Chicken Adobo
An infamous Filipino dish is Adobo! This Chicken Adobo is a traditionally classic and is a one-pot savory dish!
Ingredients
- 7-8 peices of chicken (thighs and drums)
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 5 smashed garlic cloves
- 2 bay leaves
- black peppercorns *I only use ground black pepper not peppercorns* personally, I hate to bite into peppercorns, but the traditional adobo has the whole peppercorn so do what you like
- 1 tbsp cornstarch
- 1 chopped scallion
- 1 cup water
- 2 tbsp brown sugar
- ½ sliced white onion
Instructions
- In a large bowl, combine chicken, soy sauce, sugar, vinegar, garlic, bay leaves, and pepper. Mix well. Then cover with saran wrap and let marinate for 1-2 hours.
- In a caldero or a pan with high sides, place oil and allow to heat up.
- Remove the chicken from the marinade. Set the marinade aside.
- Add and fry chicken in batches as necessary to develop color on all sides of the chicken. Set them aside when done.
- Add more oil and sautee white onion and the white parts of the scallion (reserve the green part for the topping at the end)
- Then add the water and the remaining marinade. Add the chicken back in. Cook for about 15 minutes covered.
- Flip the chicken and let cook for ten more minutes covered.
- Prepare cornstarch slurry by mixing 1 tbs of cornstarch and 1/2 tbs water and mix.
- Remove the chicken (check that the internal temp is at 165) and set aside.
- To the remaining liquid in pot, add the slurry. (You can add more slurry as desired to get to desired thickness)
- Once you get to the desired thickness, pour the sauce over the chicken and top with the cut scallions.