Chicken Adobo: Mother's Day Edition!
stop cutting the onions azfar 😩
This Mother's Day, kids join us in the kitchen to cook for their mom. Get your tissues ready because NGL these boys are the cutest lil' beans!
Juicy, rich and tender, we have whipped up a staple straight from mom's Philippino hometown -- Chicken Adobo! The familiar dish can be made within 30 minutes and can definitely flex your cooking skills to your family on this special occasion.
Adobong Manok (Filipino Chicken Adobo)
Ingredients:
5 chicken thighs, bone-in
150 ml Datu Puti soy sauce (can substitute with regular light soy sauce)
200 ml Datu Puti cane vinegar (can substitute with white vinegar)
1 large red onion, diced
5 garlic cloves, crushed
3 dried bay leaves
2 tbsp black peppercorns, whole
3 tbsp oil
1 tbsp brown sugar
Water, as needed
2 sprigs spring onion, sliced
Directions:
Marinade the chicken thighs with soy sauce and vinegar for at least 2 hours and up to overnight
In pan, heat the oil on medium-high heat. Drain the chicken but reserve the marinade. Sear the chicken, skin side down first until evenly browned but not fully cooked. Flip and sear for another 30 seconds. Remove the chicken from the pan and set aside.
In the same pan on medium heat, sautee the onion until translucent. Add the garlic cloves and sautee for another minute.
Add in the black peppercorns, bay leaves and liquid marinade. Stir through and while scraping the bottom of the pan to dissolve the brown bits.
When the liquid comes to a boil, submerge the seared chicken in. Cover the pan with lid, bring down the heat to low and simmer gently for 20-25 minutes.
Remove lid. Reduce the sauce until it comes to a thick consistency (add water if needed). Sprinkle in sugar and check the sauce for seasoning. Fold in the spring onions and remove from heat.
Serve alongside steamed rice. Enjoy!