Chicken adobo recipe

Photo: Chicken adobo recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken adobo recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken adobo.

Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever braised chicken recipe.

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white rice, to serve

Method

Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.

Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.

Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.

Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.

Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice.

Notes

Adobo, a vinegar-based braise, is the Philippines's national dish. Every family has a different way of preparing it, but most agree it should be a delicate balance of salty, sour and sweet flavours.

Tips: Apple cider vinegar is from supermarkets.

For a variation, add bamboo shoots. Or substitute coconut milk or cream for the water.

For maximum flavour, marinate chicken in the fridge overnight.

Source
MasterChef - March 2012, Page 40
Recipe by Dominic Smith
 
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