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 "πŸ— Filipino Chicken Adobo: A Tangy and Savory Comfort Classic πŸ‹πŸ›"


Ingredients:

2 lbs. (1kg) chicken thighs or drumsticks
½ cup soy sauce
½ cup vinegar (white or cane vinegar)
6 cloves garlic, minced
1 tsp black peppercorns
2 bay leaves
1 tbsp sugar (optional)
1 cup water
2 tbsp cooking oil


Preparation Steps


Marinate the Chicken

In a large bowl, combine the chicken, soy sauce, and garlic.
Mix well, ensuring the chicken is evenly coated.
Let it marinate for 30 minutes (or up to 1 hour in the refrigerator).


Sear the Chicken

Heat 2 tbsp of oil in a large pan or skillet over medium heat.
Remove the chicken from the marinade, saving the marinade, and sear the pieces for 2-3 minutes per side until lightly browned.


Add the Marinade and Simmer

Pour the reserved marinade into the pan.
Add vinegar, water, peppercorns, and bay leaves.
Bring the mixture to a boil, then lower the heat to a simmer.


Cook the Chicken

Cover the pan and allow the chicken to simmer for 30-40 minutes or until tender.
Stir occasionally for even cooking and to prevent sticking.


Reduce the Sauce

Remove the lid and turn the heat up to medium-high.
Allow the sauce to simmer down until it's slightly thickened, about 5 to 10 minutes. Taste and adjust the seasoning-appropriate amount of sugar may be added if some sweetness is desired.
Serve

Put the chicken and sauce in a serving dish.
Serve hot with steamed white rice.


Tips for Success
Use cane vinegar or white vinegar for authentic flavor. Avoid using apple cider or balsamic vinegar.
For added richness, stir in a splash of coconut milk during the simmering process.


Chicken Adobo is even better the second day as the flavors meld together over time.


Enjoy your savory and tangy Chicken Adobo! Ingredients:

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