TOP 5 Hawaiian Chicken Adobo Recipe
In this article we have collected for you the best recipes for Hawaiian Chicken Adobo among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
Adobo or adobar is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d’alhos. The practice, native to Iberia (Spanish cuisine[1] and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia. Wiki
1.Hawaiian Chiken Adobo
Hawaiian Chicken Adobo
Ingredients
- 2 lb cut up chicken
- 1 sm small garlic head minced
- 2 medium sized onions diced
- 1/2 c dark soy sauce
- 4 dried bay leaves
- 4 Tbsp vegetable cooking oil
- salt and pepper to taste
- 1 c vinegar
- 4 Tbsp brown or white sugar
- 1 small size can pineapple chunks
Instructions
- Saute the onions and garlic in the oil over a medium heat until the onions get a clear color. Garlic should not be burned.
- Add the chicken pieces, together with the soy sauce, bay leaves, and sugar, to the onions and garlic that have been sautéed. Salt and pepper can be added to taste as a seasoning.
- Cook, covered, over medium heat for twenty-five minutes. To ensure that the chicken cooks uniformly, make sure to turn it occasionally.
- After adding the pineapple juice, continue to boil the chicken until it is fork tender. Cover. Prepare food for approximately 15 minutes.
- After adding the vinegar, continue cooking for another ten minutes with the lid off. Last but not least, stir in the pineapple pieces. After allowing it to simmer for five minutes, take it off the heat.
- Accompany this chicken meal with piping hot white rice when you serve it.
Nutrition Facts
12 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 244 | |
| % Daily Value* | ||
| Total Fat 16 g | 25 % | |
| Saturated Fat 4 g | 18 % | |
| Trans Fat 0 g | ||
| Cholesterol 57 mg | 19 % | |
| Sodium 638 mg | 27 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 1 g | 3 % | |
| Total Sugars 5 g | ||
| Includes 4 g Added Sugars | ||
| Protein 15 g | 31 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 27 mg | 3 % |
| Iron 1 mg | 6 % |
| Potassium 237 mg | 5 % |
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value* |
| Fat | 16 g | 25% |
| Saturated | 4 g | 18% |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 8 g | 3% |
| Fiber | 1 g | 3% |
| Total Sugars | 5 g | – |
| Added Sugars | 4 g | – |
| Protein | 15 g | 31% |
| Cholesterol | 57 mg | 19% |
| Sodium | 638 mg | 27% |
| Calcium | 27 mg | 3% |
| Magnesium | 27 mg | 6% |
| Potassium | 237 mg | 5% |
| Iron | 1 mg | 6% |
| Zinc | 1 mg | 11% |
| Phosphorus | 141 mg | 20% |
| Vitamin A | 32 Вµg | 4% |
| Vitamin C | 4 mg | 5% |
| Thiamin (B1) | 0 mg | 5% |
| Riboflavin (B2) | 0 mg | 9% |
| Niacin (B3) | 5 mg | 34% |
| Vitamin B6 | 0 mg | 27% |
| Folate (Equivalent) | 10 Вµg | 3% |
| Folate (Food) | 10 Вµg | – |
| Vitamin B12 | 0 Вµg | 10% |
| Vitamin D | 0 Вµg | 1% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 5 Вµg | 4% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
Source: www.justapinch.com/recipes/main-course/chicken/hawaiian-chicken-adobo.html
It can also be useful:
Is adobo Filipino or Puerto Rican?
It has come to my attention that adobo is a cuisine that is native to the Philippines and is considered by many to be the de facto national food of the Philippines.
Is Filipino adobo the same as Mexican?
No. The chicken adobo served in the Philippines and the adobo served in Mexico are two entirely distinct recipes. A thinner sauce that is both savory and somewhat sweet, created with vinegar and soy sauce, characterizes the Filipino dish known as adobo. A Mexican adobo is a sauce that is created with dried chiles and spices, and it has a thicker consistency.
