Chicken Adobo

Name: Chicken Adobo
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 " 2 Pounds Chicken breast , cut into pieces; 2 Tablespoons Cooking Oil; 6 - 8 cloves Garlic , chopped; 2 Bay Leaves , dried; 10 - 12 Peppercorns , whole; Pinch Salt; 1/4 + 1/8 Cup Vinegar; 1/8 Cup Soy Sauce

Maia E. Joven @cook_7798691

If there is a dish that is commonly thought of as classically Filipino, it is Adobo. You can make it with pork or chicken, or both for a more savory and layered flavor. Truth is, everyone has their own recipe for Adobo; it can be dry or saucy depending on your preference. It is so simple, yet it hits the spot every time. This recipe calls for chicken only, and is more dry than saucy.

Maia E. Joven @cook_7798691

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Ingredients

30 mins

4-serving

2 " 2 PoundsChicken breast , cut into pieces
2 TablespoonsCooking Oil
6 - 8 clovesGarlic , chopped
2Bay Leaves , dried
10 - 12Peppercorns , whole
PinchSalt
1/4 + 1/8 CupVinegar
1/8 CupSoy Sauce

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Steps

30 mins

1

Heat oil over medium heat, then saute garlic until golden brown and fragrant.
2

Add chicken and brown. Try to achieve a hard sear on random pieces.
3

Add bay leaves, peppercorns and salt. Cook for 2 minutes, or until the oil from the bay leaf starts to render.
4

Pour in vinegar and and let half of it cook off or evaporate. It will look like you have some syrup in your pan.
5

Add the soy sauce and stir to coat the chicken. It will add color to the pieces. Make sure each piece is evenly coated.
6

Continue cooking to reduce the sauce until you can see the oil separating itself again and most of the sauce has been absorbed by the chicken.