I recently discovered the most amazing recipe for Filipino Chicken Adobo! This dish is a classic in Filipino cuisine, and I can definitely see why. It’s so flavorful and delicious, and the best part is that there are two versions of the recipe – one for the stovetop and one for the crockpot. So no matter what your cooking preference is, you can make this amazing dish!
To start, let’s take a look at the stovetop version. First, you’ll need to gather your ingredients:
– 3 pounds bone-in, skin-on chicken thighs
– 1 cup white vinegar
– 1 cup soy sauce
– 1 cup water
– 1/2 cup brown sugar
– 1 head of garlic, peeled and smashed
– 1 teaspoon whole black peppercorns
– 3 bay leaves
Once you have your ingredients ready, it’s time to start cooking! In a large pot, combine the vinegar, soy sauce, water, brown sugar, garlic, black peppercorns, and bay leaves. Stir to combine, then add the chicken to the pot. Be sure to coat the chicken in the sauce.
Turn the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30 minutes. After 30 minutes, remove the lid and continue to simmer for an additional 20-30 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, let’s take a look at the crockpot version of this recipe. Here are the ingredients you’ll need:
– 3 pounds bone-in, skin-on chicken thighs
– 1 cup white vinegar
– 1 cup soy sauce
– 1 cup water
– 1/2 cup brown sugar
– 1 head of garlic, peeled and smashed
– 1 teaspoon whole black peppercorns
– 3 bay leaves
To make this version of the recipe, simply combine all of the ingredients in your crockpot. Be sure to coat the chicken in the sauce. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
Now that we’ve looked at both versions of this amazing recipe, let’s take a look at the ingredients and instructions in a little more detail. Here’s a breakdown of the directions for each version of the recipe:
Stovetop Version:
1. In a large pot, combine the vinegar, soy sauce, water, brown sugar, garlic, black peppercorns, and bay leaves. Stir to combine.
2. Add the chicken to the pot, being sure to coat the chicken in the sauce.
3. Turn the heat to high and bring the mixture to a boil.
4. Reduce the heat to low and simmer the chicken in the sauce, covered, for 30 minutes.
5. After 30 minutes, remove the lid and continue to simmer the chicken in the sauce, uncovered, for an additional 20-30 minutes, or until the chicken is cooked through and tender.
6. Remove the bay leaves before serving.
Crockpot Version:
1. Combine all of the ingredients in your crockpot, being sure to coat the chicken in the sauce.
2. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
3. Remove the bay leaves before serving.
And there you have it! Two amazing versions of Filipino Chicken Adobo that are sure to be a hit with your family and friends. Whether you prefer the stovetop or crockpot version, one thing is for sure – this recipe is delicious and flavorful, and it’s sure to become a new family favorite.
