Chicken Adobo
I had this dish for the first time at Karilagan and really enjoyed the distinct tangy flavor of the dish, which differentiated it from many other braised chicken dishes I've had in the past. I decided to try making it myself and was very pleased with how this turned out! The first time I made it I didn't reduce the sauce enough, so I made sure to reduce it more the second time. The sauce had a lovely glaze-like quality, the flavors were wonderful, and it made for a delightful dinner to pair with rice and stir-fried vegetables. The picture isn't so aesthetic since I added a ton of onions (which all ended up on top), but believe me that this was absolutely delicious. This will definitely make its way into my rotation.
Active Time: 30 min
Total Time: 1 hr 10 min
Ingredients
Marinading the chicken:
> chicken thighs (2 lb)
> garlic (4 cloves, minced)
> soy sauce (1/3 cup)
> white vinegar (1/2 cup)
> bay leaves (4)
Putting everything together:
> onion (1 small, diced)
> garlic (3 cloves, minced)
> water (~1 cup)
> brown sugar (2 tbsp)
> whole black peppercorns (1 tbsp)
> neutral oil
Instructions
1. Cut the chicken thighs into large pieces (maybe 4-6 pieces per pound). Marinade the chicken with the garlic, soy sauce, white vinegar, and bay leaves for at least 20 minutes.
2. Remove the chicken from the marinade and pat dry. In a pot over very high heat, sear the chicken, for approximately 1 minute each side. Set aside. Work in batches if needed.
3. In the same pot, cook the minced garlic + onions, stirring frequently, for a couple of minutes.
4. Add the reserved marinade, water, brown sugar, and black pepper. Bring it to a simmer, and let it cook over medium-high heat for ~5 minutes.
5. Add the chicken, and let simmer (reduce the heat) for ~15-25 minutes, or until cooked through. Turn the chicken in the middle so that it cooks evenly.
6. At this point, the sauce should reduce to a thick syrup. If not, remove the chicken from the braising liquid and let reduce over high heat.
7. Return the chicken to the pot to coat it in the glaze. Serve it over rice and enjoy!
Notes/Tips:
> You can use other cuts of chicken for this, but boneless chicken thighs will probably work the best, for its extra fat content (which will melt into the braising liquid and help give it its thick, glaze-like consistency). Drumsticks would probably work fairly well, too.
> Make sure to pat the chicken dry before trying to sear it -- otherwise it'll just release a bunch of marinading liquid and "boil" instead of searing.
> Use large pieces for the chicken -- this will allow you to slow-cook the chicken for longer without it getting dry or losing its tender quality.
> The resulting sauce / glaze should be fairly thick. Don't be afraid to reduce the liquid down a bit further.
> The resulting sauce is pretty strong, so you'll probably have leftovers. Make sure to save it! It goes great as a sauce for fried rice, possibly with some chicken and vegetables.