Filipino Chicken Adobo

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Ingrediënten

De bereidingswijze

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1. 1

   In a large pot or Dutch oven, combine the chicken thighs, soy sauce, white vinegar, crushed garlic, bay leaves, and whole black peppercorns.

   Ongeveer 5 min

   Tip van de kok: Ensure the chicken is mostly submerged in the liquid. If not, add a little extra water.

2. 2

   Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and simmer for 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Do not stir the adobo during the first 10-15 minutes of simmering to allow the vinegar to cook off its raw, pungent taste.

3. 3

   After 30 minutes, remove the chicken from the pot and set aside.

   Ongeveer 1 min

4. 4

   Increase the heat to medium-high and reduce the sauce for about 5-7 minutes, until it has thickened slightly.

   Ongeveer 7 min

   Tip van de kok: Stir occasionally to prevent sticking and ensure even reduction.

5. 5

   While the sauce is reducing, heat cooking oil in a separate pan over medium-high heat.

   Ongeveer 1 min

6. 6

   Sear the reserved chicken thighs skin-side down for 3-5 minutes until the skin is golden brown and crispy.

   Ongeveer 5 min

   Tip van de kok: This step adds a delicious texture to the chicken. You can skip it if you prefer softer skin.

7. 7

   Return the seared chicken to the pot with the reduced sauce.

   Ongeveer 1 min

8. 8

   Add the water and optional sugar, stir gently, and simmer for another 5-10 minutes, allowing the flavors to meld and the chicken to absorb more sauce.

   Ongeveer 10 min

   Tip van de kok: Adjust the sugar to your preference; it helps balance the tanginess of the vinegar.

9. 9

   Taste and adjust seasoning if needed, adding more soy sauce for saltiness or vinegar for tang.

10. 10

    Serve hot, traditionally with steamed white rice.