Cook Time: 37 mins | Yield: 4 Servings
I’ve been a fan of this dish forever! It is perfectly served over rice! Here you go, everyone, the famous Filipino Chicken Adobo. Enjoy!
Ingredients:
1/2 c cane vinegar or white vinegar
1 tablespoon fish sauce
zest from 1 lime or lemon
4 bay leaves
2 tablespoons cooking oil
chopped green onions and cilantro for garnish, optional
1/3 c chopped garlic
3/4 c soy sauce
1/2 teaspoon black pepper
3 tablespoons sugar
1/2 c sake or water
4 pounds bone-in, skin-on chicken thighs and/or legs
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the chicken, then sear each side for about 10 minutes or until they turn brown.
In a mixing bowl, add water/sake, sugar, lime zest, vinegar, soy sauce, bay leaves, chopped garlic, pepper, and fish sauce.
Whisk until well incorporated. Make sure to dissolve the sugar completely.
Add the sauce into the pot, then stir until the chicken thighs are completely coated. Don’t forget to scrape the bottom of the pot to get the browned bits. Let it boil.
Turn the heat down to medium-low, then simmer the adobo for 25 minutes or until the sauce becomes fatty and thick.
Remove the bay leaves.
Remove from the heat, then sprinkle freshly chopped cilantro or green onions on top.
Serve right away over rice. Enjoy!
Notes:
Adobo is a perfect leftover food! Reheat for a few minutes before serving again. It is something that tastes more delicious after reheating!
If you want less sauce, you can simmer it more. It depends on your preference.
I always serve this over rice or fried rice.
Searing the chicken is optional, but I highly recommend it because it gives more flavor and color to the chicken.
Nutrition Facts:
Total Fat 35.6g | Trans Fat 0.2g 80% | Sodium 1842.7mg 3% | Total Carbohydrate 9.1g 2% | Dietary Fiber 0.5g | Sugars 5.3g 70% | Protein 35.2g 5% | Vitamin A 45.5µg 2% | Vitamin C 2.1mg
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