Recipe: 2021 Filipino Adobo Chicken

Filipino Adobo Chicken. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste.

My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it's even better the next day as leftovers —she says it's because of the vinegar. Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood. You can cook Filipino Adobo Chicken using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Filipino Adobo Chicken

1. Prepare 2 lbs of mixed chicken thighs and legs.
2. You need 1 of onion, sliced.
3. You need 2 Tbsp of canola oil.
4. You need 1 Tbsp of whole black peppercorns, smashed.
5. Prepare 1 tsp of powdered ginger.
6. You need 1 tsp of red pepper flakes.
7. Prepare 4 of bay leaves.
8. You need 5 cloves of garlic, minced.
9. You need 2 Tbsp of xiaoxing rice wine.
10. Prepare 1 Tbsp of fish sauce.
11. It's 1/2 cup of soy sauce.
12. You need 1/2 cup of rice vinegar.
13. You need 1/2 cup of chicken stock.
14. You need 2 Tbsp of unflavored gelatin.
15. You need 3 of medium potatoes, chunked.
16. Prepare 1 of carrot, diced.
17. Prepare 2 of spring onions, sliced.
18. It's 1 Tbsp of sesame seeds.

Filipino Chicken Adobo - the national dish of the Philipines! Juicy, tender chicken coated in a sticky glaze that's savoury, slightly tangy a touch sweet. This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce. Chicken Adobo is a Filipino chickenrecipe that is well loved by many people.

Filipino Adobo Chicken instructions

1. Prep your ingredients. Combine the soy, vinegar, and stock. If you have time marinate the chicken in this mixture for 2-3 hours before, but reserve the marinade when cooking the chicken..
2. Dry the surface of your chicken with paper towels. This helps with browning later..
3. Heat the oil in a Dutch oven over medium high heat. Add the chicken in 2 batches, skin side down..
4. Sear until the chicken skin releases. ~10 min..
5. Remove the first batch of chicken and set aside. Add the second batch and sear..
6. Remove the second batch of chicken and deglaze the pan by adding the onions, xiaoxing, and fish sauce and scraping the pans bottom to get the fond up..
7. Add the black pepper, ginger, red pepper, garlic and bay. Cook for 30 seconds..
8. Add the soy, vinegar, stock solutions. If you marinated the chicken, add this reserved marinade..
9. When the mixture come to a simmer add the chicken back to the pot.
10. Add the potatoes and carrots on top and nestle into the liquid..
11. Bring the pot to a simmer and then simmer covered on low for 40 minutes to cook the chicken and vegetables..
12. Remove the cover and reduce the sauce for 10 minutes..
13. Plate some jasmine rice and garnish with sesame and sliced green onion.

The ingredients are chicken, bay leaves, black peppercorn and bay leaves. You can use any parts of the chicken. All the original flavors you love in half the time. Adobo is outstanding the day after cooking. You marinate the chicken overnight, turn everything into a pot and simmer it.