Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, filipino chicken adobo. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Filipino Chicken Adobo is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Filipino Chicken Adobo is something which I’ve loved my entire life. They’re nice and they look fantastic.

Free UK delivery on eligible orders! Check Out Adobo Seasoning on eBay. Fill Your Cart With Color today! Filipino chicken adobo can be served with or without sauce.

To get started with this recipe, we must first prepare a few ingredients. You can have filipino chicken adobo using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Filipino Chicken Adobo:

1. Prepare 1 kilo chicken cut into pieces
2. Prepare 1 head garlic 4-5 garlic cloves crushed and the remaining minced
3. Make ready 2 tablespoons oil
4. Prepare 4 pieces bay leaves
5. Prepare 1/2 tablespoon peppercorn
6. Make ready 1/2 cup white vinegar (sugar cane or balsamic goes well too)
7. Prepare 1 cup soy sauce
8. Make ready 1/4 cup water
9. Take 1/2 tablespoon sugar
10. Make ready Optional: peeled hard-boiled eggs and/or potatoes cut in quarter

Fundamentally though, the key ingredients are the right balance of soy sauce, vinegar, black pepper and sugar that create an incredibly sticky glaze that has a depth of flavour like it's been slow cooked - but it's. When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' - adobo of the natives.

Steps to make Filipino Chicken Adobo:

1. Marinate chicken in soy sauce and vinegar with the crushed garlic for at least 2 hours or even overnight. The longer the chicken stays in the marinade, the tastier and flavorful it becomes.
2. Heat oil in pan and cook remaining minced garlic until light golden brown. Set aside toasted garlic as toppings later. Remove chicken from the marinade (keep marinade sauce) and pan fry chicken in the same oil as the garlic for about 3-5 minutes per side or until it browns a little. Don't worry about having to cook chicken through just yet, as you will still let it stew later.
3. Put back marinade sauce from earlier and add water, sugar, peppercorn, and bay leaves. Add optional potatoes and peeled hard-boiled eggs. Let it simmer for about 20-30 minutes. You will know chicken is cooked once it is fork tender is starting to release oil. I like my adobo on the drier side so I let the it simmer until the sauce thickens and mostly evaporated.
4. Serve with white rice topped with toasted garlic and enjoy!

The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' - adobo of the natives. As each region of the Philippines has its own produce and preferred. Chicken adobo is a Filipino treasure and considered to be the national dish. Adobo means marinade and comes from the Spanish word Adobar.

So that is going to wrap this up with this exceptional food filipino chicken adobo recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!