Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 cup white vinegar -; 1/4 cup soy sauce -; 1 whole garlic bulb, smashed and peeled -; 2 teaspoons kosher salt -; 1 teaspoon coarsely ground pepper -; 1 bay leaf -; 2 pounds bone-in chicken thighs or drumsticks -; 1 tablespoon canola oil -; 1 cup water -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Filipino Chicken Adobo

1. 1 cup white vinegar -

2. 1/4 cup soy sauce -

3. 1 whole garlic bulb, smashed and peeled -

4. 2 teaspoons kosher salt -

5. 1 teaspoon coarsely ground pepper -

6. 1 bay leaf -

7. 2 pounds bone-in chicken thighs or drumsticks -

8. 1 tablespoon canola oil -

9. 1 cup water -

How to cook deliciously - Filipino Chicken Adobo

1. Stage

In a shallow, nonreactive container, combine the vinegar, soy sauce, garlic, salt, pepper and bay leaf. Add the chicken. Cover and marinate in the refrigerator for 20 to 30 minutes. Drain the chicken, reserving the marinade. Pat the chicken dry. Editor's Tip: For more flavor and depth, you can marinate the chicken for up to 12 hours or overnight in the fridge.

2. Stage

In a large skillet, add the oil, and heat over medium-high heat. When it's hot enough, cook the chicken pieces, turning them over to brown evenly on all sides. To the same stockpot, add the water and reserved marinade. Bring everything to a boil, then simmer, uncovered, until the chicken is no longer pink and the sauce is slightly reduced. This should take 20 to 25 minutes. Editor's Tip: Use a digital thermometer to check the temperature of cooked chicken. Chicken thighs and drumsticks are done when the thermometer reaches 175°F.

3. Stage

Before serving, remove and discard the bay leaf. Serve warm with steamed rice and a vegetable side dish. Editor's Tip: If you want the sauce to reduce even more, remove the chicken pieces, and simmer the sauce until it's thickened. Replace the chicken in the sauce, and serve.