Сhicken

5 Simple Hawaii Chicken Adobo Recipes

Christopher Robinson

Here, you’ll discover a curated collection of our favorite Hawaii Chicken Adobo dishes, with options to filter by cooking time, calorie count, or even just visual appeal. A lot of my friends consider this to be one of the best recipes ever since it can be made for a crowd with no work and is delicious both on its own and as a complement to other foods. Enjoy your meal!

1.Hawaiian Chicken Adobo


Hawaiian Chicken Adobo

The Spanish word "adobo" may refer to either a sauce or a marinade. In my opinion, this is the pinnacle of chicken adobo with hawaiian chunks. Delicious with hot white rice at night.
Prep Time 10 mins
Cook Time 30 mins
Servings 4 people

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
 

  • First, sauté the onions and garlic in oil over medium heat until the onions are translucent. Garlic should not be cooked to the point of blackening.
  • Second, in a pan with some olive oil, add the chicken pieces and cook until they are no longer pink. To taste, season with salt and pepper.
  • 3 Cover and cook for 25 minutes over medium heat. Make sure the chicken is cooked through by turning it over every so often.
  • Finally, pour in some pineapple juice and keep cooking until the chicken is fork-tender. Cover. Fifteen minutes should be enough time to cook.
  • After five, add the vinegar and continue cooking for another ten minutes with the lid off. In the end, throw in some pineapple slices. Cook at a low boil for 5 minutes before taking it off the stove.
  • Hot white rice should be served with this chicken meal.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 731
% Daily Value*
Total Fat 49 g 75 %
Saturated Fat 11 g 54 %
Trans Fat 0 g
Cholesterol 170 mg 57 %
Sodium 1,915 mg 80 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 2 g 8 %
Total Sugars 16 g
Includes 12 g Added Sugars
Protein 46 g 92 %
Vitamin D 0 Вµg 3 %
Calcium 80 mg 8 %
Iron 3 mg 18 %
Potassium 712 mg 15 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher

Fat 49 g 75 %
Saturated 11 g 54 %
Trans 0 g
Monounsaturated 23 g
Polyunsaturated 11 g
Carbs 24 g 8 %
Fiber 2 g 8 %
Total Sugars 16 g
Added Sugars 12 g
Protein 46 g 92 %
Cholesterol 170 mg 57 %
Sodium 1,915 mg 80 %
Calcium 80 mg 8 %
Magnesium 81 mg 19 %
Potassium 712 mg 15 %
Iron 3 mg 18 %
Zinc 4 mg 32 %
Phosphorus 422 mg 60 %
Vitamin A 95 Вµg 11 %
Vitamin C 13 mg 15 %
Thiamin (B1) 0 mg 16 %
Riboflavin (B2) 0 mg 28 %
Niacin (B3) 16 mg 102 %
Vitamin B6 1 mg 80 %
Folate (Equivalent) 31 Вµg 8 %
Folate (Food) 31 Вµg
Vitamin B12 1 Вµg 29 %
Vitamin D 0 Вµg 3 %
Vitamin E 3 mg 21 %
Vitamin K 16 Вµg 13 %

Source: https://www.justapinch.com/recipes/main-course/chicken/hawaiian-chicken-adobo.html

Also may be interested:

What makes adobo delicious?

The acid in the vinegar and the salt in the soy sauce create an unfavorable environment for bacteria, which is why adobo is used. Adobo’s popularity grew because to the wonderful taste and long shelf life it provided.

Why is vinegar used in adobo?

The key to a successful marinade is striking a balance between acid, oil, and spice. Combine marinade ingredients in a bowl, then add meat and refrigerate for at least an hour. Meat that has been marinated in vinegar is more tender and flavorful after being coated with sauce.

 

2. Chicken Adobo


Chicken Adobo

The Filipinos have a crazy good one-pot chicken adobo dish that is worth trying. One pot of Chicken Adobo can feed the whole family in a hurry.
Prep Time 5 mins
Cook Time 35 mins
Servings 6 people

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, nonreactive sauté pan, combine the soy sauce, vinegar, garlic, black peppercorns, and bay leaves. Arrange the chicken thighs skin-side down in the pan. Over high heat, bring the liquid to a boil; then, reduce the heat to low, cover, and simmer for 20 minutes. After flipping the chicken over, boil it for another 10 minutes covered.
  • Take off the lid, crank up the heat, and bring the sauce back up to a boil. Cover and continue simmering the sauce until it has reduced by half and slightly thickened, about 5-7 minutes, while flipping and basting the chicken every so often. White steamed rice is recommended.

