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Before you jump to Filipino Chicken Adobo recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
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We hope you got insight from reading it, now let’s go back to filipino chicken adobo recipe. You can have filipino chicken adobo using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Filipino Chicken Adobo:
- Provide kilo chicken cut into pieces
- Use garlic 4-5 garlic cloves crushed and the remaining minced
- Take oil
- Prepare bay leaves
- You need peppercorn
- Take white vinegar (sugar cane or balsamic goes well too)
- You need soy sauce
- Take water
- Prepare sugar
- Provide 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!
A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Chicken Adobo is a Filipino chicken recipe that is well loved by many people. The ingredients are chicken, bay leaves, black peppercorn and bay leaves. You can use any parts of the chicken: breasts, thighs, legs or wings.
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