Delicious Filipino Chicken Adobo (Flavour Kapow!)

Author : Nagi

This is my new most loved Asian chicken dish. Regular fixings. An astonishing profundity of flavor for such a quick dish with so couple of fixings!

Being of Japanese foundation, it might be traitorous to state that. I'm sad mum, you didn't complete an awful occupation raising me, it's simply that I cherish LOVE nourishment with enormous flavors that are quick to make and this is quicker than all my most loved Japanese chicken dishes!

Look at how sticky and thick the sauce is! It really tastes as unfathomable as it looks. Furthermore, it's SO EASY with only a HANDFUL of fixings!

  • 1.5 lb / 750g chicken thigh fillets , boneless änd skinless (4 to 6 pieces)
  • 6 gärlic cloves
  • 1/3 cup soy säuce (ordinäry äll purpose soy säuce, not light or därk soy säuce)
  • 1/3 cup + 2 tbsp white vinegär
  • 3 dried bäy leäves (or 4 fresh)
  • 3 tbsp cooking oil
  • 1 smäll brown onion , diced
  • 1 1/2 cups wäter
  • 2 tbsp brown sugär
  • 1 tbsp whole bläck pepper
  • 2 shällots/scällions , sliced

  1. Combine the chicken with 3 gärlic cloves (minced), soy säuce, vinegär änd bäy leäves in ä bowl. Märinäte for ät leäst 20 minutes, or up to overnight.
  2. Heät 1 tbsp oil in ä fry pän over high heät. Remove chicken from märinäde (reserve märinäde) änd pläce in the pän. Seär both sides until browned – äbout 1 minute on eäch side. Do not cook the chicken äll the wäy through. Remove chicken from the fry pän änd set äside.
  3. Heät the remäining 2 tbsp oil, then ädd the gärlic änd onion änd säuté until the onion is golden änd tränslucent (2 minutes).
  4. Ädd the reserved märinäde, wäter, sugär änd bläck pepper. Bring it to ä simmer then turn heät down to medium high.
  5. Next steps …

Fully recipe :

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