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Stews & 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.

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Faceless Chef Faceless Chef Resident Chef
January 4, 2024
  • 30 min.
  • 3+ h.
  • 1/5
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Ingredients:

Chicken & Marinade:

Others:

Tools:

Recipes

Best served with:

Rice

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.

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About the Author:
Faceless ChefResident Chef
# 3
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Member since: 2023-10-17
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