
I'm making Chicken Adobo tonight Filipino Chicken Adobo
but this time I'm adding some coconut milk. I saw Al Roker do it that way on the Today show this morning so I'll give it a try. He also reduced the sauce after the chicken was done, and wilted some fresh spinach in the sauce before pouring it over the rice. Report later tonight.

What's your plan for dinner tonight?


My report is Al Roker knows what he's talking about.

I eliminated the water in the above recipe I've used for years, and added a can of coconut milk along with some lemongrass. I added the fresh baby spinach to the mix just before I served it over Asian noodles(rather than rice) and topped with chopped green onions. Dang....
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-07-2015, 08:47 AM   #19
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Adobo with coconut milk is normal depending upon which region you're in. Google images for Adobong Manok sa Gata recipe. You will see lots of recipes.

As to vinegar if you can find cane vinegar give that a try. I like making adobo with this one. https://www.asianfoodgrocer.com/asia...i-cane-vinegar
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 02-07-2015, 03:18 PM   #20
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by powerplantop View Post
Adobo with coconut milk is normal depending upon which region you're in. Google images for Adobong Manok sa Gata recipe. You will see lots of recipes.

As to vinegar if you can find cane vinegar give that a try. I like making adobo with this one. https://www.asianfoodgrocer.com/asia...i-cane-vinegar
Thanks for the tips ppo. I've been using rice wine vinegar, can you tell me how the cane vinegar differs?
I don't normally use coconut milk for anything, but on a lark I picked up a can at Trader Joes and was very glad I had it on hand for this.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
adobo, chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.