Chicken and Egg Adobo
There are a lot of Adobo recipes and variations. This I learned from my small home town but added some optional ingredients base on my taste and my experience as a Line chef in a fast phase restaurant.
Chicken and Egg Adobo
There are a lot of Adobo recipes and variations. This I learned from my small home town but added some optional ingredients base on my taste and my experience as a Line chef in a fast phase restaurant.
Cooking Instructions
- 1
Heat oil, add garlic, onion, add a little salt, when onion is clear add bay leaf and oregano sauté well
- 2
Add chicken until lightly brown. Then add soy sauce. This is the brand I use.
- 3
Add vinegar (this are the brand of vinegar I usually use). And 3-4 cups of chicken stock or water. Once you add the vinegar do not stir it and do not cover with lid. Let it simmer for 20 minutes
- 4
After 20 minutes.
Add your boiled eggs, lightly Stir and cover with lid. Set the timer for another 20-25 minutes or until meat is tender. You can simmer it longer if you want less sauce. Some people likes it with more and light sauce some people likes it a bit dry. If you want it with less sauce make sure to stir and check the bottom of your pot. You do not want it burnt.10 minutes before your 20-25minutes timer ends add your lightly browned potatoes. - 5
Serve with white rice while warm. Enjoy!
- 6
If you are in a rush some people put all ingredients together and just let it simmer. One can never go wrong with Adobo.
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