chicken adobo recipe half baked harvest

Today we are excited to share with you two amazing recipes of classic chicken adobo to help you prepare for your next family gathering or dinner party. These are perfect for those who want to experience the authentic flavors of the Philippines in the comfort of their homes. Our recipes are easy to follow and will surely impress your guests.

Classic Chicken Adobo

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/2 cup water
• 1 large onion, sliced
• 6 garlic cloves, minced
• 3 bay leaves
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, mix together the soy sauce, vinegar, water, onion, garlic, bay leaves, and black pepper.
2. Add the chicken, making sure it is fully coated in the marinade. Cover and refrigerate for at least 1 hour or up to overnight.
3. In a large pan, heat the oil over medium-high heat.
4. Remove the chicken from the marinade and reserve the marinade.
5. Sauté the chicken until browned on all sides, then remove from pan and set aside.
6. Add the reserved marinade to the pan and bring to a boil. Reduce heat and let simmer for 10 minutes.
7. Add the chicken back to the pan and simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Remove the bay leaves and serve hot over rice.

Adobo-Spiced Roast Chicken

Ingredients:

• 1 whole chicken (about 4 pounds)
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder

Instructions:

1. Preheat oven to 425°F.
2. In a small bowl, mix together the soy sauce, vinegar, olive oil, garlic, black pepper, cumin, paprika, oregano, and chili powder.
3. Place the chicken in a roasting pan and brush it with the marinade, making sure it is fully coated.
4. Roast the chicken for 45-60 minutes, or until the internal temperature reaches 165°F.
5. Baste the chicken with the remaining marinade every 10-15 minutes.
6. Let the chicken rest for 10 minutes before carving and serving.

We hope you enjoy these delicious and flavorful recipes of classic chicken adobo. They are sure to become a staple in your repertoire of meals for your loved ones. The rich blend of soy sauce, vinegar, and spices in these recipes will leave your taste buds craving for more.