chicken adobo recipe oyster sauce

Photo of author

By alie

Popping in with a delicious recipe that will have your taste buds dancing! This one-pan roasted chicken in oyster sauce and slow cooker chicken adobo are two dishes that you just can’t go wrong with. Let’s get straight to the recipe!

One-Pan Roasted Chicken in Oyster Sauce

Start off by preheating your oven to 425°F (218°C). In a large mixing bowl, season your chicken (preferably chicken thighs) with salt and white pepper. Set the chicken aside and prepare the sauce.

In a small mixing bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of honey, and 1 tablespoon of sesame oil. Mix well and set aside.

Next, heat up some oil in a cast-iron skillet or oven-safe pan over high heat. Place the chicken skin-side down and cook for about 5 minutes until the skin is crispy and golden brown. Flip the chicken over and pour the sauce evenly over the chicken, making sure it’s well coated.

Move the skillet or pan to the oven and let the chicken roast for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Garnish with some chopped green onions and enjoy!

Slow Cooker Chicken Adobo

This dish is perfect for those lazy days when you just want to set it and forget it. Start off by mixing together 1/2 cup of soy sauce, 1/2 cup of white vinegar, 1 head of chopped garlic, 1 teaspoon of black pepper, and 3 bay leaves in your slow cooker.

See also  nyt chicken adobo recipe

Add in about 2-3 pounds of bone-in chicken (thighs and drumsticks work well) and make sure the chicken is well coated with the sauce. Set your slow cooker on high for 3-4 hours or on low for 6-8 hours.

Once the chicken is cooked through and tender, remove it from the slow cooker and place it on a baking sheet. Place the baking sheet under the broiler for about 3-5 minutes to get that crispy skin.

While the chicken is under the broiler, pour the sauce from the slow cooker into a small saucepan and simmer over medium-high heat. Let the sauce reduce down and thicken for about 5-7 minutes.

Serve the chicken with the reduced sauce and some steamed rice. Yum!

There you have it, two delicious and easy-to-make chicken dishes that are sure to please. Give them a try and let us know what you think in the comments below. Happy cooking!

Leave a Comment