Filipino Chicken Adobo
Chicken Adobo, probably the best and most known Filipino dish. A super delicious and savory mix between acid, sugar, salt, and fat.
Equipment
- 1 flat casserole dish for marinating
Ingredients
- 8 pcs chicken thighs / chicken legs
- 250 ml water
- 130 ml cane vinegar
- 80 ml filipino soy sauce regular soy sauce
- 20 ml dark soy sauce
- 50 grams palm sugar
- 4-5 bay leaves
- 8 cloves garlic
- 1 tsp ground black pepper
- 1 tbsp black peppercorns
- 1 spring onion
- 2 white onions optional
Instructions
Preparing & Marinate
- Peel the garlic cloves and crushing the cloves with the flat side of the kitchen knife. Give the garlic a rough chop and put aside for later.8 cloves garlic
- finely cut and chop the palm sugar "block". Palm sugar often comes in form of hard blocks or hemispheres.50 grams palm sugar
- Put and layer the chicken thighs & chicken legs in a rather flat casserole dish. This way the chicken will be covered by marinade later. Another option is to put the chicken in a thick plastig bag and marinate it this way, so the chicken is surrounded by marinade.8 pcs chicken thighs / chicken legs
- add soy sauce, dark soy sauce, sugar, garlic, bay leaves, black pepper & peppercorns so as the cane vinegar and mix together well with your hands.80 ml filipino soy sauce, 20 ml dark soy sauce, 4-5 bay leaves, 1 tsp ground black pepper, 1 tbsp black peppercorns, 130 ml cane vinegar
- cover the casserole dish with some foil or a lid and marinate the chicken for at least 3 hours or overnight in the fridge. If you don't have the time to wait, you can also mix together the marinade / sauce in a seperate bowl and directly start frying the chicken.
Cooking the Chicken Adobo
- Take the chicken out of the marinade. Remove garlic and peppercorns from the chicken thighs/legs and dry them a little with some kitchen paper.IMPORTANT: Keep the marinade for later as this will be the sauce.
- Peel the onions and cut in rough slices.2 white onions
- Use a large frying pan and set to medium heat. Add some oil and fry the chicken (skin side down) for about 5 minutes until they turn a little crispy.
- Take the chicken out of the pan again and add the white onions. Fry them until soft.
- When the onions are soft, add the chicken again and cover with the onions. Pour over the marinade and also add the water just enough until the chicken is almost entirely covered liquid.250 ml water
- bring to boil, reduce the heat and simmer for 30 minutes with the lid closed.
- after 30 minutes, carefully turn over the chicken and simmer for another 30 minutes.
- You should end up with a reduced and glaze sauce now. If the sauce is still too thin and if you want a slightly thicker and less sauce, you can keep it simmer for another 10 minutes without a lid.
- turn off the heat and put the pan aside. Cut some spring onion greens in fine slices and garnish the meat with it.1 spring onion
- Enjoy your chicken adobo with some fresh cooked jasmin rice and don't forget to add lots of your greasy and savory sauce.
Video
Nutrition
Serving: 300g | Calories: 750kcal
