Simple Filipino Chicken Adobo | Kenji's Cooking Show
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Find my books and stuff here: https://www.kenjilopezalt.com/
Here's Alvin Cailan's Chicken Adobo recipe from Amboy: http://www.positivelyfilipino.com/magazine/the-happy-home-cook-amboy-adobo
Here's my basic recipe:
2-3 (900 to 1350g) pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt
1-2 tablespoons (15-30ml) neutral oil such as rice bran or canola
A big pinch ground black pepper plus 30-40 whole black peppercorns
15-20 whole cloves garlic, smashed
1 cup (240ml) cane, coconut, or distilled white vinegar
2/3 cup (160ml) Filipino soy sauce (Japanese shoyu or a mix of Chinese dark and light soy sauce works)
5 ounces (145g) brown or palm sugar
A few bay leaves
1. Season the chicken lightly with salt. Heat the oil in a wok or large saucepan over medium-high heat until shimmering. Add the chicken and cook, turning occasionally, until lightly browned all over, about 4 minutes.
2. Add the ground and whole black pepper and the garlic and stir to combine. Add the vinegar, soy sauce, sugar, and bay leaves, and stir to combine.
3. Bring to a boil, reduce to a bare simmer, cover, and cook for 30 minutes. Turn chicken, cover again, and cook until the chicken is fully tender and the sauce is thick and coats the chicken pieces in a dark glaze. Serve the chicken and sauce with rice.
Find my books and stuff here: https://www.kenjilopezalt.com/
Here's Alvin Cailan's Chicken Adobo recipe from Amboy: http://www.positivelyfilipino.com/magazine/the-happy-home-cook-amboy-adobo
Here's my basic recipe:
2-3 (900 to 1350g) pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt
1-2 tablespoons (15-30ml) neutral oil such as rice bran or canola
A big pinch ground black pepper plus 30-40 whole black peppercorns
15-20 whole cloves garlic, smashed
1 cup (240ml) cane, coconut, or distilled white vinegar
2/3 cup (160ml) Filipino soy sauce (Japanese shoyu or a mix of Chinese dark and light soy sauce works)
5 ounces (145g) brown or palm sugar
A few bay leaves
1. Season the chicken lightly with salt. Heat the oil in a wok or large saucepan over medium-high heat until shimmering. Add the chicken and cook, turning occasionally, until lightly browned all over, about 4 minutes.
2. Add the ground and whole black pepper and the garlic and stir to combine. Add the vinegar, soy sauce, sugar, and bay leaves, and stir to combine.
3. Bring to a boil, reduce to a bare simmer, cover, and cook for 30 minutes. Turn chicken, cover again, and cook until the chicken is fully tender and the sauce is thick and coats the chicken pieces in a dark glaze. Serve the chicken and sauce with rice.
