Filipino Chicken Adobo
Savoury Filipino chicken adobo made with six ingredients on the stove top for the whole family to share.
Ingredients
- 250 grams bone in chicken
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 teaspoon black peppercorns
- 1 bay leaf
- 8 cloves garlic
- 100 grams carrots
Instructions
- Cut chicken to desired pieces.
- Trim off excess fat if needed.
- Put all the ingredients in a pan.
- Bring to a boil.
- Turn the heat to low and braise for 20 minutes or until the meat is fork tender.
- If you wish to have a thicker sauce, take the lid off and boil for a few minutes on high heat to reduce the sauce.
- Check the taste and season as needed.
- Turn the heat off and put the cover back on.
- Garnish with spring onion or coriander and serve with steamed or garlic rice.
Video
Notes
- Vinegar - We use cane vinegar in this recipe but cider vinegar and mild vinegars could also be used.
- Soy sauce - I usually have Japanese soy sauce and that's what I used for this recipe. Chinese and if available Filipino soy sauce is used too. I have yet to try Thai soy sauce. When I have tried it I will give an update.
- Bay leaf - My mum would leave out the bay leaf at times because she wanted the adobo to only be salty and tangy without a hint of sweetness or floral aroma from the bay. So, give that a try and tell us what you think.
- Bone in chicken - We used bone in chicken, the wingettes and drumettes as they could withstand braising. This way I have adobo and use the other parts of the chicken for stir fries and curries.