Adobo

Simple Chicken Adobo


4-5 lbs. chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns or freshly ground black pepper

3 bay leaves

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Serves 6-8





Pork / Chicken Adobo Recipe



Estimated cooking time: 50 minutes



Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

• choice of either 1 kilo of pork or 1 kilo of chicken

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• Salt and pepper to taste

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

• Add salt and/or pepper if desired

• Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.



Filipino Chicken Adobo



Ingredients

• 4-5 lbs. chicken thighs

• 1/2 cup white vinegar

• 1/2 cup soy sauce

• 4 cloves garlic, crushed

• 1 tsp. black peppercorns

• 3 bay leaves

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Ingredients:

• 3 lbs chicken pieces

• 3 Tbsp minced garlic

• 1 cup vinegar

• 1 cup water

• 1 bay leaf (optional)

• 1 Tbsp crushed black peppercorn

• 1 Tbsp salt

• 3 Tbsp oil

• 2 Tbsp soy sauce

Preparation:

1. In a pot, put the chicken, garlic, vinegar, bay leaf, peppercorn and water to boil. Bring to a boil and then simmer for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.

2. Add the salt and simmer for another 10 minutes.

3. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender.

4. Allow the stock to reduce until about ¾ cup of stock is left. Add the soya sauce only at the end of cooking the stock.

5. Heat the oil in a wok or saucepan. Fry the chicken pieces until they are golden brown and crispy.

6. Place the chicken on a serving dish. Make sure the stock is hot before pouring it over the chicken.

7. Serve with plain rice and a fried vegetable or a green salad.