Chicken Adobo - Video

The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking meat or seafood with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food. Another popular variation is pork adobo using pork belly.

Cooking Chicken Adobo is quick and simple. This recipe suggests marinating the chicken to make it more flavorful. It is the best way to go if you want to experience authentic Filipino chicken adobo.

INGREDIENTS:

1 ½ to 1 ¾ lbs of boneless skinless chicken thighs
3 garlic cloves, minced
1/3 cup soy sauce (I mistakenly said 1 cup in the video)
1/3 cup + 2 tablespoons white vinegar (again, I mistakenly said 1 cup in the video)
3 dry bay leaves

2 tablespoons vegetable oil
3 garlic cloves, minced
1 onion, diced
1 ½ cups water
2 tablespoons brown sugar
1 teaspoon black pepper

Green onions, thinly sliced, for garnish

DIRECTIONS:

Mix the 3 minced garlic cloves, diced onion, water, brown sugar and black pepper in a freezer bag.
Shake to mix well.
Add the chicken and allow to marinate for 20 minutes.
Heat 1 tablespoon of oil in a skillet over high heat.
Remove chicken from marinade and plane in the skillet (reserve the marinade).
Sear both sides of the chicken until browned – about 2 minutes each side.
Remove the skillet from the heat.
Heat the other tablespoon of oil in a second skillet.
Add the garlic and onion.
Cool 1 ½ minutes.
Add the reserved marinade, water, brown sugar and black pepper.
Bring to a simmer, then turn the heat down to medium/high and simmer for 5 minutes.
Add the chicken and simmer for 20-25 minutes, turning the chicken at around 10 minutes.
At this point, the sauce should have reduced down to a thick jam-like syrup.
Plate the chicken thighs alongside a nice helping of white rice.