This is one of my favourite Filipino dishes and probably because of the entwined flavours of Pepper, Salt, Acidity, and freshness from the hit of fresh Basil leaves through the dish.
Ever since I found this recipe on Pig Pigs Corner, I have made every couple of months without fail. As you’ve probably realized from most of my recipes, I love walk away cooking. And prepping your mise en place the day before so that when you get home from work all you have to do is throw everything in your pan and wait for it to cook!
Original Recipe from PigPigsCorner Blog:
Pig Pigs Corner:- Filipino Chicken Adobo
1KG Chicken Thigh or Drumsticks
1 Large Onion, sliced
1/2 Bulb of Garlic, Peeled & Crushed
1/4 Cup White Vinegar
1/4 Light Soy Sauce
2 Tablespoon Brown Sugar
1 Cup of Vegetable Stock
3 Dried Bay Leaves
1.5 Tablespoons of Black Peppercorns (I 3x this!!)
1 Handful of Basil Leaves Torn
- In a deep base pan, heat up some olive oil on medium heat. When pan is hot, add chicken pieces and brown all sides of chicken (do not cook through). Remove from chicken from pan and keep aside.
- Add the sliced onions to the same pot and fry till softened and translucent.
- Add Garlic and fry till fragrant.
- Mix & add all remaining ingredients (except the Basil) and add chicken back to the pot.
- Bring sauce to boil and reduce the heat and simmer till sauce has reduced and thickened and Chicken is completely cooked through. This may take from 30-45 minutes.
- Stir through fresh Basil.
- Serve with rice and ENJOY!
Tip: I usually double the above proportions of the recipe so that I get more thick sauce glazing the chicken.
2 thoughts on “Filipino Chicken Adobo”
I’m actually cooking one right now. Love your witty domain name Amrita 🙂
Haha! Thank you- I do too!! Bon appetit!! 🙂
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