Chicken Adobo

Mains
Poultry

Easy Level:

Cook Time:

Here’s an interesting recipe – something that hails from the Philippines! For those wondering, Chicken Adobo is a Filipino stew cooked using the ‘inadobo’ style. Inadobo cooking normally entails cooking with vinegar, soy sauce, and garlic.

It is said that every household have their own “secret recipe” and this is the Meatmen’s take on Chicken Adobo.

Stewed to perfection, this dish goes great with a  bowl of steaming rice (or two!) Add pan-fried potato, quail eggs and spring onions based on your preferences!

To all our fans out there that share the love of Phillipino cuisine, do try it out and let us know in the comments below.

Ingredients

Adjust Servings
US / Metric
0.00
pieces
pieces
Chicken Drumsticks/thighs
0.00
pieces
pieces
Chicken Drumsticks/thighs
0.00
whole
whole
Garlic
0.00
whole
whole
Garlic
0.00
ml
cup
Light soy sauce
0.00
ml
cup
Light soy sauce
0.00
ml
ml
Red cane vinegar
0.00
ml
ml
Red cane vinegar
0.00
tbsp
tbsp
Peppercorns
0.00
tbsp
tbsp
Peppercorns
0.00
Bay leaves (torn into pieces)
0.00
Bay leaves (torn into pieces)
0.00
tbsp
tbsp
Canola oil
0.00
tbsp
tbsp
Canola oil
0.00
Shallots, sliced
0.00
Shallots, sliced
0.00
ml
cup
Water
0.00
ml
cup
Water
0.00
tbsp
tbsp
Red cane vinegar
0.00
tbsp
tbsp
Red cane vinegar
0.00
tbsp
tbsp
Brown sugar
0.00
tbsp
tbsp
Brown sugar

Steps

1

Prep the mise-en-place above. For the garlic, slice the core off, crush and shake in a container to remove skin. Only keep the cloves.
Prep the mise-en-place above. For the garlic, slice the core off, crush and shake in a container to remove skin. Only keep the cloves.
Mark as completed

2

Marinade the chicken with the soy sauce, ½ of the vinegar, 3 crushed bay leaves and peppercorns for 1Hr-3Hr in the fridge (The longer the better). Ensure the chicken is coated with marinade before covering with cling foil.
Marinade the chicken with the soy sauce, ½ of the vinegar, 3 crushed bay leaves and peppercorns for 1Hr-3Hr in the fridge (The longer the better). Ensure the chicken is coated with marinade before covering with cling foil.
Mark as completed

3

After marinating is done, place it on a rack with a tray below the rack to dry the chicken from excess marinate.
After marinating is done, place it on a rack with a tray below the rack to dry the chicken from excess marinate.
Mark as completed

4

Heat some oil on the pan. Sear the chicken till the skin is browned and caramelized. Turn accordingly once the sides are browned.
Heat some oil on the pan. Sear the chicken till the skin is browned and caramelized. Turn accordingly once the sides are browned.
Mark as completed

5

After all chicken is seared, place the chicken aside in a dish with tongs.
After all chicken is seared, place the chicken aside in a dish with tongs.
Mark as completed

6

Using the same pan, sauté 1 whole sliced onion and scrape the residue at the bottom of the pan.
Using the same pan, sauté 1 whole sliced onion and scrape the residue at the bottom of the pan.
Mark as completed

7

Once onion is browned, add marinate to deglaze the whole pan. Add in brown sugar and remaining ½ cup and 2 tablespoons of the vinegar and water.
Once onion is browned, add marinate to deglaze the whole pan. Add in brown sugar and remaining ½ cup and 2 tablespoons of the vinegar and water.
Mark as completed

8

Add in sliced chilli padi. Bring to a boil to cook chicken and for the sauce to reduce so that sauce thickens. (Roughly 20-30min)
Add in sliced chilli padi. Bring to a boil to cook chicken and for the sauce to reduce so that sauce thickens. (Roughly 20-30min)
Mark as completed

9

Once the sauce thickens, check if chicken is cooked. Use a spoon to touch the chicken and it should feel tough from the outside and not soft.
Once the sauce thickens, check if chicken is cooked. Use a spoon to touch the chicken and it should feel tough from the outside and not soft.
Mark as completed

10

Plate the dish and serve with rice. Add pan fried potato slices, boiled quail eggs and chopped spring onions.
Plate the dish and serve with rice. Add pan fried potato slices, boiled quail eggs and chopped spring onions.
Mark as completed

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