Chicken Recipe Adobo
In a large skillet heat oil over medium high heat. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
A nice variation is also adding a little ground ginger.
Chicken recipe adobo. If you are in a hurry feel free to skip this step but make sure to simmer the chicken longer than 30 minutes to better extract the flavors from it. We use 14 cup red wine vinegar 12 cup soy sauce 1 cup water 2 bay leaves and omit pepper. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.
Chicken adobo is a filipino dish made by braising chicken legs thighs andor drumsticks in a sauce made up of vinegar soy sauce garlic and black pepper. Simmer uncovered until chicken is no longer pink and sauce is slightly reduced 20 25 minutes. This recipe suggests marinating the chicken to make it more flavorful.
Cane vinegar this is a popular filipino vinegar made from sugar cane though it is not sweet. You can make it with a slow cooker or crock pot chicken adobo but cooking it on the stove top with a skillet is quick and easy. I prefer half of each or just low sodium or its too salty for me.
Soy sauce standard soy sauce or low sodium soy sauce can be used based on personal preference. Refrigerate covered 20 30 minutes. Chicken adobo is one of the most popular filipino recipes other than lumpia and pancit.
A generous seasoning of granulated garlic can also be used in place of garlic cloves. Vegetable oil in a large dutch oven over medium. Recipes for chicken adobo151the classic dish of filipino cooking complete with how to videos ratings reviews and cooking tips.
The broiling caramelizes the skin giving it a stunning auburn hue while the sauce thickens into a rich gravy like emulsion thats able to cling to the chicken when you toss it back into the sauce. There are many ways to cook adobo for example. Its tangy salty garlicy slightly sweet and spicy.
Stir in water and reserved marinade. Delicious over steamed white rice. Add chicken skin side down and cook lifting pieces with tongs once or twice toward the end to let hot fat flow underneath until fat.
It is the best way to go if you want to experience authentic filipino chicken adobo. Combine the chicken thighs vinegar soy sauce garlic peppercorns and bay leaves in a large pot. Keep in mind the strong acidic punch will tone down as the sauce simmers.
My filipino familys chicken adobo recipe is very similar. I transferred the chicken to a sheet pan to blast it for a few minutes in a high temperature oven while reducing the adobo sauce on the stove. Bring to a boil.