This chicken adobo is a Filipino propelled dish made with chicken pieces stewed in a sweet and flavorful sauce. A simple supper choice with insignificant fixings that consistently gets rave audits!
At the point when I’m hoping to spruce up regular chicken into an uncommon supper, I go to well known dishes like Moroccan chicken, Hunan chicken and this very simple chicken adobo.
Chicken adobo is one of my untouched most loved approaches to appreciate chicken. The meat is in every case totally delicate in the most delightful thick and rich sauce. The best part is that this is an exceptionally straightforward formula to plan!
WHAT DOES CHICKEN ADOBO TASTE LIKE?
This dish has a typically pungent, prepared taste. The sharp is from vinegar, which sets with soy sauce for salt, and earthy colored sugar for pleasantness. The three fixings mix together impeccably to make a decent and complex character.
HOW DO YOU MAKE CHICKEN ADOBO?
Start via burning chicken pieces until they’re brilliant brown. Spot the chicken in a pot alongside the sauce fixings, which incorporate vinegar, soy sauce, earthy colored sugar, garlic, pepper and narrows leaves. Add a cut jalapeno in the event that you like food with a little warmth! Give the chicken stew access the sauce until it’s cooked through and the sauce is thick. Serve and appreciate!
2 tablespoons vegetable oil
2 1/2 pounds bone-in, skin-on chicken pieces I use a mix of thighs and drumsticks
2 tablespoons garlic minced
2 tablespoons sliced jalapeno divided use, remove ribs and seeds for less heat
1/3 cup white vinegar
2/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon black pepper freshly ground
3 bay leaves
- Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until browned. You may need to work in batches.
- Remove the chicken from the pan. Add the garlic and 1 tablespoon jalapeno to the pan and cook for 30 seconds, stirring constantly.
- Add the vinegar, soy sauce, brown sugar, pepper and bay leaves to the pan. Return the chicken to the pan.
- Bring the chicken mixture to a simmer. Reduce the heat to medium low. Cover the pan and simmer for 35-40 minutes, or until chicken is tender.
- Remove the cover from the pan. Increase the heat to medium high. Bring the mixture to a simmer. Cook for an additional 3-5 minutes or until sauce has thickened and is syrupy.
- Garnish with the remaining jalapenos, then serve.
Calories: 280kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 1574mg | Potassium: 348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg