“Hence forth, we cooking chicken like this”. Those were my sister words when she had her bite of Filipino chicken adobo. In an attempt not to be bias, I sent some chicken off to friends to taste test. And the response was “Assey, chicken no, ma try!” Then you know it is good.
This recipe is based on Filipino chicken adobo from Vanjo Merano I however twirled it slightly.
By the name, you might be expecting lots of spices and some unique kind of cooking. Fortunately no!
It starts with marinating chicken with garlic, bay leaf, vinegar and soy sauce. Then you cook the chicken with the marinade, sugar, (tiny quantity) salt (pinch or over) and a generous amount of pepper corns. I find the source a bit strong due to the pepper corns so I simply coat the chicken with it when serving but the strong at spice here were comfortable with it..
OK, now let’s rage and eat chicken Filipino style.
- 1 kg chicken thighs
- 3 bay leaves
- 2 tablespoon white vinegar
- 4 tablespoon light soy sauce
- 3-5 cloves garlic
- 2-3 tablespoon oil
- 1/2 medium size onion chopped or sliced
- 1 cup/ 120ml water
- 1 tablespoon brown sugar
- 1- 1.5 tablespoon pepper corn
- Salt pinch or adjust to taste
Marinate the chicken with soy sauce, bay leaves,3 or 4 cloves garlic and vinegar for at least 1 hour or overnight.
Heat about 1 1/2 tablespoon of oil in a pan. Remove chicken from marinade (reserve the marinade) and sear both sides till it is brown. Do not cook the chicken, remove from pan and set aside.
Heat the remaining oil in the same pan. toss in garlic and onions and saute till the onions is translucent.
Add the reserved marinade, water, pepper corns, sugar and salt. Bring to a simmer for about 5 to 7 minutes then add in the chicken pieces. Leave to simmer on medium heat uncovered till the sauce reduces to a syrup consistency. Serve with rice.