If you’re looking for a tasty dish from the Philippines, try Adobo chicken. its name come from the Spanish word: adobar which means marinade or seasoning. It has a unique flavour that combines soy sauce with sweet and sour notes.
Contrary to popular belief, meat flash only needs to soak in marinades just for a short time. In fact, leaving them with the meat for too long can make the chicken tough. However, try soaking the chicken in a brine made of 1 part water and 1/3 salt, along with herbs, pepper, corn, and lemon wedges. Letting it soak overnight will make the chicken tender and juicy.
Check out our chicken casserole or chicken and leek pie with homemade béchamel for more chicken recipes.
Ingredients
For 4 people, prep time is 20 minutes, and cooking time is 40 minutes
Marinade
- 2 bay leaves
- 2 garlic cloves
- 100ml soy
- 50ml vinegar
- 800g chicken (thighs and legs)
For cooking
- 1 onion
- 2tsp extra virgin olive oil or cold-pressed olive oil
- 1 garlic clove
- 100ml water
- 30g sugar (optional)
- Pepper
Method
1 – The first thing is to prepare the marinade: in a large bowl, combine bay leaves, chopped garlic cloves, soy sauce and vinegar. Mix it well and let the chicken soak for about 20 minutes.
2 – In the meantime, cook diced onion in oil, then add a little water to cook it further and prevent burning. Add chopped garlic, sugar (optional) and a bit of pepper. Once cooked, remove it from the heat and put it in an oven-safe tray.
3 – In the same pan, sear the chicken on each side, lay them on the cooked onion, pour the marinade over it and bake it in the oven at 200°C for 30-35 minutes or until thoroughly cooked.
Serve the Adobo chicken piping hot with brown rice and freshly chopped spring onion.
Tips
- Marinate the chicken for 20-25 minutes, which is sufficient time to allow the flavour to come through and keep the chicken tender.
- Add a spoonful of corn flour to the marinade for a thicker sauce.
