Chicken Adobo

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
AuthorPeterYields2 ServingsCategory, , ,

Ingredients

 1 kg Chicken Parts(drumsticks or thighs)
Marinade
 20 Garlic Cloves(crushed or minced)
 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.
  • Can be done without marination but will result is very weak flavor.

Cooking
Stovetop method
2

  • Sear chicken to develop browning and set aside.
  • I use wide stainless steel pan with higher edges to accommodate sauce; with with lid

  • After searing incorporate all marination liquid, simmer and add chicken in, cover and lower gas.
  • Cook for 35minutes. Afterwards turn your chicken and cook for another 25-35 minutes.
  • Chicken needs to be falling apart.
  • Reduce sauce, strain it and serve on the rice.
  • Garnish with green onions.

Pressure cooker method
3

  • Sear chicken to develop browning and set aside.
  • If you cook from frozen meat skip this step.

  • After searing incorporate all marination liquid.
  • Place all ingredients in to pressure cooker and cook for 15minutes with quick release.
  • If you cook from frozen add five minutes extra.

  • 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(drumsticks or thighs)
Marinade
 20 Garlic Cloves(crushed or minced)
 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.
  • Can be done without marination but will result is very weak flavor.

Cooking
Stovetop method
2

  • Sear chicken to develop browning and set aside.
  • I use wide stainless steel pan with higher edges to accommodate sauce; with with lid

  • After searing incorporate all marination liquid, simmer and add chicken in, cover and lower gas.
  • Cook for 35minutes. Afterwards turn your chicken and cook for another 25-35 minutes.
  • Chicken needs to be falling apart.
  • Reduce sauce, strain it and serve on the rice.
  • Garnish with green onions.

Pressure cooker method
3

  • Sear chicken to develop browning and set aside.
  • If you cook from frozen meat skip this step.

  • After searing incorporate all marination liquid.
  • Place all ingredients in to pressure cooker and cook for 15minutes with quick release.
  • If you cook from frozen add five minutes extra.

  • 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.

Chicken Adobo

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