Filipino Chicken Adobo with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 1 cup (240 ml) white vinegar 1 cup (240 ml) white vinegar
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 8 cloves garlic, minced 8 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 4 cloves 4 cloves
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken, vinegar, soy sauce, minced garlic, bay leaves, black peppercorns, cinnamon stick, star anise, cloves, and brown sugar. Mix well to ensure the chicken is coated in the marinade. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. 2.
   Heat the cooking oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Sear the chicken pieces on both sides until browned. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, pour in the reserved marinade and bring it to a boil. Reduce the heat to low and add the seared chicken back into the skillet. Cover and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
4. 4.
   Once the chicken is cooked, remove it from the skillet and set aside. Increase the heat to medium-high and let the sauce reduce and thicken for about 5 minutes. Season with salt to taste.
5. 5.
   Serve the Filipino Chicken Adobo hot with steamed rice. Drizzle the thickened sauce over the chicken and garnish with fresh cilantro or green onions, if desired.

Treat your ingredients with care...

• Vinegar — Use white vinegar for its mild flavor that complements the other ingredients without overpowering them.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release its aroma and flavor more effectively.
• Star anise — Gently crush the star anise to enhance its fragrance and allow it to infuse into the sauce.
• Cloves — Use whole cloves for a subtle hint of warmth and spice. Remove them before serving.

Tips & Tricks

• For an extra layer of flavor, marinate the chicken overnight to allow the flavors to penetrate the meat.
• Adjust the sweetness and tanginess of the dish by adding more or less brown sugar and vinegar, according to your preference.
• To achieve a thicker sauce, remove the chicken from the skillet once cooked and simmer the sauce on medium-high heat until it reaches the desired consistency.
• Serve the Filipino Chicken Adobo with a side of steamed vegetables or a fresh salad to balance the richness of the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better as the flavors continue to meld.

Serving advice

Serve the Filipino Chicken Adobo hot over a bed of steamed rice. Drizzle the thickened sauce over the chicken and garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the tender chicken pieces on a platter, ensuring they are coated with the glossy sauce. Garnish with a sprinkle of freshly chopped cilantro or green onions for an appealing touch. Serve alongside a mound of steamed rice to complete the presentation.