Ingredients with Measurements:
- 2 lbs. chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 tsp. black peppercorns
- 2 bay leaves
- 1 cup water
- 1 tbsp. cooking oil
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 1/2 cup sliced carrots
- 1/2 cup sliced potatoes
- 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 chicken thighs, soy sauce, vinegar, brown sugar, garlic, black peppercorns, bay leaves, and water. Mix well.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 30-40 minutes or until the chicken is tender and cooked through.
3. Remove the chicken from the pot and set aside. Strain the sauce and discard the solids.
4. In the same pot, heat cooking oil over medium heat. Add onions, bell peppers, carrots, and potatoes. Saute for 5-7 minutes or until the vegetables are tender.
5. Add the strained sauce to the pot and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens.
6. Add the cooked chicken back to the pot and simmer for another 5-10 minutes or until the chicken is heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 390
Fat: 17g
Carbohydrates: 18g
Protein: 41g
Sodium: 1740mg
Sugar: 12g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork belly.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Bell peppers, carrots, and potatoes can be substituted with other vegetables such as green beans, eggplants, or squash.
Variations:
- Add 1/4 cup of coconut milk for a creamier sauce.
- Use boneless and skinless chicken thighs for a healthier option.
- Add 1/4 cup of pineapple chunks for a sweet and tangy flavor.
- Use beef or pork instead of chicken for a different protein option.
Tips and Tricks:
- Use a pot with a lid to prevent the sauce from evaporating too quickly.
- Marinate the chicken in the sauce for a few hours or overnight for a more flavorful dish.
- Use a slotted spoon to remove the chicken from the pot to avoid breaking the meat apart.
- Adjust the amount of sugar and vinegar to your liking.
Storage Instructions:
Store the leftover Waknatoy Adobo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Waknatoy Adobo in a pot over low heat until heated through.
Presentation Ideas:
Serve the Waknatoy Adobo in a large serving dish with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro for added freshness.
Pairings:
Pair the Waknatoy Adobo with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve the Waknatoy Adobo with steamed rice, garlic fried rice, or mashed potatoes.
Troubleshooting Advice:
- If the sauce is too salty, add a splash of water or coconut milk to balance the flavors.
- If the sauce is too sour, add a pinch of sugar to balance the acidity.
Food Safety Advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
- Store the leftover Waknatoy Adobo in the refrigerator within 2 hours of cooking.
Food History:
Waknatoy Adobo is a Filipino dish that originated from the northern region of the Philippines. It is a variation of the classic Filipino Adobo, which is a stew made with meat, soy sauce, vinegar, and garlic.
Flavor Profiles:
Waknatoy Adobo is a savory and tangy dish with a hint of sweetness from the brown sugar. The vegetables add a fresh and crunchy texture to the dish.
Serving Suggestions:
Serve the Waknatoy Adobo with steamed rice and a side of vegetables for a complete meal.
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Region: Philippine