Cook, Learn, and Share to Fight Hunger.
 
Stews and Saucy Dishes

Adobo Chicken

4 servings
Philippines Searing, Sautéing, Stewing

A delicious, sweet, and savory take on a Chicken dish originating from the Philippines, Chicken Adobo. A large hint of Soy sauce, with the tang of Rice Wine vinegar and a slight spice from the Black Peppercorns, is simple, quick, and, ultimately, delicious.

0x (write a review)
x saved
Faceless Chef Faceless Chef Resident Chef
January 4, 2024
  • 30 min.
  • 3+ h.
  • 1/5
Print

Ingredients:

Chicken & Marinade:

Others:

Tools:

Recipes

Best served with:

Simple Boiled Rice Recipe

Directions:

1. Marinate:

1.1. Place in to the medium mixing bowl:

4 cloves of garlic – grated (or minced)
⅓ cup of light soy sauce
⅓ cup of rice wine vinegar
4 bay leaves

And thoroughly stir.

1.2. Add:

2 LB of chicken thighs – skinless and boneless

And gently cover with the marinated.

1.3.

Cover with a food wrap and place it to marinate into the refrigerator for at least 2 hours, and preferably for 12 hours or longer.

2. Sear:

2.1. Preheat the saute pan on medium-high heat with 1 TSBP of frying oil and add:

Marinated chicken

Important:
Reserve the marindate for the later step.

2.2.

Brown the chicken from both sides.

2.3.

Remove from the pan and palce it on plate for the later step.

3. Saute:

2.1. Preheat the same saute pan on medium-high heat with 1 TSBP of frying oil and add:

1 onion – diced
3 cloves of garlic – peeled and grated (or minced)

And saute until soft (for about 2 – 3 minutes).

Important:
No need to clean the pan from the previous step.

2.2. Add:

1 TBSP of pepper – whole
1 TBSP of dark soy sauce
3 TBSP of dark brown sugar

And thoroughly stir it together.

4. Stew:

4.1. Add to the pan:

Seared chicken tights
2 cups of water

4.2.

Bring to the boil.

4.3. Then simmer until chicken is fully cooked * and sauce is almost thick in texture (usally for about 25 minutes).

Tip:
If the sauce is not thick enough, remove the Chicken from the pan and reduce the liquid further before returning the Chicken and coating it in the sticky mixture.

5. Serve with Rice and garnish with Spring Onion Greens.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

Read More
About the Author:
Faceless ChefResident Chef
# 4
  • Published Recipes: 24
  • Av. Recipe Evaluation:
  • Member since: 2023-10-17
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.