A classic Filipino dish with a twist
In English “adobo” means vinegar-braised. It is a cooking process that allows meat to stew and simmer in vinegar until it is tender and flavorful. There are many variations of adobo, using different kinds of meat and seafood. My family’s favorite is chicken adobo, paired with a hefty serving of steamed rice. Here is a contemporary twist on this classic Filipino dish that is sure to make anyone’s mouth water.
- 3 1/2 lbs (2 standard trays) boneless and skinless chicken thighs
- 2 medium garlic bulbs, cloves peeled
- 3-5 pcs dried bay leaves
- 1 1/2 cups balsamic vinegar
- 1/4 cup soy sauce
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp sesame oil
2 tbsp soy sauce
2 tbsp vegetable oil
A bunch of fresh chives, chopped
In high heat place the first 9 ingredients in a large pan and cover with a lid. Bring to a full boil.
Turn down heat to medium. After 20 minutes turn chicken pieces over. Allow to simmer for another 20 minutes until meat is tender (internal temp. 170 degrees F)
Take out the chicken. Set aside the sauce and garlic cloves in a small bowl.
Using the same pan heat vegetable oil. Place chicken thighs in the pan and drizzle with soy sauce. Fry both sides of chicken pieces until golden brown. Transfer to a serving plate.
Strain garlic from sauce then fry until crispy and golden. Place over chicken in the serving plate.
Pour sauce into the pan and simmer until it thickens. Pour sauce over thicken thighs.
Top with chopped chives. Pair with steamed or fried rice. Serve and enjoy!