chicken adobo recipe guam

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By alie

Yo, you know what’s good? Chicken Adobo. So flavorful, so juicy, you’ll be licking your fingers after every bite. Check out these two recipes I found:

Chicken Adobo

Chicken Adobo


This recipe I found on Pinterest, and it looked too good not to share. Here’s what you need:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup brown sugar
  • 1 head garlic, peeled and smashed
  • 2 bay leaves
  • 1 tsp whole black peppercorns

Here’s what you do:

  1. In a large pot or Dutch oven, combine the chicken, soy sauce, vinegar, water, brown sugar, garlic, bay leaves, and black peppercorns. Bring to a boil over high heat, then lower the heat to a simmer and cook, covered, for 25-30 minutes, or until the chicken is cooked through and tender.
  2. Remove the chicken from the pot and arrange on a serving platter. Skim off any excess fat from the cooking liquid, and continue to simmer the liquid until it reduces to a thick, syrupy sauce, about 10-15 minutes.
  3. Pour the sauce over the chicken, and serve hot with steamed rice or potatoes.

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo
If you’re looking for a quicker way to make chicken adobo, check out this recipe from Pressure Cook Recipes. Here’s what you need:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 1 head garlic, peeled and smashed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 2 tbsp water

Here’s what you do:

  1. Combine the chicken, soy sauce, vinegar, brown sugar, garlic, bay leaves, black peppercorns, and water in the Instant Pot. Close the lid and set the valve to “Sealing.”
  2. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before carefully releasing any remaining pressure.
  3. Remove the chicken from the Instant Pot and keep warm. Turn on the “Saute” function and let the sauce simmer until it thickens, about 5-10 minutes.
  4. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the sauce and stir until thickened, about 1-2 minutes.
  5. Pour the sauce over the chicken and serve hot with steamed rice or potatoes.
See also  datu puti chicken adobo recipe

So there you have it, two delicious recipes for chicken adobo. Give them a try and let me know which one you like best!

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