Arbëreshë-style Chicken Adobo

Ingredients

In this Arbëreshë-style Chicken Adobo, we incorporate the flavors and ingredients commonly found in Arbëreshë cuisine. While the original Filipino adobo uses soy sauce, we replace it with Mediterranean herbs such as oregano and thyme. Additionally, we add a touch of olive oil to enhance the Mediterranean influence. These adaptations infuse the dish with a unique flavor profile that pays homage to both Filipino and Arbëreshë culinary traditions. We alse have the original recipe for Adobo, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 1 cup (240 ml) white wine vinegar 1 cup (240 ml) white wine vinegar
• 6 cloves garlic, minced 6 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons dried oregano 2 tablespoons dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 42g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the white wine vinegar, minced garlic, olive oil, dried oregano, dried thyme, black pepper, and salt.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces, along with the marinade, bay leaves, and 1 cup of water.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
5. 5.
   Remove the lid and increase the heat to medium-high. Cook for an additional 10-15 minutes, or until the sauce has thickened slightly.
6. 6.
   Serve the Arbëreshë-style Chicken Adobo hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• White wine vinegar — If you prefer a milder tang, you can substitute apple cider vinegar for white wine vinegar.
• Dried oregano and thyme — Make sure to use high-quality dried herbs for maximum flavor. If desired, you can also use fresh herbs in the same quantities.

Tips & Tricks

• For an extra layer of flavor, you can sear the marinated chicken pieces in a hot skillet before simmering them in the marinade.
• If you prefer a thicker sauce, you can remove the cooked chicken from the skillet and simmer the remaining liquid until it reaches your desired consistency.
• Feel free to add vegetables such as bell peppers or potatoes to the dish for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even more flavorful as the flavors meld together.
• Serve the Arbëreshë-style Chicken Adobo with a side of pickled vegetables or a fresh salad to balance the richness of the dish.

Serving advice

Serve the Arbëreshë-style Chicken Adobo hot over a bed of steamed rice or with crusty bread to soak up the flavorful sauce. Garnish with fresh herbs such as parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the chicken pieces on a platter and pour the sauce over them, allowing the vibrant colors and aromatic aromas to take center stage. Sprinkle some dried oregano or thyme on top for an added visual appeal.