![]() Chicken thighs only take about 6 to 8 minutes to cook on the stove, so simmering them in sauce for 25 minutes yields thighs that are so tender inside, it’s like you’ve slow cooked them for hours. It’s incredibly tender, owing to the cook time. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat.ĭon’t be afraid of the peppercorns in this! The spiciness is tempered from both the cooking time and the strength of the flavour of the sauce so it becomes a flavour enhancer rather than fiery spiciness.Īnd finally, the chicken itself. The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. It will look watery right up until the last few minutes, then all of a sudden, the liquid transforms magically into a syrupy glaze! Basically, you marinate the chicken briefly, sear the chicken, then simmer it in the pan with the marinade for 25 minutes. ![]() Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar īay leaves – fresh or dried, not the end of the world if you don’t have andĪnd here’s how to make it. White vinegar – just everyday, plain white vinegar. NOT dark soy sauce (bottle will be labelled as such if it’s dark soy sauce) Soy sauce – all purpose or light soy sauce. And it’s SO EASY with just a HANDFUL of ingredients!įilipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork and beef.įundamentally though, the key ingredients are the right balance of soy sauce, vinegar, black pepper and sugar that create an incredibly sticky glaze that has a depth of flavour like it’s been slow cooked – but it’s not!īoneless skinless chicken thighs – cannot substitute with breast, need the fat to transform sauce into a glaze Blinded by the excitement of discovering Chicken Adobo, how unbelievably easy it is for a dish that yields such incredible flavour,Ĭheck out how sticky the sauce is! It truly tastes as incredible as it looks. To be honest, I may have embellished a wee bit. Back then, I boldly stated that this was my new favourite Asian chicken recipe even it was thoroughly disloyal of me to say that, being of Japanese background and all ( Teriyaki, Karaage and Yakitori….to name a few….). ![]() This is a chicken thigh recipe and it MUST be made with thighs – no substituting with chicken breast!įilipino Chicken Adobo is one of the first chicken thigh recipes I shared way back in 2015 when I started this website. Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Just a few everyday ingredients I can practically guarantee you already have, it’s an effortless recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns.
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