2.Hawaiian Chicken
Hawaiian Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts diced
- salt and pepper to taste
- 2 cups bell peppers diced red, orange, yellow mix
- 1 fresh pineapple diced
- 3 cups cooked white rice
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons rice vinegar
- ½ teaspoon ground ginger
- 1 tablespoon garlic minced
- ½ cup barbecue sauce
- ½ cup pineapple juice
Instructions
- Heat olive oil in a large pan over medium-high heat.
- The chicken should be seasoned with salt and pepper before being added to the pan.
- Using high heat, sear the outside until a lovely golden crust appears.
- After removing the chicken from the pan, add the bell peppers and continue to sauté for another three to five minutes, or until they are soft.
- After adding the sauce ingredients to the pan and bringing them to a simmer, return the chicken to the pan and continue cooking over medium-low heat, allowing the sauce to diminish while the chicken finishes cooking.
- Cook the peppers for a few more minutes after adding the peppers and pineapple to the pan, until the peppers are soft and the sauce is thick, sticky, and glossy.
- Serve on white rice that has been cooked.
| Amount Per Serving | ||
|---|---|---|
| Calories | 761 | |
| % Daily Value* | ||
| Total Fat 10 g | 16 % | |
| Saturated Fat 2 g | 10 % | |
| Trans Fat 0 g | ||
| Cholesterol 166 mg | 55 % | |
| Sodium 1,823 mg | 76 % | |
| Total Carbohydrate 108 g | 36 % | |
| Dietary Fiber 7 g | 28 % | |
| Total Sugars 52 g | ||
| Includes 7 g Added Sugars | ||
| Protein 58 g | 116 % | |
| Vitamin D 0 µg | 0 % |
|---|---|
| Calcium 122 mg | 12 % |
| Iron 5 mg | 25 % |
| Potassium 1,435 mg | 31 % |
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value* |
| Fat | 10 g | 16% |
| Saturated | 2 g | 10% |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 108 g | 36% |
| Fiber | 7 g | 28% |
| Total Sugars | 52 g | – |
| Added Sugars | 7 g | – |
| Protein | 58 g | 116% |
| Cholesterol | 166 mg | 55% |
| Sodium | 1,823 mg | 76% |
| Calcium | 122 mg | 12% |
| Magnesium | 141 mg | 34% |
| Potassium | 1,435 mg | 31% |
| Iron | 5 mg | 25% |
| Zinc | 3 mg | 25% |
| Phosphorus | 603 mg | 86% |
| Vitamin A | 37 Вµg | 4% |
| Vitamin C | 160 mg | 178% |
| Thiamin (B1) | 1 mg | 62% |
| Riboflavin (B2) | 1 mg | 45% |
| Niacin (B3) | 26 mg | 165% |
| Vitamin B6 | 2 mg | 179% |
| Folate (Equivalent) | 232 Вµg | 58% |
| Folate (Food) | 100 Вµg | – |
| Vitamin B12 | 0 Вµg | 20% |
| Vitamin D | 0 Вµg | 0% |
| Vitamin E | 2 mg | 15% |
| Vitamin K | 9 Вµg | 7% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
Source:www.spendwithpennies.com/hawaiian-chicken
It can also be useful:
What is a chicken called in Hawaii?
A chicken, also known as a red jungle chicken (Gallus gallus), is a type of bird that was introduced to Hawaii by Polynesians and is considered by some to be an aumakua. ʻO luna, ʻo lalo, ʻo uka, ʻo kai, ʻo ka moa kona ame Kākuhihewa
What is in Hawaiian Bros Dole Whip?
Formerly known as Dole Whip, now officially Dole Soft Serve, the treat — a combination of dried pineapple juice and stabilizers — was created by Dole in 1986, who sell it to tourists at their plantation in Hawaii.
3. Chiken Adobo
Chicken Adobo
Ingredients
- 1/4 cup 65 ml soy sauce
- 1/2 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
Instructions
- In a large sauté pan that is not reactive, place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves. Next, nestle the chicken thighs, skin side down, into the pan. The liquid should be brought to a boil over high heat, after which it should be covered and let to simmer over low heat for twenty minutes. After turning the chicken over, cover it and continue cooking over low heat for another ten minutes.
