ReceptnaptárRecipes › Southeast Asian › Dinner
Chicken adobo (braised chicken in vinegar and soy sauce)
The Philippines' national dish: chicken braised tender in vinegar, soy sauce and plenty of garlic. Tangy and salty, keeps for days.
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Method
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- Toss the chicken with the soy sauce and garlic, and marinate for 30 minutes (this can be skipped).
- Put the chicken and marinade in a pot, add the vinegar, bay leaves, pepper and water.
- Bring to the boil, and don't stir for the first 5 minutes, so the sharp edge of the vinegar can cook off.
- Simmer covered over low heat for 30-35 minutes, until the meat is tender.
- Remove the chicken, and in a pan, brown it skin-side down in the oil for 4-5 minutes.
- Meanwhile, add the sugar to the sauce and boil over high heat until thickened.
- Return the chicken to the sauce, toss, and serve with rice, generously spooning over the sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The vinegar-based cooking means it's even better the next day.
- Often made with coconut milk (adobo sa gata) or pork.
Similar recipes
- General Tso's chicken · Chinese
- Chicken teriyaki · Japanese
- Soy sauce chicken with ginger · Chinese
- Orange chicken · Chinese
- Karaage (Japanese fried chicken) · Japanese
- Gyros plate · Greek
More southeast asian ideas
- Gai pad met mamuang (cashew chicken)
- Gà xào sả ớt (lemongrass-chilli stir-fried chicken)
- Gà nướng mật ong (honey-glazed grilled chicken)
- Chicken inasal (lemongrass-vinegar grilled chicken with annatto oil)
- Chicken afritada (tomato chicken stew with potatoes and peppers)
- Ginataang manok (chicken in coconut milk with ginger)
- Lechon manok (whole roast chicken with lemongrass)
- Chicken curry Filipino style (coconut chicken curry with potatoes)
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