Chicken adobo. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot.
Chicken adobo is one of the most popular Filipino recipes, other than lumpia and pancit. There are many ways to cook adobo, for example: 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. Chicken adobo is improved immensely by being refrigerated overnight, due to the way the cooked vinegar mellows over time. You can have Chicken adobo using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken adobo
- You need 1 kg of chicken.
- Prepare 1/3 cup of soy sauce.
- Prepare 1/3 cup of vinegar.
- You need 6 cloves of garlic (chopped).
- Prepare 1 tsp of peppercorns.
- You need 3-5 pcs of bay leaf.
- It’s 1 tbsp of sugar (optional).
Make-Ahead and Storage Because of the salinity and acidity of the sauce, chicken adobo will keep very well in the refrigerator. In a sealed airtight container, chicken adobo will keep for at least a week and a half in the. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender.
Chicken adobo step by step
- Mix everything.
- Marinate for at least 30 minutes or overnight.
- Boil for 5 minutes.
- Simmer in low heat for 20 minutes, while turning chicken to cook evenly every 5 minutes. When sauce is almost dry. Turn off heat and serve with warm rice.
- (Optional) Can fry lightly fry the chicken before cooking with the marinate.
The dish gained popularity because of its delicious taste and ease in preparation. Chicken Adobo Recipes Recipes for chicken adobo—the classic dish of Filipino cooking, complete with how-to videos, ratings, reviews, and cooking tips. Inspiration and Ideas Tips & Tricks Grilled Chicken Adobo "Everyone competes with my brother's version because he makes amazing adobo. This recipe finally won my daughter's vote—better than. Chicken Thighs – Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on.
