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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chicken Adobo

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All the ingredients for my version of this standout Filipino dish are simple, pantry staples, which I love. It’s sweet, sticky and tangy, and tastes even better if you can squeeze in an overnight marinating session. 

WATCH THIS RECIPE

CHICKEN ADOBO

PREP TIME

5 minutes + 30 minutes marinating
COOK TIME

1 hour 10 minutes
SERVES

4
Ingredients

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)

sea salt

Steps
Step 1

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.

Step 2

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.

Step 3

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.

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