Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
- 1/4 cup bekang (dried cassava cake), grated
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Grater
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes.
4. Flip the chicken over and add the soy sauce, vinegar, water, brown sugar, black peppercorns, and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Add the grated bekang to the pot and stir until well combined.
7. Continue to simmer for another 10-15 minutes or until the chicken is cooked through and the sauce has thickened.
8. Remove the bay leaves and transfer the chicken to a serving dish.
9. Pour the sauce over the chicken and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Bekang can be substituted with grated cassava or tapioca starch.
Variations:
- Add sliced onions and bell peppers for a more colorful and flavorful dish.
- Use coconut vinegar instead of regular vinegar for a slightly sweet and tangy taste.
- Add a tablespoon of oyster sauce for a richer umami flavor.
Tips and tricks:
- To make the chicken more flavorful, marinate it in the soy sauce and vinegar mixture for at least an hour before cooking.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too salty, add a bit of water or sugar to balance the flavors.
Storage instructions:
- Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken adobo in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Garnish the chicken adobo with sliced green onions or chopped cilantro for a pop of color.
Pairings:
- Serve the chicken adobo with steamed white rice or garlic fried rice.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Pickled vegetables, such as cucumbers or carrots
- Fresh salad, such as mixed greens or coleslaw
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chicken is not cooked through, continue to simmer it until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Adobo is a popular Filipino dish that is typically made with meat or seafood marinated in vinegar, soy sauce, and garlic.
Flavor profiles:
- Salty, tangy, and slightly sweet with a hint of umami from the soy sauce and black peppercorns.
Serving suggestions:
- Serve the chicken adobo family-style in a large serving dish or on individual plates.
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Region: Philippine