An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk.
An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk.
Adobo is a beloved dish in the Philippines that involves simmering meat in a tangy sauce made with vinegar, soy sauce, garlic, and spices like bay leaves and black pepper. There are many ways to make adobo, but my personal favorite is a regional variation made with chicken and coconut milk, inspired by Filipino Chef Romy Dorotan from Purple Yam in Brooklyn. The addition of coconut milk helps to balance the tanginess of the vinegar while adding a creamy texture to the sauce. The dish remains tangy, but the flavors are all in harmony, making it a delicious and satisfying meal. To enjoy chicken adobo at its best, serve it over a bed of fragrant jasmine rice to soak up the luscious sauce, and add a vegetable, such as roasted carrots or asparagus, to complete the dish. Whether you’re a fan of Filipino cuisine or just looking for a new and exciting recipe to try, chicken adobo is sure to impress!
Whisk the coconut milk, vinegar, sugar and pepper into the soy sauce.
Discard the fat and wipe the pan clean. Then add the sauce to the pan.
Add the garlic and bay leaves.
Place the chicken in the sauce, skin side up, and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is cooked through, about 35 minutes.
Transfer the chicken to a platter and reduce the sauce until thickened. Then place the chicken back into the sauce (or pour the sauce over the chicken on a platter) and scatter with scallions.
Serve with rice and enjoy.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Filipino Chicken Adobo.
If you find anything inappropriate please report it here.
What You’ll Need To Make Chicken Adobo
Step-by-Step Instructions
Begin by trimming the chicken thighs: cut off any excess fat or flaps of skin with kitchen shears (it’s much easier than using a knife). If you’d like to use a whole cut up chicken, go right ahead. Drumsticks would also work well, as would bone-in, skin-on chicken breasts. Marinate the chicken in the soy sauce for about an hour.
Next, sear the chicken, skin side down, in a skillet for about ten minutes.
Whisk the coconut milk, vinegar, sugar and pepper into the soy sauce.
Discard the fat and wipe the pan clean. Then add the sauce to the pan.
Add the garlic and bay leaves.
Place the chicken in the sauce, skin side up, and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is cooked through, about 35 minutes.
Transfer the chicken to a platter and reduce the sauce until thickened. Then place the chicken back into the sauce (or pour the sauce over the chicken on a platter) and scatter with scallions.
Serve with rice and enjoy.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Filipino Chicken Adobo.
If you find anything inappropriate please report it here.
