Teresa's Recipes
Filipino Chicken Adobo
Dive into the heart of Filipino cuisine with this Chicken Adobo, a dish that beautifully balances savory, tangy, and sweet flavors. The chicken is marinated in a rich blend of vinegar, soy sauce, and spices, then simmered to tender perfection. Adobo, often considered the unofficial national dish of the Philippines, showcases the country's rich history and diverse culinary influences, making it a must-try for any home chef.
Ingredients
- to taste Salt
- 2 tablespoons Cooking oil
- 1/2 cup Water
- 1 tablespoon Brown sugar
- 1 teaspoon Whole black peppercorns
- 2-3 leaves Bay leaves
- 6 cloves, minced Garlic
- 1/2 cup White vinegar
- 1/2 cup Soy sauce
- 2 pounds, skinless and bone-in Chicken thighs
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 420
- Fat: 24g
- Carbs: 8g
- Protein: 35g
- Sodium: 900mg
- Sugar: 2g
Instructions
- In a large bowl, combine the soy sauce, white vinegar, minced garlic, bay leaves, whole black peppercorns, brown sugar, and water. Whisk until well mixed.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let it marinate for at least 30 minutes, or for best flavor, overnight in the refrigerator.
- Heat the cooking oil in a large pan over medium heat. Once hot, remove the chicken from the marinade, reserving the marinade for later use.
- Carefully add the chicken thighs to the pan and cook until browned on both sides, approximately 5 minutes per side.
- Pour the reserved marinade into the pan and bring it to a boil, scraping the bottom of the pan to incorporate any browned bits.
- Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the chicken is tender and fully cooked.
- Remove the lid and continue to simmer for an additional 10 minutes to allow the sauce to reduce and thicken slightly.
- Season with salt to taste before serving.
Tips
- For a deeper flavor, consider adding sliced onions or a few chili peppers during the simmering stage.
- Serve with steamed jasmine rice or fried rice for a comforting meal.
- Leftover adobo tastes even better the next day as the flavors continue to meld.