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 Вµg 1 %
Calcium 29 mg 3 %
Iron 2 mg 9 %
Potassium 466 mg 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * sugar Conscious * keto Friendly * mediterranean * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * kosher

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 %

Source: https://rasamalaysia.com/classic-chicken-adobo-recipe/

Also may be interested:

Is Chicken Adobo Mexican or Filipino?

Since adobo refers to both a cooking method and a finished meal, the two are often used interchangeably. We’ve already established that Adobo is a staple of Philippine cuisine, and that it most often refers to either Adobo Chicken or Adobo Pork. White vinegar, soy sauce, garlic, peppercorns, and bay leaves are just some of the pantry staples that go into making an adobo marinade.

Why adobo is the best dish of the Philippines?

The original people of the Philippines, like those of many other civilizations located in warm climates, found a variety of ways to store food over long periods of time. The acid in the vinegar and the salt in the soy sauce create an unfavorable environment for bacteria, which is why adobo is used. Adobo’s popularity grew because to the wonderful taste and long shelf life it provided.

 

3.Filipino Chicken Adobo (Flavour Kapow!)


Filipino Chicken Adobo (Flavour Kapow!)

One of the best Asian chicken thigh dishes I've ever tried. Flavorful and simple to make, with an emphasis on speed. This chicken dish makes slow-cooked chicken seem like a quick fix.
Prep Time 10 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • Chicken and Marinade
  • 750 g / 1.5 lb chicken thigh fillets boneless and skinless (5 - 6 pieces) (Note 1)
  • 3 garlic cloves minced
  • 1/3 cup 85ml soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
  • 1/3 cup + 2 tbsp white vinegar
  • 4 bay leaves fresh or 3 dried
  • For cooking
  • 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
  • Serving:
  • 2 green onions/scallions sliced (garnish)

Instructions
 

  • In a bowl, mix together the ingredients for the Chicken Marinade. The recommended marinating time is at least 20 minutes and as long as a whole night.
  • Preheat a skillet with 1 tablespoon of oil over high heat. Take the chicken out of the marinade (save the marinade for later!) and throw it in the pan. It should take approximately a minute each side to sear in the pan to get a browned appearance. The chicken must not be fully cooked.
  • Put the chicken aside and take out the frying pan.
  • Put the remaining oil in a pan and heat it over medium heat. Put the garlic and onion in the pan and let them cook for 1 1/2 minutes.
  • Mix in the marinade you set out, some water, sugar, and black pepper. Turn the heat down to medium-high after it reaches a simmer. Simmer for 5 minutes.
  • Smooth-side-down chicken, please. Slowly reduce the sauce to a thick jammy syrup by simmering it uncovered for 20–25 minutes while flipping the chicken once, at the 15-minute mark.
  • If the sauce isn't thick enough, take the chicken out of the pan and let it rest on a dish while you let the sauce simmer on its own; the sauce will thicken in no time.
  • Glaze the chicken and serve it on a bed of rice. Cauliflower rice and Ginger Smashed Cucumbers are shown as part of a nutritious meal (415 calories) in the article.

Notes

Thighs of chicken, not breasts, please. Thighs with some fat on them will help the sauce thicken into a glaze. Add 3/4 cup water and simmer for 30 minutes with bone-in thighs, wings, or drumsticks.
Adding 2 tablespoons of any oil to the sauce, removing the chicken after it's done, and reducing the sauce until it's jammy is the best approach to get the closest outcome with chicken breast.
Use either regular or low-sodium soy sauce as the second ingredient. Avoid using black soy sauce; bottles of this kind will be clearly labeled as such. Once reduced, dark soy would be too strong for the sauce.
The sauce is so flavorful that you probably won't use it all. Keep the scraps for a fried rice dinner later. Because of its intense flavor, only a little amount is required, making it ideal for use in cooking. With the leftover Filipino Chicken Adobo and some chopped Asian greens, I made a delicious fried rice. There is no need for any additional seasonings.
Per serving nutritional analysis, based on chicken alone and a generous assumption that all sauce would be eaten. To cut down on salt intake, use reduced sodium soy.
You may prepare a low-calorie meal by serving cauliflower rice and mashed cucumbers as sides; this dish will have a total of 415 calories

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 Вµg 1 %
Calcium 57 mg 6 %
Iron 2 mg 10 %
Potassium 455 mg 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: dairy Free * egg Free * milk Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher

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 %

Source: https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/

Also may be interested:

What is Filipino adobo sauce made of?

