Chicken Adobo Recipe
Serves 4–6 as part of a meal | Prep Time: 5 mins | Cook Time: 45 mins
Source: The Adobo Road Cookbook by Marvin Gapultos
Ingredients:
Method:
Variations:
source:http://rasamalaysia.com
Serves 4–6 as part of a meal | Prep Time: 5 mins | Cook Time: 45 mins
Source: The Adobo Road Cookbook by Marvin Gapultos
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
Method:
- 1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- 2. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
Variations:
- While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.
- Use freshly ground black pepper instead of whole peppercorns.
- For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated.
- The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.
- For a saucier adobo, double the amount of soy sauce and vinegar.
- To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.
source:http://rasamalaysia.com