Filipino Chicken Adobo Serves: 6-8Difficulty – Intermediate A new winner with the kids this sticky, sweet and salty chicken is easy to make and so tasty with a few simple ingredients. Serve with my garlic rice and smashed cucumber salad for a complete Filipino meal. INGREDIENTS 750g (6-8) chicken thigh fillets (each fillet cut in half for thermal method) Marinade 85g/ 1/3 cup light soy sauce 85g/ 1/3 cup white vinegar 3 garlic cloves (crushed) 4 bay leaves, fresh or dried Cooking 10g/2tbsp vegetable or peanut oil 1 small brown onion (diced for traditional method) 3 garlic cloves (crushed for traditional method) 30g / 2 tbsp brown sugar 250g / 1 cup water for traditional method 80g / ¼ cup water for thermal method 2tsp cracked pepper Thermal Method Place the garlic into the bowl and chop 3 seconds, speed 5. Add in the remaining marinade ingredients and mix 10 seconds, speed 2. Transfer to a large bowl and add in the chicken. Marinade for at least 20 minutes in the fridge. Remove the chicken from the marinade but keep the marinade. Heat half the oil in the bowl for 1 minute, 100 degrees, speed 1. Add the chicken pieces one by one and cook 3 minutes, 120 degrees, reverse, speed half. Remove all contents of bowl and set aside. Without washing the bowl, heat the remaining oil in the bowl for 1 minute, 100 degrees, speed 1. Add in the garlic and onion and fry on a medium heat for 2 minutes. Add the reserved marinade, sugar, water and cracked pepper. Cook for 8 minutes, 100 degrees, speed 1 with the measuring cup off. Make sure the chicken is cooked through. If not, cook for a further 2-3 minutes. If the sauce isn’t yet a thick jam like sauce then remove the chicken and continue to reduce the sauce with the measuring cup off 6 minutes, 100 degrees, speed 1. Once the sauce has thickened, return the chicken to the bowl to cover in the sticky sauce for 20 seconds, reverse, speed 0.5/half. Serve with my garlic rice and smashed cucumber salad. Traditional Method Place all the marinade ingredients in a large bowl and add in the chicken. Marinade for at least 20 minutes in the fridge. Remove the chicken from the marinade but keep the marinade. Heat half the oil in a frypan and fry the chicken for 1 minute on each side then remove and set aside. You may need to do this in batches. Heat the remaining oil in the frypan and add in the garlic and onion and fry on a medium heat for 2 minutes. Add the reserved marinade, sugar, water and cracked pepper. Bring it to a simmer on medium heat and cook for 5 minutes. Add in the chicken right side down and cook for 10 minutes then turn and cook for a further 10 minutes. If the sauce isn’t yet a thick jam like sauce then remove the chicken and continue to reduce the sauce. Once the sauce has thickened, return the chicken to the pan to cover in the sticky sauce. Serve with my garlic rice and smashed cucumber salad.