When asked, “What is adobo?” Filipinos would often respond with this question. Adobo is a braised dish common in the Philippines, where the Spanish colonized in 1521. It often includes vinegar, soy sauce, garlic, bay leaves, and black peppercorns, the proportions of which are determined by the individual preferences of the cook and his or her family.

Which vinegar is best for adobo?

There are a lot of different ways to make Filipino chicken adobo, but most of them would tell you that using just white vinegar is OK. When I prepared chicken adobo for the first time, I used white vinegar and although it was nice, this recipe is far superior. Apple cider vinegar is preferred in certain recipes because it is milder in flavor than regular white vinegar.

4.Chicken Adobo


Chicken Adobo

Prep Time 15 mins
Cook Time 1 hr 45 mins
2 hrs
Servings 4 people

Ingredients
  

  • 1 cup coconut milk
  • ¼ cup soy sauce
  • cup rice vinegar
  • 12 garlic cloves peeled
  • 3 whole bird’s-eye chilies or other fiery chili
  • 3 bay leaves
  • teaspoons freshly ground black pepper
  • 3 to 4 pounds chicken thighs

Instructions
 

  • In a large, nonreactive dish or a resealable plastic freezer bag, mix together all of the marinade ingredients. Throw in the chicken, and mix everything together. Store in the fridge for at least 2 hours, preferably overnight.
  • Bring the marinade and chicken to a boil in a large, covered saucepan or Dutch oven set over high heat. The chicken should be cooked through and soft in about 30 minutes if you boil it at a simmer, stirring periodically.
  • Preheat broiler. After approximately 10 minutes, when the sauce has reduced to practically the consistency of cream, remove the chicken to a large bowl, increase the heat under the pot to medium-high, and repeat. Take out the chiles and bay leaves.
  • Broil the chicken for 5–7 minutes, or until the pieces are beginning to caramelize, depending on their thickness, on a roasting pan. Take out, flip the chicken over, baste again, and return to the oven for another 3–5 minutes. The chicken should be cooked in the sauce again for a few minutes before being served.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 1,035
% Daily Value*
Total Fat 78 g 120 %
Saturated Fat 29 g 143 %
Trans Fat 0 g
Cholesterol 389 mg 130 %
Sodium 1,209 mg 50 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 5 %
Total Sugars 1 g
Includes – Added Sugars
Protein 69 g 138 %
Vitamin D 0 Вµg 3 %
Calcium 74 mg 7 %
Iron 5 mg 30 %
Potassium 1,101 mg 23 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * sugar Conscious * mediterranean * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * kosher

Fat 78 g 120 %
Saturated 29 g 143 %
Trans 0 g
Monounsaturated 28 g
Polyunsaturated 14 g
Carbs 8 g 3 %
Fiber 1 g 5 %
Total Sugars 1 g
Added Sugars
Protein 69 g 138 %
Cholesterol 389 mg 130 %
Sodium 1,209 mg 50 %
Calcium 74 mg 7 %
Magnesium 118 mg 28 %
Potassium 1,101 mg 23 %
Iron 5 mg 30 %
Zinc 6 mg 52 %
Phosphorus 729 mg 104 %
Vitamin A 100 Вµg 11 %
Vitamin C 10 mg 11 %
Thiamin (B1) 0 mg 28 %
Riboflavin (B2) 1 mg 48 %
Niacin (B3) 19 mg 121 %
Vitamin B6 2 mg 124 %
Folate (Equivalent) 27 Вµg 7 %
Folate (Food) 27 Вµg
Vitamin B12 2 Вµg 103 %
Vitamin D 0 Вµg 3 %
Vitamin E 1 mg 6 %
Vitamin K 12 Вµg 10 %
See also:  5 Recipes For Chicken Plum

Source: https://cooking.nytimes.com/recipes/1013419-chicken-adobo

Also may be interested:

How long does chicken adobo last in the fridge?

The completed dish will keep in the refrigerator for approximately a week, or in the freezer for up to six months.

What can you eat adobo with?

