Philippine Chicken Adobo
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cup
Distilled White Vinegar1 cup
Soy Sauce2 tbsps
Sugar15 cloves
Garlic (smashed)1 tbsps
Vegetable OilDirections:
1
Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl
2
Arrange the chicken in a large baking dish
3
Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through
4
Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet
5
Bring the liquid to a boil; adjust the heat to maintain a simmer
6
Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes
7
Meanwhile, heat the oil in a large skillet over medium-high heat
8
Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes
9
Transfer to a plate and set aside
10
Transfer the chicken to the platter
11
Remove and discard the bay leaves
12
Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes
13
Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more
14
Stir in the peppers and serve over rice