At its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
Ingredients
1 kg Chicken Parts
Marinade
20 Garlic Cloves
100 ml Rice Vinegar
120 ml Light Soy Sauce
60 g Dark Soy Sauce
320 ml Water
50 g Brown Sugar
7 g Black Peppercorns
4 Bay Leafs
Directions
Marination
1
-
- Combine all ingredients and marinate overnight.
Recipe can be done without marination but will result is very weak flavor. On contrary if you make slow cooking version of this recipe you can skip marination.
Cooking
2
-
- Sear chicken to develop browning.
If you cook from frozen meat skip this step. If you cook from frozen add five minutes extra.
- After searing incorporate all marination liquid.
3Stovetop method I use wide stainless steel pan with higher edges to accommodate sauce; with with lid Cook for 35minutes, afterwards turn your chicken and cook for another 25-35 minutes.
4Pressure cooking method Cook under pressure on 60kpa for 15minutes with quick release.
5Slow cooking method Slow cook for 9-11 hours on LOW or 5-7 hours on HIGH.
6Chicken needs to be falling apart.
Reduce
7
- Once meat is tender and falls apart, remove it from the pot.
- Reduce sauce, strain it and serve on the rice.
- Garnish with green onions.
Ingredients
1 kg Chicken Parts
Marinade
20 Garlic Cloves
100 ml Rice Vinegar
120 ml Light Soy Sauce
60 g Dark Soy Sauce
320 ml Water
50 g Brown Sugar
7 g Black Peppercorns
4 Bay Leafs
Directions
Marination
1
-
- Combine all ingredients and marinate overnight.
Recipe can be done without marination but will result is very weak flavor. On contrary if you make slow cooking version of this recipe you can skip marination.
Cooking
2
-
- Sear chicken to develop browning.
If you cook from frozen meat skip this step. If you cook from frozen add five minutes extra.
- After searing incorporate all marination liquid.
3Stovetop method I use wide stainless steel pan with higher edges to accommodate sauce; with with lid Cook for 35minutes, afterwards turn your chicken and cook for another 25-35 minutes.
4Pressure cooking method Cook under pressure on 60kpa for 15minutes with quick release.
5Slow cooking method Slow cook for 9-11 hours on LOW or 5-7 hours on HIGH.
6Chicken needs to be falling apart.
Reduce
7
- Once meat is tender and falls apart, remove it from the pot.
- Reduce sauce, strain it and serve on the rice.
- Garnish with green onions.
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