Garlic fried rice, lumpia shanghai, or some good ol’ Filipino pancit are great accompaniments to chicken adobo. Alternately, you may prepare chop suey, mashed potatoes, or sautéed spinach. The Thai mango salad, the smashed cucumber salad, and the green beans with ginger and sesame are all delicious and healthy salad selections.

5.Instant Pot Chicken Adobo


Instant Pot Chicken Adobo

Making this simplified version of a Filipino comfort food staple in your Instant Pot® multi-cooker is quick and only requires one pot, which means less dishes to wash afterward. Adobo in the Philippines is distinct from adobo in Mexico or adobo in the Caribbean, all of which are based on the Malay method of preserving meat in vinegar and/or salt. Filipino adobo's use of soy sauce is a nod to Chinese influences; the sauce is often substituted for salt. When combined with vinegar and aromatics, it forms a flavorful sauce that goes well with the dish's accompanying rice.
Prep Time 15 mins
Cook Time 1 hr
Servings 4 people

Ingredients
  

  • 4 chicken legs thighs and drumsticks
  • separated
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup white distilled vinegar
  • 5 cloves garlic smashed
  • 2 bay leaves
  • 1 large yellow onion sliced
  • 2 scallions sliced
  • Cooked rice for serving

Instructions
 

  • Salt and pepper the chicken legs extensively. Add the oil and set the Instant Pot to the high saute setting. When the oil is shimmering but not smoking, add half the chicken and brown on both sides, approximately 7 minutes total. Brown the remaining chicken, then transfer with tongs to a platter.
  • Put the chicken back into the multicooker and add the other ingredients: soy sauce, sugar, vinegar, garlic, bay leaves, onion, and 1/2 teaspoon pepper. Learn how to properly secure the lid and get ready to cook by consulting the manual. Cook for 8 minutes at high pressure.
  • When the timer goes off to signal the end of the pressure cooking cycle, be careful to follow the instructions provided by the manufacturer for a rapid release.
  • Unlock and carefully remove the cover, and then return the Instant Pot to the high saute setting, being mindful of any lingering steam. Reduce the sauce over a low heat until it is a deep, rich color and has thickened considerably, approximately 20 minutes. Take out the bay leaf.
  • Spread the chicken and sauce out on a dish, top with scallions, and serve with rice.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 610
% Daily Value*
Total Fat 30 g 46 %
Saturated Fat 7 g 33 %
Trans Fat 0 g
Cholesterol 225 mg 75 %
Sodium 1,432 mg 60 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 2 g 7 %
Total Sugars 14 g
Includes 12 g Added Sugars
Protein 48 g 97 %
Vitamin D 0 Вµg 2 %
Calcium 61 mg 6 %
Iron 3 mg 18 %
Potassium 735 mg 16 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher

Fat 30 g 46 %
Saturated 7 g 33 %
Trans 0 g
Monounsaturated 14 g
Polyunsaturated 6 g
Carbs 34 g 11 %
Fiber 2 g 7 %
Total Sugars 14 g
Added Sugars 12 g
Protein 48 g 97 %
Cholesterol 225 mg 75 %
Sodium 1,432 mg 60 %
Calcium 61 mg 6 %
Magnesium 75 mg 18 %
Potassium 735 mg 16 %
Iron 3 mg 18 %
Zinc 5 mg 47 %
Phosphorus 478 mg 68 %
Vitamin A 39 Вµg 4 %
Vitamin C 5 mg 6 %
Thiamin (B1) 0 mg 27 %
Riboflavin (B2) 1 mg 42 %
Niacin (B3) 13 mg 82 %
Vitamin B6 1 mg 79 %
Folate (Equivalent) 72 Вµg 18 %
Folate (Food) 25 Вµg
Vitamin B12 1 Вµg 54 %
Vitamin D 0 Вµg 2 %
Vitamin E 2 mg 14 %
Vitamin K 24 Вµg 20 %

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-chicken-adobo-3649636

Also may be interested:

Which soy sauce is best for adobo?

Dark soy sauce, often known as koikuchi, is the most widely available kind. Dark soy sauce, which has a darker color than regular soy sauce, is rich with flavor and is thus ideal for making chicken adobo. Adobo’s recipe also calls for dried bay leaves.

How do you get the sour taste out of adobo?

If your adobo is missing something, and you think it could be because it’s too vinegary, try adding a teaspoon of brown sugar and tasting it again. To be repeated if required.

Leave A Comment

Recipe Rating