Chicken Adobo
Sweet, tangy popular filipino dish. A great Sunday lunch alternative.
Ingredients
1-2 tablespoons cooking oil
8-10 pieces of chicken (legs / thighs)
3 dried bay leaves
1 teaspoon whole black peppercorns
8 tablespoons low sodium light soy sauce
The Sauce
1 tbsp dark soy sauce
4 tablespoons white vinegar
5 cloves garlic crushed
1 teaspoon sugar
1 1/2 cups water
Method
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
Heat a frying pan or saucepan to medium-high heat and add 1 tbsp vegetable oil or avocado oil to the pan. When the oil is hot enough, pan-fry the marinated chicken for 2-3 minutes per side until browned well. Pour-in the remaining marinade, including all the garlic, then add the water and bring to a boil. Add dried bay leaves and whole peppercorns and reduce heat to a simmer for 20-30 minutes or until the chicken becomes tender. Laslty,add the rice vinegar and sugar and stir and continue to simmer for a further 10 minutes.
1-2 tablespoons cooking oil
8-10 pieces of chicken (legs / thighs)
3 dried bay leaves
1 teaspoon whole black peppercorns
8 tablespoons low sodium light soy sauce
The Sauce
1 tbsp dark soy sauce
4 tablespoons white vinegar
5 cloves garlic crushed
1 teaspoon sugar
1 1/2 cups water
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
Heat a frying pan or saucepan to medium-high heat and add 1 tbsp vegetable oil or avocado oil to the pan. When the oil is hot enough, pan-fry the marinated chicken for 2-3 minutes per side until browned well. Pour-in the remaining marinade, including all the garlic, then add the water and bring to a boil. Add dried bay leaves and whole peppercorns and reduce heat to a simmer for 20-30 minutes or until the chicken becomes tender. Laslty,add the rice vinegar and sugar and stir and continue to simmer for a further 10 minutes.