- Remove the lid from the saucepan, put the heat up to high, and then bring the sauce back up to a boil. Continue cooking the sauce, uncovered, while rotating and basting the chicken every so often. It should take between 5 and 7 minutes for the sauce to decrease by half and start to thicken somewhat. Accompany this dish with steaming white rice.
Notes
While the sauce is being reduced, you may place the chicken thighs, skin side up, on a sheet pan that has been coated with aluminum foil. Under the broiler, the chicken thighs should be seared for three to five minutes. Replace entire black peppercorns with freshly ground pepper for a better flavor.
You may reduce the sauce for the chicken adobo until virtually all of the liquid has been removed to get a "drier" texture. After that, the chicken will start to cook in the fat that it produced before and that is still in the pan.
Increase the amount of soy sauce and vinegar in the adobo recipe by half a cup each.
Instead of using chicken thighs, you can prepare this adobo as an appetizer by using 2 pounds (1 kilogram) of chicken wings.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 444 | |
| % Daily Value* | ||
| Total Fat 32 g | 49 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 189 mg | 63 % | |
| Sodium 799 mg | 33 % | |
| Total Carbohydrate 3 g | 1 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 33 g | 66 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 29 mg | 3 % |
| Iron 2 mg | 9 % |
| Potassium 466 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value* |
| Fat | 32 g | 49% |
| Saturated | 9 g | 44% |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 3 g | 1% |
| Fiber | 0 g | 1% |
| Total Sugars | 0 g | – |
| Added Sugars | – | – |
| Protein | 33 g | 66% |
| Cholesterol | 189 mg | 63% |
| Sodium | 799 mg | 33% |
| Calcium | 29 mg | 3% |
| Magnesium | 46 mg | 11% |
| Potassium | 466 mg | 10% |
| Iron | 2 mg | 9% |
| Zinc | 3 mg | 24% |
| Phosphorus | 330 mg | 47% |
| Vitamin A | 45 Вµg | 5% |
| Vitamin C | 1 mg | 1% |
| Thiamin (B1) | 0 mg | 13% |
| Riboflavin (B2) | 0 mg | 23% |
| Niacin (B3) | 9 mg | 58% |
| Vitamin B6 | 1 mg | 57% |
| Folate (Equivalent) | 8 Вµg | 2% |
| Folate (Food) | 8 Вµg | – |
| Vitamin B12 | 1 Вµg | 50% |
| Vitamin D | 0 Вµg | 1% |
| Vitamin E | 0 mg | 3% |
| Vitamin K | 5 Вµg | 4% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
Source: rasamalaysia.com/classic-chicken-adobo-recipe/
It can also be useful:
What is the English of chicken adobo?
The name “adobo” originates from the Spanish word “adobar,” which literally translates to “marinate.” Vinegar is usually used as the foundation for the marinade that is used in the chicken adobo dish that is found in Filipino cuisine. This tasty meal would go great with a simple Almond Rice Pilaf or a Veggie Rice Bowl, both of which would add color and flavor to the dish.
What goes good with chicken adobo?
Garlic fried rice, lumpia shanghai, or some good old-fashioned Filipino pancit are some of the greatest side dishes to go along with chicken adobo. You might also offer chop suey, light and airy mashed potatoes, or spinach that has been sautéed. Try a Thai mango salad, a cucumber salad with crushed cucumbers, or a green bean salad with ginger and sesame seeds for some fresh salad ideas.
4. Famous Chicken Adobo
Famous Chicken Adobo
Ingredients
- 2 tablespoons vegetable oil
- 1 3 pound chicken, cut into
- pieces
- 1 large onion quartered and
- sliced
- 2 tablespoons minced garlic
- ⅔ cup low sodium soy sauce
- ⅓ cup white vinegar
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 bay leaf
Instructions
- Heat vegetable oil in a large pan over medium-high heat. Two to three minutes on each side will be needed to get a golden brown color on the chicken pieces. Place the chicken on a platter and put it to the side for later.
- After adding the onion and garlic, sauté them for approximately six minutes, or until the onion is translucent and the garlic is browned. After adding the soy sauce and vinegar, season the dish with the garlic powder, ground black pepper, and bay leaf.
