How to Make Philippines Chicken Adobo Recipe:Filipino Adobo Recipe
Have you ever listen about Chicken Adobo recipe which is most famous cuisine in the Philippines country.
Chicken braised, low and slow, spicy vinegar dissolved in garlic sauce until it falls off the bone. It's amazing! The good news is that it’s easy to make a homemade Filipino chicken marinade with simple ingredients. Let us know the Chicken Adobo Recipe Making Instructions.
Ingredients of Philippines Chicken Adobo Recipe
4 pounds chicken thighs (with bones and skin)
1 ½ cups distilled white vinegar
1 head of garlic, peeled and roughly chopped (about 6 tablespoons chopped), divided
2 tablespoons light olive oil or vegetable oil
1 medium onion, halved and thinly sliced (1 ½ cups sliced onion)
½ cup soy sauce
1 tablespoon plus 1 teaspoon Thai fish sauce or Filipino fish sauce
1 teaspoon freshly ground black pepper
2 dried bay leaves
Preparation Method of Philippines Chicken Adobo Recipe
Marinate Chicken: Put chicken in a non-reactive bowl or casserole.
Combine the vinegar and 1 tablespoon of the chopped garlic.
Pour over chicken and turn to coat.
Marinate in the fridge or in a cool place for 30 minutes.
Remove chicken from the marinade, allowing excess to drip back into the bowl and transfer chicken to a clean plate.
Reserve the marinade.
Brown Chicken: pat chicken dry with paper towels.
Heat 2 tbs oil over medium heat in a large dutch oven or heavy pot with a lid.
Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes.
Turn and brown for just a minute on the other side.
Transfer to a plate. Repeat with all the chicken.
Pour out all but 2 tablespoons fat from the pot. (hint: It’s easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).
Add Aromatics: Turn the heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.
Braise: Return the chicken to the pot along with any accumulated juices, reserved vinegar-garlic marinade, ½ cup soy sauce, 1 tsp fish sauce, 1 tsp black pepper, 2 bay leaves and ¼ cup of water.
Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color. Serve over rice.
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