Filipino Chicken AdoboYUMMLY
Here’s how to simmer your way to succulent, glistening, Filipino-style chicken that’s deeply flavored with garlic, black pepper, soy sauce, and vinegar. You can cook the adobo in one fell swoop, or start it one night and finish the next. For the most authentic flavor, head to an Asian market or online for the Filipino soy sauce, which is saltier than others and will do the heavy lifting when seasoning the chicken. Filipino sugarcane vinegar is worth seeking out for its unique perfumey quality. For simmering the chicken, go with chicken broth for a more savory dish, or try pineapple juice for a sweet note. The adobo is flexible; to stretch the meal, you can toss in peeled and cubed potato, green unripe papaya, chayote, or peeled hard-boiled eggs in the last 10 minutes of cooking. For those who love fire, add some fresh chilies. Don’t forget a side of white rice! The recipe is a Yummly original created by Jenn de la Vega.
- 12 garlic cloves
- 3 1/2 lb. chicken pieces (skin-on, bone-in; or 1 whole chicken, cut into pieces)
- 1 tsp. kosher salt (plus more to taste)
- 1/2 cup soy sauce (such as Filipino Datu Puti soy sauce; or use regular soy sauce, tamari, or reduced-sodium soy sauce)
- 1/2 cup sugarcane vinegar (such as Filipino dark Datu Puti Sukang Iloco native vinegar or white sugarcane vinegar)
- 2 Tbsp. apple cider vinegar
- 1 1/2 tsp. freshly ground black pepper (coarsely ground)
- 1/2 tsp. black peppercorns
- 4 fresh bay leaves (or dried bay leaves)
- 1/2 cup chicken broth (or pineapple juice or water)
- Thai chilies (thinly sliced; optional)
- cooked Jasmine rice
- Peel garlic cloves, slice in half lengthwise, and smash each half with the side of a knife, pestle, or the bottom of a sturdy mug. Set aside.
- Set chicken on a sheet pan or plate and lightly salt it on both sides.
- Heat a Dutch oven or other heavy-bottomed 5- to 6-qt. pot over medium-high heat. Set chicken pieces in the pot skin-side down (without oil, and part at a time if needed) and sear until golden brown on the underside, 4-6 minutes. Turn chicken over with a wide metal spatula and sear the second side, another 3 minutes.
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|Calories890Calories from Fat540|
|% DAILY VALUE|
|Calories from Fat540|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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