Ingredients with Measurements:
- 1 lb 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 of garlic, minced
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp vegetable oil
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the soy sauce, vinegar, water, brown sugar, garlic, onion, tomatoes, bay leaves, and black peppercorns. Stir to combine.
2. Add the chicken thighs to the pot, making sure they are fully submerged in the liquid. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low and let the chicken simmer for 30-40 minutes, or until fully cooked and tender.
4. Remove the chicken from the pot and set aside. Strain the remaining liquid through a fine-mesh sieve into a separate bowl, discarding any solids.
5. In a separate pan, heat the vegetable oil over medium-high heat. Add the beaten eggs and scramble until fully cooked.
6. Add the cooked chicken back to the pot with the strained liquid. Stir in the scrambled eggs and season with salt and pepper to taste.
7. Serve hot with rice and garnish with sliced green onions or chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 13g
- Protein: 32g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork shoulder.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use chicken wings instead of chicken thighs for a fun appetizer.
- Add a splash of hot sauce or chili flakes for some extra heat.
Tips and tricks:
- To make the chicken extra tender, marinate it in the soy sauce and vinegar mixture for a few hours before cooking.
- If the sauce is too thin, let it simmer for a few extra minutes to thicken.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice and garnish with sliced green onions or chopped cilantro.
Garnishes:
- Sliced green onions or chopped cilantro
Pairings:
- Serve with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is tough, it may not have cooked long enough. Simmer for an additional 10-15 minutes until fully cooked and tender.
- If the sauce is too salty, add a splash of water or chicken broth to dilute it.
Food safety advice:
- Make sure the chicken is fully cooked before serving to avoid any foodborne illnesses.
Food history:
- Adobo is a popular Filipino dish that is typically made with chicken or pork simmered in a mixture of soy sauce and vinegar.
Flavor profiles:
- Salty, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with rice and a side of sautéed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine