Chicken adobo
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 536, total fat 25 G., saturated fats 7 G., proteins 51 G., carbohydrates 22 G., fiber 1 G., cholesterol 245 mg, sodium 1162 mg, sugar 5 G.
Calories 536, total fat 25 G., saturated fats 7 G., proteins 51 G., carbohydrates 22 G., fiber 1 G., cholesterol 245 mg, sodium 1162 mg, sugar 5 G.
This incredibly simple Filipino dish can be made the night before. The chicken is first marinated in a spice mixture with soy sauce and brown sugar, then simmered in the same marinade in a casserole dish. Once tender, quickly grill it in the oven. Serve with rice, drizzling with the sauce from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon black peppercorns
- A large pinch of red pepper flakes
- 4 cloves garlic, crushed
- 2 bay leaves
- 8 chicken drumsticks (1-1.2 kg total)
- 1 green onion, thinly sliced
- Boiled rice, for serving
We recommend
Recipes with similar ingredients: chicken drumsticks, apple cider vinegar, rice, bay leaf, green onions
Cooking the dish according to the recipe:
- Combine vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaf, and 0.5 cups of water in a large zip-lock plastic bag. Seal and shake to distribute the ingredients evenly and dissolve the sugar.
- Open the bag, add the chicken, and reseal. Shake to distribute the marinade over the chicken. Refrigerate for at least 2 hours or overnight.
- Position the oven rack on the top shelf and preheat the oven to broil. Line a baking sheet with foil.
- Pour everything from the bag into a large Dutch oven or saucepan and arrange the chicken in a single layer. Bring to a boil over high heat; cover, reduce heat to low, and simmer, turning the legs occasionally, until the chicken is tender and the internal temperature reaches 165°F (74°C) in the deepest part of the leg, 25-30 minutes. Remove the lid and transfer the chicken to the prepared baking sheet.
- Increase the heat and bring the remaining liquid in the saucepan to a boil. Cook until it has evaporated and is slightly thinner than maple syrup, 7-9 minutes. Strain the sauce and discard the solids.
- Meanwhile, broil the chicken until browned in spots, turning once, about 3-4 minutes per side. Transfer to a shallow bowl and pour the sauce over it. Sprinkle with green onions and serve with rice.
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