Filipino Chicken Adobo
ID: c0039cf0...
A classic Filipino Chicken Adobo featuring tender bone-in chicken simmered in a savory, tangy, and slightly sweet sauce infused with garlic, soy sauce, vinegar, bay leaves, and whole peppercorns.
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🍳 Cooking Flow
Marinate the chicken in soy sauce and minced garlic for 1-2 hours. → Sear the chicken until golden brown, then set aside. → Saute garlic, add marinade, water, and simmer the chicken with peppercorns and bay leaves until tender. → Add vinegar, brown sugar, and salt, then reduce the sauce after removing the chicken. → Return the chicken to the thickened sauce and coat well before serving.
Cooking Steps
Brief Cooking Order
Marinate the chicken in soy sauce and minced garlic for 1-2 hours. → Sear the chicken until golden brown, then set aside. → Saute garlic, add marinade, water, and simmer the chicken with peppercorns and bay leaves until tender. → Add vinegar, brown sugar, and salt, then reduce the sauce after removing the chicken. → Return the chicken to the thickened sauce and coat well before serving.
Introduction
A classic Filipino Chicken Adobo featuring tender bone-in chicken simmered in a savory, tangy, and slightly sweet sauce infused with garlic, soy sauce, vinegar, bay leaves, and whole peppercorns.
Step 1
In a large bowl, combine the bone-in chicken, half of the minced garlic, and 4 tbsp of soy sauce. Mix well to coat the chicken thoroughly.
Step 2
Cover the bowl and marinate the chicken in the refrigerator for at least 1-2 hours.
Step 3
Heat some cooking oil in a pan. Sear the marinated chicken pieces on both sides until golden brown, then remove them from the pan and set aside.
Step 4
In the same pan with the remaining oil, saute the other half of the minced garlic and the lightly crushed garlic cloves until fragrant.
Step 5
Pour in the remaining marinade and 1 1/2 cups of water. Cover and bring the mixture to a boil.
Ingredients List
Important Notes
Marinating the chicken for at least 1-2 hours is essential to lock in the deep adobo flavor.
Do not stir the sauce immediately after adding the vinegar; let it come to a boil first to allow the strong acidic taste to evaporate.
Reducing the sauce at the end concentrates the flavor and helps coat the chicken beautifully.
This recipe has no voiceover commentary; step details are based on visual overlays and actions. Please refer to the original video to confirm visual cues.
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