Pan Seared Chicken Adobo

36 Comments



Okay, this is your typical and not so typical adobo. Like any other adobo, it is typical because we are adding the same good ingredients like vinegar, soy sauce, and a truck-load of garlic. However, it is not so typical because we are double dipping these guys. I mean, we are pan frying the chicken after. Just make sure to get ready with that shield (pan fryer cover) when doing this because there will be some oil splashes.

By the way, did you know that our eyelids have one of the fastest reflexes on our body? I know because I get oil splashes on my arms, my neck but never in my eyes. I get it on my eyelids, though. ;=)

Pan Seared Chicken Adobo

INGREDIENTS:

  1. 3 lbs. cut up chicken
  2. 1/2 cup soy sauce
  3. 1/2 cup palm vinegar
  4. 3 tablespoon finely-chopped Garlic
  5. 1 cup water
  6. 2 teaspoon ground black pepper
  7. 2 bay leaves
  8. 2 slices of ginger
  9. 2 teaspoon Worcestershire sauce
  10. 2 Tablespoon vegetable oil for frying

DIRECTIONS:

  1. Place chicken and all the ingredients in a wok or a pot except vegetable oil.
  2. Mix them until chicken is coated with the ingredients.
  3. Let it stand for about 1 hour to marinade.
  4. After marinating, place the wok or pot on high heat until it boils.
  5. Turn down the heat to medium-low, stirring occasionally.
  6. Let it boil and stirring occasionally until chicken is semi-tender.
  7. Place a large colander or strainer on top of a large bowl.
  8. Transfer cooked chicken meat including the sauce in the colander and let it drain completely.

  9. To Sear the Chicken

  10. Place the same now empty casserole or wok back on medium heat.
  11. Add vegetable oil.
  12. When the oil is hot, place chicken and fry until evenly seared.
  13. Pour sauce back in now seared chicken wings.
  14. Turn heat down to low, cover the pot or wok and let it simmer until the chicken is completely tender.
  15. Serve with rice.
  16. ENJOY!
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36 Comments → “Pan Seared Chicken Adobo”


  1. the wicked noodle Identicon Icon the wicked noodle

    2 years ago

    This looks amazing, Ray. I love chicken adobo, it’s one of my favorites. I’ll definitely have to try your version!

    Reply
  2. Delicious!

    Reply

  3. Juliana Identicon Icon Juliana

    2 years ago

    Your chicken looks so good, the color is just perfect Ray…oh I wish I could have a piece :)
    Thanks for sharing this tasty recipe and hope you have a great week!

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      Thank you for dropping by, Juliana. I appreciate your kind words. Have a great week to you too! :)

      Reply

  4. Jeannie Identicon Icon Jeannie

    2 years ago

    That looks delicious! I think it’s going to be delicious with the crisped up skin of the chicken. Will try this soon but have to substitute the vinegar with some other type as I don’t think I can get palm vinegar.

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      Hi Jeannie, you can use cider vinegar but you just need to adjust down the amount 1/3 of a cup instead of 1/2. Thank you.

      Reply

  5. Kim Bee Identicon Icon Kim Bee

    2 years ago

    I love anything that has a truckload of garlic in it. Great recipe.

    Reply

  6. Raymund Identicon Icon Raymund

    2 years ago

    I love doing this with my adobo as well, in fact I even deep fry the potatoes that I add

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      With potato, that sound more fun! :)

      Reply
  7. Nicely done chicken adobo, Ray! It’s making me hungry!

    Reply
  8. I adore chicken adobo and thank you for sharing your not-so-typical recipe. I am sure I would love it.

    Reply

  9. Sissi Identicon Icon Sissi

    2 years ago

    It looks fabulous, like all your dishes. Adobo is next on my “discovery of the filipino cuisine” list.

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      I’m you will like it, Sissi! Thank you.

      Reply

  10. Bam's Kitchen Identicon Icon Bam's Kitchen

    2 years ago

    I am still laughing, “a truck load of garlic” This dish looks amazing and anything with a truck load of garlic has my vote. I think I am going to take a census, how many heads of garlic do you use in one week? Trust me you wont shock me as I am sure I am over the legal limit. LOL Take Care, BAM

    Reply

  11. Ray Identicon Icon Ray

    2 years ago

    Let’s just say, my neighbor Bob is thinking about leaving the neighborhood! LOL! :)

    Reply
  12. Hi Ray! Adobo is one of my first Filipino food and it’s my favorite! I must try your recipe. I don’t mind splatters as long as the food is good! :-)

    Reply

  13. Cook with Susan Identicon Icon Cook with Susan

    2 years ago

    Congratulations on making the top 9! Adobo is one of my family’s fav’s and yours looks wonderful. I add potatoes, carrots and peas when I make mine, simply because that’s how my husband likes it. Delicious!

    Reply

  14. mjskit Identicon Icon mjskit

    2 years ago

    What a great adobo! It looks a lot lighter than adobos that I’m use to that have a heavy sauce. I really, really like this version. Save me a wing, please!

    Reply

  15. Corina Identicon Icon Corina

    2 years ago

    Sounds delicious – I love the ingredients in the sauce.

    Reply
  16. Hello Ray
    I have only recently discovered chicken adobo and it is now one of my favorite chicken dishes
    I look forward to trying the double frying

    Reply
  17. OH.MY.GOD! You cannot tempt me with this on Good Friday, Chef Ray! It’s a good thing I’m looking at this pic & post at the end of the day or I will have “sinned” ! But there is always, tomorrow. I’ must make some Chicken Adobo tomorrow. Thanks for reminding me how delish this is! A Blessed Easter to you and your family. Thanks for the support and blog-love!

    Reply
  18. A truckload of garlic?? Oh yes, that is definitely a dish for me :) Must try this recipe!

    Reply

  19. Liz Identicon Icon Liz

    2 years ago

    Beautiful dish! I made this for the first time last year…and it was marvelous! I need to put it on our menu again soon~

    Reply
  20. Having only been introduced to your blog, adobo (along with pancit and okoy) are the only Phillipine dishes I know and love! Never made adobo chicken myself though but this may change now.
    Although you should have held back with your oil splashes annecdotes as I’m a bit scared now lol (kidding)

    Cheers,
    Tobias

    Reply

  21. Vicki Bensinger Identicon Icon Vicki Bensinger

    2 years ago

    I love all the ingredients that go into making this dish. I can only imagine how incredible it tastes.

    You have such a beautiful blog. I get Namis posts sent to me and read your guest post this morning and thought I’d stop by. You should be proud of your blog it’s amazing. I will be back.

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      Thank you very much for the kind words, Vicki! :)

      Reply

  22. kitchenriffs Identicon Icon kitchenriffs

    2 years ago

    Great dish! I love adobo, but almost never think to make it – strange, isn’t it? Really nice recipe. And nice blog – I’m new here, found you through your guest post on Nami’s blog. But I’ll be back – you do good stuff. Thanks.

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      Thank you very much for the compliment. :)

      Reply

  23. Mark Identicon Icon Mark

    2 years ago

    I hope you have a wet kitchen, Ray. I don’t know how we would cook without one. Oil would coat everything in the house.

    Love all that garlic and spices. Worth the oil on the eyelids…

    Reply
  24. Looks and sounds great! You can never have too much garlic!!! :)

    Reply

  25. Yi @ Yi Resevation Identicon Icon Yi @ Yi Resevation

    2 years ago

    Adobo reminds one of my favorite Filipino dishes. I just can’t get tired of it! I’d love to try this pan fried version and I am sure it will come out very delicious! Thanks for sharing.

    Reply

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