Chef’s Nectar, “Chicken Adobo” superb dish from Philipino !😘😘

Chicken Adobo is the national dish of the Philippines due to it’s intoxicating flavor and ease. There are many versions of Filipino Chicken Adobo due to the diversity of the islands; the Philippines are comprised of 175 ethnicities, speaking 182 languages. The most common version of Chicken Adobo, however, begins by marinating bone-in chicken thighs and drumsticks in soy sauce, vinegar, garlic, bay leaves and quintessential black peppercorns. In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity.❤️🥰

Ingredients for making the chicken Adobo😘👍

• 4 bone-in chicken thighs skin removed
• 4 chicken drumsticks skin removed
• 2 tablespoons olive oil

For chicken Marination😃

• 1/2 cup reduced sodium soy sauce
• 1/2 cup white vinegar
• 2 tablespoon Asian sweet chili sauce
• 3 tablespoons brown sugar
• 4-5 garlic cloves, minced or 2 teaspoons ground
• 1 tablespoon whole black peppercornsor 1 1/2 tsps coarse cracked pepper
• 1 tsp each onion powder, ginger powder, yellow curry powder

Once the dish has been seared you can add water to make it more saucy😋

• 1 3/4 cups water
• 4 bay leaves

For garnishing the chicken adobo😘

• Sliced green onions or fresh green coriander

Method of making the chicken Adobo❤️

1. Clean wash and pat dry the chicken and keep aside.
2. Whisk the marinade ingredients listed above together in a large bowl or in a freezer bag. Add chicken coat the chicken pieces throughly with the mixture.
3. Then keep the Marinated chicken in the refrigerator for overnight to get the marination into the chicken.
4. Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat.
5. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet.
6. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
7. Bring the chicken to a boil, then cover and simmer it on low heat covered for 25 minutes, flipping the chicken once at 15 minutes by replacing lid.
8. After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10 to 20 more minutes.
9. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively if the sauce isn’t thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
10. Served hot Adobo chicken with fresh green coriander or chopped spring onions along with steamed rice or noodles, as per your preferences.🥰

Please Note

. Soy sauce should be of good quality, all these ingredients are available in the Asian super market, soy sauce, sweet chilli sauce, vinegar etc.