Filipino Chicken Adobo Recipe – The Best Authentic Recipe
Don't throw away the leftovers sauce, keep it and use it to make adobo fried rice
1.5 kilogram ChickenOr one whole chicken, cut into serving pieces
1/2 cup Light soy sauce
1/2 cup White vinegar
1 tablespoon Brown sugar
1/2 teaspoon Salt
3 Dried bay leaves
1 tablespoon Peppercorns
1/3 cup Water
1.5 tablespoons Vegetable oil
Filipino chicken adobo is basically a chicken stew. And the word “Adobo” literally means marinade or sauce in Spanish. The balance of soy sauce, vinegar and sugar create sticky glaze with deep flavor. This is the key adobo dish.
In a large bowl, combine and mix well the chickens with soy sauce and crushed garlics. Marinate for at least 30 minutes to overnight.
Heat the oil in large skillet over high heat. Remove the chicken from marinade and transfer them to the skillet, reserve the marinade.
Sear the marinated chickens for 2 minutes each side, you don't need to cook the chicken all the way through.
Pour in all the remaining marinade, add water and bring to boil.
Add in the peppercorns and dried bay leaves. Cover the lid and adjust the heat to low, and simmer for 30 minutes or until chicken pieces are tender.
Add the vinegar, stir and continue cook for another 10 minutes.
Add the brown sugar and salt, gently stir to allow sugar to be absorbed well by the chicken meats. Cover the lid and continue cook for another 3 minutes.
If you preferred the lesser sauce version, you can continue simmer to reduce the sauce until it's almost evaporated.
Remove from the heat and serve. It's best to serve over the hot steamed rice.
|1.5 kilogram Chicken|
|1/2 cup Light soy sauce|
|1/2 cup White vinegar|
|1 tablespoon Brown sugar|
|1/2 teaspoon Salt|
|3 Dried bay leaves|
|1 tablespoon Peppercorns|
|1/3 cup Water|
|1.5 tablespoons Vegetable oil|