Favour Nitabugg's Chicken Adobo Recipes

Nitabugg's Chicken Adobo. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste.

Chicken adobo is a classic Filipino dish made with chicken marinated in soy sauce and spices, then cooked till I first became interested in chicken adobo when I saw a recipe for it using a slow cooker. Adobong Manok is considered as an unofficial National Filipino dish. It is quick and very easy to cook as it has basic ingredients. You can have Nitabugg's Chicken Adobo using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Nitabugg's Chicken Adobo

1. You need 3 lb of chicken or pork or both (1.5 lbs each if u use both).
2. Prepare 1 of Canola oil (a few tablespoons).
3. Prepare of Veggies.
4. Prepare 1 head of garlic (minced).
5. You need 1 of large Sweet yellow onion.
6. You need 1 of large Green & red bell pepper(diced or julienne cut).
7. It's 2 of medium russet potatoes (diced).
8. Prepare of Spices.
9. You need 1/2 cup of soy sauce.
10. You need 3 tbsp of Apple cider Vinegar (some folks use regular vinegar).
11. Prepare 1 tsp of ground black pepper.
12. Prepare 1 1/2 cup of water.
13. You need 2 of small Bay Leaves.
14. Prepare 1 of Seasoning for meat (I used garlic powder & Tony Chachere's).

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Chicken adobo is a Filipino treasure and considered to be the national dish. This tangy, sweet, salty chicken adobo recipe cuts down on the time-consuming process of While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic cloves, we.

Nitabugg's Chicken Adobo step by step

1. Wash the meat & ensure that all fat is cut off of the chicken (if you are using chicken) pork needs 2 be cubed. U can use wingettes or cubed boneless breast also..
2. Heat a skillet with a few tablespoons of canola oil or olive oil. Season meat with the garlic POWDER & Tony Seasoning (or seasoning of choice)..
3. Brown the meat (this is not the same as cooking it). Just sear it enough 2 make those seasonings stick. It may still be bleeding once you're done browning it, but its ok because your going 2 boil it anyway..
4. Remove the meat and let it drain in a colander. Take all of the veggies except the diced potatoes & sauté. Us a wooden spoon & scrape that stuck on seasoning in the bottom (don't throw out as that makes for good flavor).
5. Once the Veggies are brown and fragrant, drain veggies and add them as well as the meat back into the skillet. Then pour in the water, vinegar, garlic, soy sauce, ground black pepper, and the bay leaves..
6. Let this boil for about 20 minutes. Then add the diced potatoes (this thickens the gravy). If u don't use potatoes use 2 tblspns of corn starch or all purpose flour). If it gets 2 thick with corn starch or flour simply add a little bit more water..
7. Turn down the heat and let boil for about 10-15 mimutes. I usually taste the meat and potatoes. If done, I simmer it until ready to serve..
8. Serve over favorite rice with a side of veggies. My family loves corn :).

Chicken Adobo is the most popular and famous dish in the Philippines. Chicken is braised, low and slow, in tangy, vinegary garlic sauce until it is meltingly tender and falling off the bone. Chicken adobo is one of the many variations of the classic Filipino-style of cooking. Like its pork counterpart, this chicken version is made by braising the meat in a mixture of soy sauce, vinegar. This delicious chicken adobo recipe is one of my family's favorite, the sauce is simply amazing.