Filipino Chicken Adobo
Makes 4 servings
Ingredients
For the chicken and marinade:
750g/1.5 lb chicken thighs, boneless-skinless
3 garlic cloves, minced
1/3 cup (85ml) lower-sodium soy sauce
1/3 cup + 2 tbsp white vinegar
4 fresh bay leaves (or 3 dried)
For the dish:
2 TB neutral oil, divided
3 garlic cloves, minced
1 small yellow onion, finely diced
1 1/2 cups (375 ml) water
2 TB brown sugar
1 TB whole black pepper (or 2 tsp coarse cracked black pepper)
2 green onions, sliced on the bias, for garnish
Directions
For the chicken and marinade:
Trim the chicken thighs, if needed. Add the remaining marinade ingredients to a large bowl, mix well, then add in the chicken, turning a couple of times to coat. Cover with plastic wrap and refrigerate at least 30 minutes, but it can go overnight, if necessary. I left mine for 90 minutes.
For the dish:
Set a large skillet over medium-high heat and add 1 tablespoon of the oil. Once it’s shimmering, lay in the chicken thighs and cook for just a couple of minutes per side, then remove to a plate and set aside. Reserve the marinade.
Add the remaining tablespoon of oil (if needed) to the skillet, then the onion and garlic and cook for a couple of minutes. Next, in with the reserved marinade, the water, sugar, and the peppercorns (tie the peppercorns up in a little cheesecloth if you don’t want them in the final dish). Bring to a boil, then reduce to a strong simmer and let it go for 5 minutes.
After 5 minutes, add the reserved chicken back in, adjust the heat a bit to maintain a good simmer, then let it cook, uncovered, for 15 minutes. After that, turn the chicken over and continue simmering, until the liquid is reduced to a jammy consistency, another 10-15 minutes.
That’s it. Serve with white rice and garnish with the green onion slices.
Recipe similar to one at RecipeTinEats.com
Makes 4 servings
Ingredients
For the chicken and marinade:
750g/1.5 lb chicken thighs, boneless-skinless
3 garlic cloves, minced
1/3 cup (85ml) lower-sodium soy sauce
1/3 cup + 2 tbsp white vinegar
4 fresh bay leaves (or 3 dried)
For the dish:
2 TB neutral oil, divided
3 garlic cloves, minced
1 small yellow onion, finely diced
1 1/2 cups (375 ml) water
2 TB brown sugar
1 TB whole black pepper (or 2 tsp coarse cracked black pepper)
2 green onions, sliced on the bias, for garnish
Directions
For the chicken and marinade:
Trim the chicken thighs, if needed. Add the remaining marinade ingredients to a large bowl, mix well, then add in the chicken, turning a couple of times to coat. Cover with plastic wrap and refrigerate at least 30 minutes, but it can go overnight, if necessary. I left mine for 90 minutes.
For the dish:
Set a large skillet over medium-high heat and add 1 tablespoon of the oil. Once it’s shimmering, lay in the chicken thighs and cook for just a couple of minutes per side, then remove to a plate and set aside. Reserve the marinade.
Add the remaining tablespoon of oil (if needed) to the skillet, then the onion and garlic and cook for a couple of minutes. Next, in with the reserved marinade, the water, sugar, and the peppercorns (tie the peppercorns up in a little cheesecloth if you don’t want them in the final dish). Bring to a boil, then reduce to a strong simmer and let it go for 5 minutes.
After 5 minutes, add the reserved chicken back in, adjust the heat a bit to maintain a good simmer, then let it cook, uncovered, for 15 minutes. After that, turn the chicken over and continue simmering, until the liquid is reduced to a jammy consistency, another 10-15 minutes.
That’s it. Serve with white rice and garnish with the green onion slices.
Recipe similar to one at RecipeTinEats.com
