Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, filipino chicken adobo. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Filipino Chicken Adobo is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Filipino Chicken Adobo is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook filipino chicken adobo using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Filipino Chicken Adobo:
- Take 1 kilo chicken cut into pieces
- Take 1 head garlic 4-5 garlic cloves crushed and the remaining minced
- Take 2 tablespoons oil
- Take 4 pieces bay leaves
- Take 1/2 tablespoon peppercorn
- Take 1/2 cup white vinegar (sugar cane or balsamic goes well too)
- Prepare 1 cup soy sauce
- Prepare 1/4 cup water
- Make ready 1/2 tablespoon sugar
- Make ready Optional: peeled hard-boiled eggs and/or potatoes cut in quarter
Instructions to make Filipino Chicken Adobo:
- Marinate chicken in soy sauce and vinegar with the crushed garlic for at least 2 hours or even overnight. The longer the chicken stays in the marinade, the tastier and flavorful it becomes.
- Heat oil in pan and cook remaining minced garlic until light golden brown. Set aside toasted garlic as toppings later. Remove chicken from the marinade (keep marinade sauce) and pan fry chicken in the same oil as the garlic for about 3-5 minutes per side or until it browns a little. Don't worry about having to cook chicken through just yet, as you will still let it stew later.
- Put back marinade sauce from earlier and add water, sugar, peppercorn, and bay leaves. Add optional potatoes and peeled hard-boiled eggs. Let it simmer for about 20-30 minutes. You will know chicken is cooked once it is fork tender is starting to release oil. I like my adobo on the drier side so I let the it simmer until the sauce thickens and mostly evaporated.
- Serve with white rice topped with toasted garlic and enjoy!
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