Tasty Tuesdays: Chicken Adobo

Jonathan first tasted this dish when his grandmother, Lola, made it for him; she is now 103! Her recipe has become so legendary in their family that all spouses are taught how to make it, including Jonathan’s wife. Although the same base ingredients are used in many chicken adobo recipes, each has a distinct flavor and taste. In Jonathan’s family, they use smell to know when the dish is done: when the smell becomes less acidic and slightly sweet. 


Chicken adobo combines island culture with Southeast Asia, creating a taste that is both savory and salty. Be sure to try this classic dish and let us know what you think! Jonathan’s family recipe can be found below:

 

Recipe for Chicken Adobo

(serves 4-5 people)


INGREDIENTS:

- 6 air chilled chicken drumsticks with skin

- 4 air chilled chicken thighs with skin

- 4 cloves of garlic, crushed and chopped 

- 3/4 cup Braggs Apple Cider Vinegar with Mother (option to increase to 1 cup for more sauce). Cooking time will extend

- 3/4 cup low sodium soy sauce (option to increase to 1 cup for more sauce). Cooking time will extend

- 4 bay leaves

- 1 tablespoon olive oil

- Fresh ground pepper


MATERIALS NEEDED:

- 14” stainless steel pan with vented lid

- Spoon

- Knife (to chop)

- Measuring cups


RECIPE:

-  Wash and dry cuts of chicken

-  In a cooking pan, heat olive oil and 4 crushed garlic cloves

-  Lightly brown cuts of chicken on medium heat, then turn chicken bone side down/skin side up. Skin is for flavor. It will be removed later

- Set heat to low and add equal parts soy sauce and apple cider vinegar

- Add bay leaves to sauce and ground pepper to chicken

- Cover and cook over low-medium flame. The sauce should have low simmer (be careful not to burn sauce)

- Keep pan covered with vented lid and check every 10 minutes to spoon sauce over skin

- As chicken gets tender and skin separates, remove skin and discard. Continue to spoon sauce over chicken for flavor and color

Cook for 45min to 1 hour

The dish is done when the aroma of vinegar is not strong; the stinging aroma of the vinegar should be gone. Test taste the sauce to validate the strong acidic vinegar taste has been neutralized and cooked out

Serve over your favorite white rice; jasmine rice for a more Asian presentation or Calrose sticky rice for a more authentic Filipino experience

Spoon extra sauce over the dish for more flavor.

Serve with your favorite green vegetables (we prefer steamed broccoli)!

 

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