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Chicken Adobo

(Recipe courtesy of Kristine Evia)

INGREDIENTS

  • 1 whole chicken (about 3 pounds),
    cut into 8 pieces (or 10 boneless,
    skinless chicken thighs)
  • 1/2 cup soy sauce
  • 3/4 cup distilled white vinegar
  • 1 teaspoon sugar (or to taste)
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons thinly sliced fresh ginger root
  • 2 bay leaves (or more, to taste)
  • 1/2 tablespoon black peppercorns
  • about 2 tablespoons olive oil
  • salt and pepper to taste

INSTRUCTIONS

1. Combine the soy sauce, vinegar, and sugar in a small bowl and stir to dissolve the sugar.

2. Heat the olive oil in a large pot or Dutch oven. Add the garlic and ginger and saute gently until fragrant.

3. Add the chicken pieces and fry gently for a few minutes, turning occasionally.

4. Pour the soy sauce mixture over the chicken. Bring to boil, then lower the heat, cover the pot and simmer for ~15 minutes.

5. Uncover the chicken. Add the bay leaves and peppercorns and simmer, covered, for another 15 minutes.

6. Remove the lid from the pot and turn up the heat slightly; continue to cook until the liquid has reduced to half. Taste the sauce and add salt and pepper to taste.

7. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.