Yo, have y’all ever had some bomb-ass Dry Chicken Adobo? If not, lemme put y’all on to this recipe I found. Check out these two different takes on it:
Dry Chicken Adobo – My Mothers’ Kitchens
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 8 cloves garlic, crushed
- 1 tsp peppercorns, crushed
- 3 bay leaves
- 1 tbsp brown sugar
- 1/4 cup water
- 1/4 cup vegetable oil
Instructions:
- In a large bowl, whisk together soy sauce, vinegar, garlic, peppercorns, bay leaves, brown sugar, and water.
- Add chicken thighs to marinade and toss to coat. Cover and refrigerate for at least 2 hours, but preferably overnight.
- Preheat oven to 425°F. Remove chicken from marinade and pat dry.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. When hot, add chicken, skin-side down, and cook until browned, about 5-7 minutes.
- Flip chicken over and transfer skillet to the oven. Bake until cooked through and crispy, about 18-20 minutes.
- Serve with rice and your favorite veggies.
Pinatuyong Adobong Manok (Dried Chicken Adobo)
Ingredients:
- 2 lbs chicken thighs, cut into serving pieces
- 1 cup soy sauce
- 1/2 cup white vinegar
- 8 cloves garlic, crushed
- 1 tsp peppercorns, crushed
- 3 bay leaves
- 1 tbsp brown sugar
Instructions:
- In a large pot or wok, combine chicken, soy sauce, vinegar, garlic, peppercorns, bay leaves, and brown sugar.
- Bring mixture to a boil over high heat. Then, reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and most of the liquid has evaporated, about 45-60 minutes.
- Once the liquid has evaporated, continue cooking the chicken until it starts to dry out and becomes crispy, stirring occasionally, about 20-30 minutes more.
- Serve with rice and your favorite veggies.
Man, I’m telling y’all, these two recipes are hittin’ different. They’ve got that perfect balance of sweet and salty, and that crispy chicken is just *chef’s kiss*. Y’all gotta try ’em out and let me know what you think.
