Tuesday, November 11, 2014

Candice's Cusina Chicken Adobo

Candice's Cusina's chicken adobo
I love making chicken adobo because it's a one-pot wonder! Simple ingredient list and really easy to cook. Plus it was the first Filipino dish I learned how to cook, taught by my Mom. 

Adobo is a national dish of the Philippines, a cooking method of braising meat, seafood or veggies in vinegar, soy sauce, garlic, bay leaves and peppercorns. So every Filipino family has their own delicious version. 

The one key ingredient in every adobo, is vinegar, introduced by the Spanish in the 1600s to help preserve food when there wasn't refrigeration.  
The vinegar helps to preserve the adobo and actually tastes better when the meat sits in the sauce for 1 to 2 days, so adobo is great for leftovers!

Here's my FOODIEO of how to make my version of chicken adobo. Enjoy!! xx


3lbs of chicken thighs & drumsticks bones-in 
3 tbsp of minced garlic
1 tsp of kosher salt
1 tbsp of whole pepper corns 
1/4 cup of brown sugar
1/4 cup rice wine vinegar
1/4 cup water
1 1/2 cups of soy sauce
1/4 cups of dark soy sauce
2 bay leaves
4 tbsp of coconut oil


1. In a 3-4 liter sauce pan, put the chicken, garlic, salt, peppercorns, sugar, vinegar, water, soy sauce, dark soy sauce, and bay leafs. Bring to a boil and then simmer for about 30 minutes, stirring periodically. Remove any impurities that float up to the top of the stew.
2. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender and cooked.
3. Allow the stock to reduce by half.
4. Heat the oil in a wok or frying pan. Fry the chicken pieces until they are golden brown and crispy.
5. Transfer the chicken back into the adobo sauce and place onto a serving platter. Serve with steamed jasmine rice. Masarup!

Chicken adobo, masarup!