Style Chicken Adobo Mouth watering recipe
Style Chicken Adobo is outstanding the day after cooking.
I love it due to its simmer sauce of vinegar, garlic and soy sauce; adobo is the trademark dish of the Philippines. The Maunakea Marketplace in Honolulu’s Chinatown has a food court of Filipino cooks cooking for Filipino diners. There I had my first adobo in decades and was hooked all over again.
Marination is the essential for this recipe. Marinate the chicken for approx. 6-8 hours, mix all the spices and chicken into a pot and boil it. One of the cooking method is that sets Filipino adobo apart is that you brown the meat after it is cooked, not before. That smell of a browning, marinade-saturated chicken can drive you crazy.
- 1/4 cup soy sauce
- 10 large garlic cloves, coarse chopped
- 1 tablespoon fresh-ground black pepper
- 1-1/4 cups Filipino palm vinegar, or cider or white vinegar
- 1 cup whole blended tomatoes
- 2 bay leaves, smashed
- 3 pounds bone-in, skin-on chicken thighs (about 8; organic if possible)
- Good tasting extra-virgin olive oil
- 2 thin sliced medium onions,
- 2 thin sliced whole scallions, (optional garnish)
- one day before cooking take a big bowl and mix in it the soy sauce, garlic, black pepper, vinegar, tomatoes and bay leaves(mash them with the help of yours your hands). Add the chicken, making sure it is just about fully dipped in the marinade. Lightly cover and refrigerate for 8-10 hours.
- When the chicken is almost ready to cook, turn the mixture into a heavy 4-quart pot. Bring it to a gentle bubble, cover and cook 25 minutes, or until the center of a chicken thigh registers 175 degrees F on an instant reading thermometer.
- With tongs, put the chicken to a plate. Took out as much fat as you can from the top of water. Increase the heat to quickly decrease the water down by half. When the liquid decreases, film a straight-sided 12-inch sauté pan with the olive oil. Heat it over medium high. Arrange the chicken pieces skin down to brown. Adjust heat so chicken doesn’t burn.
- When the chicken pieces are a deep rich brown on one side, turn the pieces and scatter the onion around them. Continue browning the chicken, and move the onions around so the pieces don’t burn. Then, with a slotted spoon, transfer the chicken and onions to a serving bowl. Pour the boiled-down pan juices over them and serve. You could garnish the adobo with a scattering of thin-sliced scallions.
And enjoy your delicious meal!!!!!!!