Chicken Adobo Recipe: My Chicken Adobo Recipe
This is my first Filipino food recipe here on Youtube because a friend of mine noticed that I didn’t have any on my channel yet! It is pretty much a standard chicken adobo recipe with a couple of little extras that bring this dish a little closer to the Spanish style that is made in the Philippines but is so delicious! I hope you enjoy it! The recipe can be found below!
Ingredients
1 Head of garlic chopped up roughly.
I know it sounds like a lot but it really isn’t trust me!
1 Medium brown onion finely sliced or diced. I sliced thin for the saute.
2 Lbs. Chicken use legs and thighs.
Some people use cut up chicken breasts.
This takes the fun out of eating Chicken Adobo!
2 to 3 Tbsp. Cooking oil like Canola or Vegetable oil.
Don’t use Olive oil as this is not an Italian dish.
1/2 Cup Soy sauce.
3 Tbsp. Finely sliced ginger.
1 1/2 Tbsp. Whole black peppercorns lightly cracked.
1 Tsp. Paprika. This is for color and not for taste.
2 Cups of water.
1/2 Cup Vinegar. Anykind will do: Rice, white, or apple cider.
2-3 Bay leave.
1 or 2 Cups of pearled sushi rice.
Salt and Pepper to taste.
Optional:
If you wish to thicken your Chicken Adobo you can by adding either 2 Tbsp. cornstarch dissolved in warm water or by making “kneaded butter” or Buerre Manie a combination of equal weights of butter and flour mixed together and then put in the Chicken Adobo sauce to thicken it. This is a classic French style sauce thickener. I think the Chicken Adobo sauce if delicious just the way it is and I don’t add a thickener. When that gravy hits the pearled rice and the rice absorbs all that goodness you don’t need a sauce thickener. Trust me!
Instructions
Optional:
You can brine your chicken if want to although it’s not necessary. I brined the chicken I used for 24hrs prior to making my Chicken Adobo. The brine is simple. 1 cup vinegar. 2Tbsp. sugar. 1Tbsp. salt and some crushed black pepper corns. Mix ingredients together and then put in a glass baking dish or plastic storage container of some kind for 24 hrs. When ready to cook Chicken Adobo just pad the excess brine off the chicken with a paper towel and you are good to go.
Let’s Go:
Take your vinegar, bay leaves, black peppercorns, 1 Tbsp. of the sliced ginger, 1 Tbsp. rough chopped garlic, soy sauce and water and put it in a 3 qt. saucepan and bring to a boil and then back down to a simmer. Simmer this liquid for 15 to 20 minutes.
While this Chicken Adobo liquid base is simmering take your head of rough chopped garlic and saute it just brown in a heavy bottom large skillet. I used a All Clad French Skillet it is large enough and heave enough!
After the garlic has just turned golden brown add the other 2 Tbsp. of finely sliced ginger to the pan and saute for 2 more minute on medium.
Now it is time to add your chicken pieces to the pan so go ahead and add them to the pan skin side down on a medium high heat for about 5 minutes or so and brown the pieces up.
After the chicken has browned up then add your Chicken Adobo base stock into the pan slowly and once that’s done partially cover your skillet and let your Chicken Adobo simmer(don’t let it go to a boil)on low for 30 to 45 minutes. I let mine simmer for an hour and the chicken came out so tender and delicious that it is indescribable!
While the Chicken Adobo is simmering it is time to make your pearled rice. So go ahead and make 1 or 2 cups by following the instructions on the package. This should take no longer than 20 to 25 minutes in most cases.
When your Chicken Adobo is finally done remove the bay leaves from the sauce and serve over rice.
Optional:
I served my Chicken Adobo with quail eggs that were cooked in some of the Chicken Adobo gravy you can do this as well or you can take 1 or 2 regular hard boiled eggs and peel them and cook them in some of the sauce and serve them sliced in half or whole in the bowl of Chicken Adobo you are serving your guests! Eat and enjoy!
Chicken Adobo is a staple of Filipino life and is a favorite dish of both Filipino and Americans alike. This is another easy stew to make and one to try. If you have had Chicken Adobo before but have never made it yourself it is time to make it for you and your family!