How to Make Nevada Chicken Adobo with 5 Yummy Paleo Versions

What nutrients are in chicken?

Key Vitamins and Minerals:

Riboflavin- Amount: .2 mg. Daily Value: 10%
Niacin- Amount: 17.4. Daily Value: 87%
Vitamin B6- Amount: .8 mg. Daily Value: 42%
Pantothenic Acid- Amount: 1.4 mg. Daily Value: 14%
Phosphorus- Amount: 302 mg. Daily Value: 10%
Potassium- Amount: 346 mg.
Zinc- Amount: 1.7 mg.
Selenium- Amount: 34.3 mcg.

What are the benefits of eating chicken?

Chicken and fish have less saturated fat than most red meat like beef. The unsaturated fats in fish, such as salmon, actually have more health benefits. Omega-3 fatty acids, found in fish and some plant sources, may reduce the risk of cardiovascular disease.

“Easy Chicken Recipes for Dinner with Few Ingredients”

(A)- Quicker and easier version. This is a quick and easy chicken adobo recipe for dinner. Everything is thrown into a pot and simmered; the sauce is boiled and reduced. It is chicken adobo in its simplest, most basic, and perhaps best form.

But don’t confuse basic adobo with tasteless or bland dish. As the sauce for this dish finishes and boils, the bubbling facilitates to emulsify the liquid with the chicken fat in the pot, creating a simple yet tasty glaze. And even though the chicken isn’t seared or browned, it still achieves a striking brown sheen from the luscious delicious sauce.

Serves 4–6 as part of a multi-course meal
Prep Time: 5 minutes
Cooking Time: 35 minutes

CHICKEN ADOBO INGREDIENTS:

¼ cup (65 ml) soy sauce
½ cup (125 ml) white Filipino cane vinegar, or distilled white vinegar
6–8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves

6 skin-on, bone-in chicken thighs (You can use a chopped whole chicken or any part you prefer. If you are a body builder or a fitness enthusiast you can use chicken breast.)


COOKING DIRECTIONS:

1) Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

2) Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. 

3) Serve with steamed white rice, mashed potatoes or your favorite vegetables.

4 OTHER CHICKEN ADOBO VARIATIONS

B) While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.

C) Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. 

D) For a more saucier adobo, double the amount of soy sauce and vinegar.
To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

E) How to Cook Chicken Adobo with Coconut Milk

This is one of the tastiest "chicken recipes for dinner". The creamy coconut milk will keep the chicken moist and it makes a rich mouth-watering sauce.

Serves 4 to 6

CHICKEN ADOBO INGREDIENTS:

Marinade:

1½ cups rice vinegar
1 cup coconut milk
¼ cup soy sauce
12 garlic cloves, peeled
3 bay leaves
3 whole birds eye chiles
1½ teaspoons freshly ground black pepper

One 3½-pound whole chicken, quartered and cut into pieces

COOKING DIRECTIONS:

1) In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate for at least 2 hours or overnight.

2) In a large casserole or Dutch oven, heat the chicken and marinade over high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.

3) Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes. Remove the bay leaves and chiles. Return the chicken to the sauce and cook until just warmed through.

4) Place the chicken pieces on a roasting pan and place under the broiler for 5 to 7 minutes, until they begin to caramelize. Turn the chicken, baste with sauce, and return to the broiler for 3 to 5 minutes more. Transfer to a platter and drizzle heavily with sauce.


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REFERENCES:

Amy Besa and Romy Dorotan. 2006. Memories of Philippine Kitchens. Harry N. Abrams. ISBN-10: 1584794518

Marvin Gapultos. 2013. The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond [Filipino Cookbook, 99 Recipes]. Tuttle Publishing. ISBN-13: 978-0804842570