Recipe: FILIPINO CHICKEN ADOBO
Chicken adobo is probably one of our most requested dishes of all time. If you're not familiar with it, it's a peppercorn based chicken recipe originating from The Philippines. Leave time to marinate the chicken overnight for best results. You can expect an explosion of flavours when you take your first bite.
- 2 cloves garlic
- 2 tsp ginger
- 4 chicken thighs
- 4 chicken drumsticks
- 4 bay leaves
- 2 tsp black peppercorns
- 100 ml soy sauce
- 50 ml cider vinegar
- 300 ml water
- 1 white onion
- 1 tbsp vegetable oil
- 2 tbsp light brown sugar
- 4 portions steamed rice
PREPARE THE MARINADE
Peel and mince the garlic and ginger.
Place the garlic, ginger, bay leaves, peppercorns, soy sauce vinegar and water into a bowl and stir.
Lay the chicken pieces into the marinade.
MARINATE THE CHICKEN
Mix everything together, cover with clingfilm and marinate in the fridge for at least 2 hours, preferably overnight.
COOK THE CHICKEN
Transfer the whole lot to a saucepan and heat to a simmer.
Peel and slice the onion.
Add the onions, bring back to a very gentle simmer and cook for 30 minutes without a lid, turning the chicken over in the sauce occasionally.
Stir in the sugar so that it dissolves.
Heat the oil in a large deep saucepan over a high heat.
Scoop the chicken out of the sauce and finish by frying in the oil to go golden brown for a few minutes.
Turn the heat up on the sauce so that it reduces to a glossy sauce.
Serve the chicken and sauce with steamed rice on the side.
Hungry for more? Try one of these!