Chicken Adobo Recipe

This recipe strikes a balance between the acidity of the vinegar and the saltiness of the soy sauce. Absolutely delicious! You can substitute the chicken with 1 kg Pork to make Pork Adobo.
Chicken Adobo

1 Broiler Chicken
1 tablespoon oil
400 ml coconut milk
8 tablespoons dark soy sauce
5 tablespoons distilled white vinegar
¹/₄ teaspoon black pepper (optional)
2 bay leaves
4 cloves garlic, smashed
chopped coriander (dhania) to garnish

Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or pan over medium-high heat and add the oil. Brown the chicken on all sides until crisp (Don't deep fry, just pan fry until brown and crunchy on top).
Once browned, add in the coconut milk, soy sauce, vinegar, pepper, bay leaves, and garlic. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
In the last 10 minutes of cooking, crank up the heat to medium-high to thicken the sauce slightly. Serve over rice, and garnish with chopped coriander (dhania.)

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