RECIPE: Jay's Chicken Adobo is a mouth-watering Filipino dish perfect for summer
Adobo is a traditional Filipino dish, usually made with chicken or pork.
The mouth-watering vinegar component gives this dish a super addictive quality. Easy to make, there are few basic ingredients needed: white vinegar, soy sauce, garlic, peppercorns, fish sauce and bay leaves.
The meat can be marinated overnight, but that is not necessary. There are many regional variations of this recipe as well, adding coconut milk to the sauce and a couple of handfuls of sweet local sugar snap peas. gives it a super summery vibe. Or spice it up by throwing in sliced Thai chilli pepper.
Jay’s Chicken Adobo
- 6 bone-in, skin on chicken thighs
- ½ cup white vinegar
- ¼ cup soy sauce (preferably light)
- 2 cloves garlic, minced
- 1 Bay leaf
- 1/2 tsp fresh ground black pepper
- 1 ½ tsp fish sauce
- 1 Tbsp vegetable oil or unscented coconut oil
- Salt to taste
- 2 Tbsp green onions or cilantro
Heat oil over low heat in deep frying pan. Add chicken skin side down and slowly cook until browned and then carefully flip (you want to keep the skin on).
Add garlic, saute until softened approximately two minutes, then add the vinegar, soy sauce, pepper, fish sauce and Bay leaf. Turn up heat to medium-low, cover and simmer for seven-10 minutes, checking to make sure there is liquid still in the pan.
When the chicken is fork tender, serve with steamed jasmine rice and spoon the sauce over.
Garnish with chopped green onions or cilantro.
PS. This dish is even better the next day, so make ahead for a picnic.
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