8 chicken drumsticks
¾ cup apple cider vinegar
1/3 cup light soy sauce
3 tbsp brown sugar
¼ tsp ground black pepper
1 tbsp finely grated ginger
6 garlic cloves, finely chopped
2 tbsp vegetable oil
1 brown onion, halved and sliced
1 long red chilli, finely sliced
4 bay leaves
¼ cup sliced spring onion (scallions)
Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the chicken in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes.
Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove chicken from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the chicken to a plate and set aside.
Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring for about 5 minutes or until the onions have coloured and are soft. Add the garlic and chilli and cook for another minute. Add the chicken pieces, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 30 minutes. Transfer chicken pieces to a large bowl or platter. Place sauce over medium-high heat and simmer for 15 minutes to thicken slightly. Pour sauce over chicken pieces and scatter over the spring onion.
5 stars for the Adobo Chicken
I made this the other night and it was superb. Added a little extra grated ginger initially and a small amount of cornflour slurry to the final sauce to thicken a bit. It was outstanding. 🙂
I accidentally used a little too much liquid & ended up having to use cornstarch to thicken. Thank goodness for that thou as it gave more delicious sauce. This is absolutely delicious & I will be making again. Family devoured it!!!
The one and only way I will make adobo! My hubby loves it and even my picky kiddos.