This Chicken Adobo is a staple of Filipino cuisine, celebrated for its bold, tangy, and savory profile. The chicken is first marinated in a mixture of vinegar, soy sauce, garlic, and peppercorns, allowing the meat to absorb the complex flavors before cooking. Simmered until tender, the dish is finished by browning the chicken pieces in oil, creating a rich, glossy sauce that clings to every bite. It&# 226;ÂÂs comfort food at its finest, perfect served over steaming white rice. Whether itâÂÂs a quick weeknight dinner or a gathering with family, this recipe brings authentic, home-style warmth to the table with minimal effort and maximum taste.
Chicken Adobo (La Times
Description
This Chicken Adobo is a staple of Filipino cuisine, celebrated for its bold, tangy, and savory profile. The chicken is first marinated in a mixture of vinegar, soy sauce, garlic, and peppercorns, allowing the meat to absorb the complex flavors before cooking. Simmered until tender, the dish is finished by browning the chicken pieces in oil, creating a rich, glossy sauce that clings to every bite. It&# 226;ÂÂs comfort food at its finest, perfect served over steaming white rice. Whether itâÂÂs a quick weeknight dinner or a gathering with family, this recipe brings authentic, home-style warmth to the table with minimal effort and maximum taste.Ingredients
Directions
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Remove giblets from the chicken and set aside; rinse chicken pieces if necessary.
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In a large saucepan or Dutch oven, combine the chicken pieces, giblets (excluding the liver for now), crushed garlic cloves, peppercorns, bay leaf, vinegar, soy sauce, and MSG (if using).
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Stir to coat the chicken evenly and let it marinate at room temperature for at least 10 minutes.
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Add about 1/2 cup of water to the pan, cover, and bring to a boil over medium-high heat.
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Reduce heat to medium-low and simmer covered for about 40 minutes, or until the chicken is tender and cooked through.
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Remove the chicken pieces and the liver from the pan; reserve the cooking liquid.
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Place the liver and a small amount of the cooking liquid into a blender; puree until smooth to create a thickening agent.
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Return the pureed mixture to the pan with the remaining cooking liquid and bring to a simmer.
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In a separate skillet, heat 3 tablespoons of oil over medium-high heat and brown the cooked chicken pieces until golden.
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Return the browned chicken to the saucepan with the sauce; adjust salt to taste.
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Simmer covered for an additional 10 minutes to meld flavors.
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Serve hot over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
