Adobo Chicken with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into serving pieces 1.5 kg (3.3 lbs) chicken, cut into serving pieces
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 1 head garlic, minced 1 head garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 3 bay leaves 3 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• 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): 15g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, vinegar, minced garlic, brown sugar, black peppercorns, bay leaves, paprika, dried oregano, dried thyme, and chili flakes (if using). Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
3. 3.
   Heat the cooking oil in a large pan or Dutch oven over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Sear the chicken pieces in the hot oil until browned on all sides. This step adds depth of flavor to the dish.
5. 5.
   Pour the reserved marinade over the seared chicken in the pan. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Allow the chicken to simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Once the chicken is cooked, remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes, or until the sauce has thickened slightly.
7. 7.
   Taste the sauce and adjust the seasoning with salt if needed.
8. 8.
   Serve the adobo chicken hot with steamed rice. Garnish with chopped spring onions or cilantro for added freshness.

Treat your ingredients with care...

• Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
• Vinegar — Opt for cane vinegar or apple cider vinegar for a slightly sweeter and milder flavor.
• Bay leaves — If you don't have bay leaves, you can substitute with dried basil or thyme for a similar aromatic touch.
• Chili flakes — Add more or less chili flakes depending on your desired level of spiciness.
• Cooking oil — Use a neutral oil with a high smoke point, such as vegetable or canola oil, for searing the chicken.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of coconut milk to the sauce during the last few minutes of cooking.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce. Stir well until the sauce thickens.
• Leftover adobo chicken makes a delicious filling for sandwiches or wraps. Simply shred the chicken and use it as a flavorful protein option.
• Experiment with different cuts of chicken, such as thighs or drumsticks, to find your preferred texture and taste.
• Adobo chicken tastes even better the next day as the flavors continue to develop. Consider making a larger batch for leftovers.

Serving advice

Serve the adobo chicken with steamed rice and a side of blanched vegetables, such as bok choy or green beans, to complete the meal. The sauce is perfect for drizzling over the rice, allowing it to soak up all the delicious flavors.

Presentation advice

Arrange the adobo chicken pieces on a platter, garnished with fresh herbs like cilantro or parsley. Drizzle some of the sauce over the chicken for an appetizing presentation. Serve with a bowl of steamed rice on the side.