This tasty Filipino dish will have you begging for more. Once the chicken is marinated, the rest happens quite quickly. Serve with rice and sautéed bok choy for a healthy, Asian-inspired dinner.
The key ingredients to this classic Filipino dish are vinegar and soy sauce. The Spanish word, ‘adobo’ literally translates to ‘marinade’.
Time: 1 hour, plus 2 hours for marinade
- 1kg chicken pieces
- 4 cloves garlic, crushed
- 1 cup cider vinegar
- 1 1/2 cups chicken stock
- 1 bay leaf
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns, cracked
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oil
Combine all the ingredients, except the oil in a large bowl. Cover and refrigerate for two hours.
Transfer the mixture to a large heavy-based pan and bring to a boil over high heat. Reduce the heat, cover and simmer for 30 minutes. Uncover the pan and continue cooking for 10 minutes, or until chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid back to a boil, and cook over high heat for 10 minutes or until reduced by half.
Heat the oil in a wok or large non-stick frying pan and add the chicken in batches. Cook each on over medium heat for five minutes, or until crisp and crown. Pour the sauce over the chicken pieces and accompany with rice.