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This food blog specializes in savory recipes, offering a wide array of main courses, pasta dishes, chicken bakes, and more. It's the perfect online resource for busy individuals seeking to enjoy delicious, home-cooked meals without dedicating hours in the kitchen. Our site features simple, everyday recipes made from scratch, ideal for anyone looking to elevate their daily dining experience with minimal effort.

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Home » Recipe Index » Chicken Adobo Recipe

Chicken Adobo Recipe

October 20, 2023 by NouraChicken

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Looking for a new recipe to try out? Look no further than this delicious Chicken Adobo recipe! This Filipino dish is packed with flavor and is sure to become a family favorite in no time. With a perfect balance of tangy and savory flavors, it’s a dish that’s perfect for any occasion.

Chicken Adobo RecipeSAVE THIS!

Chicken Adobo Recipe
INGREDIENTS:
three bay leaves
4 tsp entire black peppercorns
1 tbsp impartial oil
1.Five lbs bone-in/skin-on chicken thighs and 1.5lbs pores and skin-on chicken wings/drumettes
half cup apple cider vinegar
half cup shoyu (soy sauce)
1/2 cup lager beer
1 tbsp brown sugar
five garlic cloves, peeled and smashed

Chicken Adobo Recipe

METHOD:
Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and weigh down three/4 of the peppercorns with a mortar and pestle.
Pour the oil within the dutch oven and brown fowl in batches, skin aspect down, until golden brown and fat has rendered (6-8min).
Wiggle fowl every so often to make sure the pores and skin doesn’t stick. Place all the bird on a plate as you figure the batches. Once carried out, pour out all however 1 tbsp of oil.
Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for two mins.
Add the chicken and any juices and flow warmness to med-high, to bring to a low boil. Lower the heat to med-low, cowl and cook dinner for 45min, flipping the bird midway via.
Remove the lid and simmer for 15min. Remove the fowl and vicinity pores and skin-side up on a baking sheet.
Turn the heat to high and allow the sauce lessen to 1/2 (5-6min).

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Noura Glonfo

Hi and welcome! I’m Chef Noura, and I’m so happy you’re here! Cooking has always been more than just a hobby for me—it’s a true passion. What began as a spark of curiosity in the kitchen turned
into a deep love for creating delicious, easy-to-follow recipes that anyone can enjoy.
Find out more about me and my cooking philosophy.
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