Filipino Chicken Adobo
Ingredients: Filipino soy sauce, Filipino cane vinegar, Black pepper, Bone-in, skin-on chicken thighs, Onions · 60 min cook time · 450kcal · ~₩16,100
Ingredients
150ml Filipino soy sauce, 150ml Filipino cane vinegar, 5g Black pepper, 1000g Bone-in, skin-on chicken thighs, 1개 Onions, 6쪽 Garlic, 100ml Water, 2개 Bay leaves, 10g Cilantro, 30ml Cooking oil
Instructions
1. Combine Filipino soy sauce, Filipino cane vinegar, and plenty of black pepper in a bowl. Add bone-in, skin-on chicken thighs and marinate for about 20 minutes.
2. While chicken marinates, sauté chopped onions in a pan over low heat until soft, browned, caramelized, and sweet. If brown bits form, deglaze with a little water.
3. Once onions are almost done, add chopped garlic and cook for a couple of minutes until softened and fragrant. Turn off the heat if the chicken is still marinating.
4. Once chicken is marinated, turn the heat back on. Push the onions and garlic to the side of the pan. Add a little more oil and sear the skin of the chicken until browned. Shake off excess marinade before placing chicken in the pan.
5. Pour in all the marinade. Flip the chicken so the meat side is submerged. Add a little water to bring the liquid level up to just under the skin. Add bay leaves. Bring to a gentle simmer, then cover with a tight-fitting lid.
6. Reduce heat to low and let it cook for 30 minutes, or until fork-tender. Flip the chicken halfway through cooking.
7. After 30 minutes, remove the lid. Flip the chicken back over and turn the heat to high to reduce the sauce. Baste the chicken occasionally as the sauce reduces and thickens.
8. Once the sauce is luscious and thick, taste and adjust seasoning if necessary (though it's usually well-balanced).
9. Garnish with chopped cilantro (or green onions) and serve immediately with aromatic jasmine rice.
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