- Place the chicken back in the pan, put the heat up to high, and bring the liquid to a boil. The chicken should be soft and cooked through after 35 to 40 minutes of simmering with the heat reduced to medium-low, with the lid on.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 444 | |
| % Daily Value* | ||
| Total Fat 32 g | 49 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 189 mg | 63 % | |
| Sodium 799 mg | 33 % | |
| Total Carbohydrate 3 g | 1 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 33 g | 66 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 29 mg | 3 % |
| Iron 2 mg | 9 % |
| Potassium 466 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value* |
| Fat | 28 g | 43% |
| Saturated | 7 g | 35% |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 7 g | 2% |
| Fiber | 1 g | 4% |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 32 g | 64% |
| Cholesterol | 116 mg | 39% |
| Sodium | 1,130 mg | 47% |
| Calcium | 44 mg | 4% |
| Magnesium | 57 mg | 14% |
| Potassium | 472 mg | 10% |
| Iron | 2 mg | 12% |
| Zinc | 2 mg | 22% |
| Phosphorus | 294 mg | 42% |
| Vitamin A | 64 Вµg | 7% |
| Vitamin C | 5 mg | 6% |
| Thiamin (B1) | 0 mg | 11% |
| Riboflavin (B2) | 0 mg | 21% |
| Niacin (B3) | 11 mg | 68% |
| Vitamin B6 | 1 mg | 52% |
| Folate (Equivalent) | 28 Вµg | 7% |
| Folate (Food) | 28 Вµg | – |
| Vitamin B12 | 0 Вµg | 20% |
| Vitamin D | 0 Вµg | 2% |
| Vitamin E | 2 mg | 11% |
| Vitamin K | 4 Вµg | 3% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
Source: www.allrecipes.com/recipe/128699/famous-chicken-adobo/
It can also be useful:
Where is adobo popular in the Philippines?
The flavor and aroma of turmeric, which is often referred to as “luyang dilaw” in Filipino, is integrated into the traditional adobo dish that is served in the province of Batangas. This dish is a local favorite (yellow ginger). The yellow hue that is produced is maintained since soy sauce is often replaced in most recipes with either sea salt, patis (fish sauce), or both.
What is the national dish of the Philippines?
Adobo is considered to be the national dish of the Philippines. The phrase “marinade,” “sauce,” or “seasoning” stems from the Spanish word “adobar,” which gives this condiment its name. And while it may be difficult to identify the origins of certain aspects of adobo, other aspects are well recognized.
5. Filipino Chicken Adobo (Flavour Kapow!)
Filipino Chicken Adobo (Flavour Kapow!)
Ingredients
- 750 g / 1.5 lb chicken thigh fillets boneless and skinless
- 3 garlic cloves minced
- 1/3 cup 85ml soy sauce , ordinary all purpose or light (not dark soy sauce)
- 1/3 cup + 2 tbsp white vinegar
- 4 bay leaves fresh or 3 dried
- 2 tbsp oil separated (vegetable, canola or peanut)
- 3 garlic cloves minced
- 1 small brown onion diced
- 1 1/2 cups 375 ml water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper sub 2 tsp coarse cracked pepper
- 2 green onions/scallions sliced (garnish)
Instructions
- In a bowl, combine the ingredients for the Chicken and the Marinade. Marinate for at least 20 minutes, and up to a whole day if possible.
- In a skillet, heat one tablespoon of oil to a high temperature. Take the chicken out of the marinade, set aside the marinade, and place the chicken in the pan. To get a browned crust on both sides, sear the meat over high heat for approximately a minute on each side. It is important that the chicken not be cooked all the way through.
- Remove chicken skillet and set aside.
- Warm up the skillet using the oil that is still left. After 1 minute and a half, add the garlic and onion.
- Mix in the remaining marinade along with some water, sugar, and freshly ground black pepper. Bring the liquid up to a simmer, and then reduce the heat to medium-high. Simmer 5 minutes.
- To the pan, add the chicken with the skin side down. Simmer uncovered for 20 to 25 minutes (there is no need to stir during this time), flipping the chicken over once at the 15-minute mark, until the sauce thickens up into a syrup that is similar to jam.
