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Chicken Adobo
1 h 20 minServes 4Nutri-Score C€
C
1 h 20 min
1 h 20 minChicken Adobo
what you need
Ingredients
soy saucePantry240 ml
brown sugarPantry50 g
vinegarPantry240 ml
black peppercornsSpices6 g- bay leavesSpices3 pieces
bone-in skin-on chicken thighsMeat800 g- chicken drumsticksMeat600 g
garlic (whole head, cloves peeled and smashed)Produce1 piece
onion (chopped)Produce1 piece- roasted garlic oilPantry30 ml
waterOther240 ml
white rice (cooked, for serving)Grains300 g
green onion (sliced, for garnish)Produce2 pieces
per serving
Nutrition
553kcal
- Carbs
- 33 g
- Proteins
- 44 g
- Fat
- 28 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Make the marinade
- Combine the soy sauce, brown sugar, vinegar, black peppercorns and bay leaves in a bowl.
- Mix well until the sugar dissolves.
- Step 2
Marinate the chicken
- Add the chicken thighs and drumsticks to the marinade.
- Add the whole head of garlic and mix so every piece is coated.
- Cover and refrigerate overnight, or marinate at room temperature for at least 30 minutes.
- Step 3
Sear the chicken
- Heat the roasted garlic oil in a pan over medium heat.
- Sear the chicken in batches, skin side down, for 3 to 4 minutes per side until colored.
- Remove the chicken and set aside.
- Step 4
Sauté the onion
- Add the chopped onion to the pan.
- Sauté over medium heat until caramelized, without burning.
- Step 5
Simmer the adobo
- Pour the marinade back into the pan and nestle the chicken pieces back in.
- Add the water and bring to a boil.
- Cover, reduce the heat to low and simmer for 30 minutes.
- Step 6
Reduce the sauce
- Uncover and crank the heat back up to high.
- Cook until the sauce thickens into a glaze, 15 to 20 minutes.
- Step 7
Serve
- Serve the chicken over white rice.
- Spoon the sauce over the top and garnish with green onion.
most cooked first