Philippine chicken adobo

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I start my first post for 2015 with this super easy, but interesting and delicious recipe. Chicken adobo is Philippines all time favorite. I tried it few months ago and like it ever since. It has slightly vinegary taste and the reach aroma of bay leaves. The recipe itself is easy to prepare and doesn`t require any special skills. Traditionally adobo chicken is served with steamed white rice and vinegar and soy sauce on a side for extra dip. If you fancy something different today- try adobo.

Ingredients:

– 4-5 chicken thighs

– 1/2 cup white vinegar

– 1/2 cup soy sauce

– 3-4 bay leaves

– 1 tbs chopped ginger

– 4 gloves garlic (crashed)

– black pepper

– 1 tsp sugar

– oil for cooking

– rice for serving

Preparation:

Marinate the chicken with the vinegar, soy sauce, garlic, bay leaves, black pepper and ginger for 1 hour. Preheat the oil and let it cook (with all the liquid) for 30 mins or until the liquid is reduced. Add the sugar (optional). Note: Avoid adding salt as the soy sauce is salty enough. Serve over steamed rice and garnish with spring onion and red chili.

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2 Comments Add yours

  1. No matter what I do, I can’t seem to perfect the taste of adobo. It’s either too salty, too sour, too sweet or just plainly inedible. 😦

    1. Try to cook with different soy sauces as sometimes the quality and the saltines varies. If its too bitter, add some honey (1 tbs) or even 1/2 cup pf 7 up or sprite. Good luck 🙂

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