- If the sauce isn't thick enough, take the chicken to a plate and let it simmer on its own for a while; this will cause it to thicken much more quickly. After this, return the chicken to the skillet so that it may be coated in the glaze.
- Apply a coating all over the chicken, then serve it over rice. Cauliflower rice and Ginger Smashed Cucumbers are featured in the image for this post as part of a nutritious and low-calorie meal option.
Notes
If you want to have the most similar outcome with chicken breast, the easiest method to do it is to add two tablespoons of any kind of oil to the sauce, remove the chicken after it is cooked, and then reduce the sauce until it is thick and jammy before spreading it on the chicken breast.
2. Use either all-purpose or light soy sauce for the soy sauce. Do not use black soy sauce; if the bottle contains it, it will be clearly labeled as such. After being reduced, dark soy has a flavor that is too robust for this sauce.
Because of the sauce's intense flavor, it's likely that you won't use up the entire container. You can create fried rice out of the leftovers if you save them! Because of the intensity of its flavor, only a small amount goes a very long way with it. This makes it an ideal ingredient. I combined it with some leftover Filipino Chicken Adobo and some chopped Asian vegetables to make a fried rice dish. There is no need for any additional seasonings!
3. The nutrition information is for one serving and only includes the chicken. It also implies that all of the sauce will be consumed, which is highly improbable given how potent it is. Use low sodium soy to cut back on your salt intake.
You may make a dinner plate that is low in calories by including a side of cauliflower rice and mashed cucumbers; the dinner plate will have a total of 415 calories (first photo in post)
Nutrition Facts
servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 383 | |
| % Daily Value* | ||
| Total Fat 27 g | 41 % | |
| Saturated Fat 6 g | 29 % | |
| Trans Fat 0 g | ||
| Cholesterol 115 mg | 38 % | |
| Sodium 1,362 mg | 57 % | |
| Total Carbohydrate 12 g | 4 % | |
| Dietary Fiber 2 g | 6 % | |
| Total Sugars 6 g | ||
| Includes 4 g Added Sugars | ||
| Protein 22 g | 44 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 57 mg | 6 % |
| Iron 2 mg | 10 % |
| Potassium 455 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrient | Amount | % Daily Value* |
| Fat | 27 g | 41% |
| Saturated | 6 g | 29% |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 12 g | 4% |
| Fiber | 2 g | 6% |
| Total Sugars | 6 g | – |
| Added Sugars | 4 g | – |
| Protein | 22 g | 44% |
| Cholesterol | 115 mg | 38% |
| Sodium | 1,362 mg | 57% |
| Calcium | 57 mg | 6% |
| Magnesium | 49 mg | 12% |
| Potassium | 455 mg | 10% |
| Iron | 2 mg | 10% |
| Zinc | 2 mg | 17% |
| Phosphorus | 245 mg | 35% |
| Vitamin A | 33 Вµg | 4% |
| Vitamin C | 5 mg | 6% |
| Thiamin (B1) | 0 mg | 10% |
| Riboflavin (B2) | 0 mg | 18% |
| Niacin (B3) | 6 mg | 38% |
| Vitamin B6 | 1 mg | 43% |
| Folate (Equivalent) | 19 Вµg | 5% |
| Folate (Food) | 19 Вµg | – |
| Vitamin B12 | 1 Вµg | 30% |
| Vitamin D | 0 Вµg | 1% |
| Vitamin E | 2 mg | 10% |
| Vitamin K | 26 Вµg | 22% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
Source: www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/
It can also be useful:
What does Filipino pork adobo taste like?
What does pork adobo taste like? The flavor of pork adobo is sour, salty, and has a touch of sweetness. Ingredients such as cane sugar vinegar, soy sauce, dark brown sugar, garlic, peppercorns, and bay leaves are used to create a taste profile that is complementary to these characteristics. I would say that it has a flavor that is comparable to that of Vietnamese tht kho.
Why adobo is the national dish of the Philippines?
To this day, adobo is considered a “national” dish, in part because the primary components of the dish – vinegar, pork, soy sauce, garlic, and peppercorns – are not only uncomplicated and available in all areas of the country, but also adaptable enough to be customized to each individual’s tastes.
