FILIPINO CHICKEN ADOBO

Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines.

 

MAKES 4 SERVING/ TOTAL TIME 35 MINUTES

INGREDIENTS

2 tablespoons canola oil

5 chicken drumsticks (about 1 3/4 pounds)

5 bone-in chicken thighs (about 1 3/4 pounds)

1 large yellow onion, quartered and sliced 1/4 inch thick

8 cloves garlic, smashed

5 bay leaves

¼ teaspoon whole black peppercorns

1 cup cane vinegar  or unseasoned rice vinegar

⅓ cup reduced-sodium soy sauce

METHOD


STEP 1

Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.

STEP 2

Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.

Nutrition Value

432 Kcal,

26.7g fat,

6.2g saturated fat,

0.8g fiber,

40.2g protein,

5.8g carbs