Filipino Chicken Adobo
A classic Filipino dish, Great balance and the addition of Carrots puts it over the top.
Servings 6
Ingredients
The Marinade
- 3 Lbs Chicken Thighs ( bone in ) skin removed
- ½ cup Dark Soy sauce
- ½ cup Malt Vinegar
- ¼ cup Rice Wine Vinegar
- 2 Tbsp Brown Sugar
- 8-10 cloves Garlic
- 1 Medium Onion
- ½" Fresh Ginger or 1 tsp ground Ginger
- 2 Bay Leaves
- 1 Thai Chilli seeded
The Sauce
- 2-3 Tbsp Vegetable Oil
- ¼ cup White Wine
- ¾ cup Water
- ¾ cup Chicken Stock
Fixings & Garnish
- 3-4 Carrots
- 1-2 Medium sized Potatoes
- 1 Green Onion
Instructions
Build the Marinade
- I like Chicken Thighs because their stronger flavour holds up well in this dish. Try and find them with the bone still in, but definitely get skinless or you will end up with a pool of fat. Trim any excess pieces of fat off the edges.
- Chop the Onion into large chunks because they will be cooking for a long time. Remove the seeds from the Thai Chilli and chop into tiny pieces.
- Combine all the Marinade ingredients into a mixing bowl and whisk together. Add the chicken, mix to thoroughly coat all the chicken and place in the fridge.
- Let the Chicken Soak for a minimum of 30 minutes and as long as overnight.
Colour on the Chicken, and building the Sauce
- Once the Chicken has finished soaking pull it from the marinade and pat dry with paper towel. Make sure to hold on to the Marinade, we will still be using it.
- Heat a heavy bottom pan over medium high heat on the cooktop. Add the Oil and let it heat up. In batches, place the Chicken around the pan like the numbers on a clock. Brown both sides, they will brown fast because of all the Sugar so flip after 2 - 3 minutes.
- Once you have finished with the last batch return all the Chicken to the pan and reduce the heat to low.
- Splash in the White Wine and move the pan and Chicken around to help pull any caramelized bits off the bottom.
- Add the Marinade, Water and Chicken Stock into the pan and cover. Cooking for 20 minutes on low heat.
The fixings
- While the Chicken is stewing, Peel the Carrots and Potato. Slice the Carrot into ½" - 1" medallions and ice the Potato into a similar size, so they both cook at the same rate.
- If you plan on serving rice with Chicken Adobo this would be a good time to start too.
- After the Chicken has cooked for 20 minutes remove the cover and add the Carrot and Potato. Cook for another 20 minutes or until the Carrot and Potato are fork tender.
- After 40 minutes of cooking the Sauce should have reduced to a more syrupy consistency, but if at any point the pan looks like it is running a little dry add ¼ cup of Water at a time until you feel comfortable, there are no mistakes here so don't worry.
- Finally slice the Green Onion on the bias ( fancy word for on an angle ), Grab a plate, add some rice, top with Chicken Adobo, don't forget the Carrot and Potato and sprinkle some Green Onion over the top... Rustic and delish...Enjoy!
Notes
If you manage to have leftovers the next day you might find that the Sauce seemed to magically dry up. Not to worry it didn't, the best way to reconstitute the Sauce is to simply add more Water. The Sauce is quite concentrated so a 1/4 cup of water will thin it out and if you find it's to thin just reduce it down again and it will thicken right back up.
If this recipe is to large for you don't worry it scales nicely. Simply divide everything in half.
If you wish to use Pork instead, swap it with the Chicken fro the same amount. I like to get a Whole Pork Butt and cut it myself. This way I have control of how much fat and sinew I cut off and how large the pieces are, I like bigger pieces :) .