local chicken adobo recipe

What’s good ya’ll? Today I got a recipe for y’all that’s been passed down from my grandma’s grandma’s grandma! We’re making a classic Filipino dish, Chicken Adobo. This is a dish that’ll have you feelin’ like you’re back home in the Philippines, or at least wishin’ you were. So let’s get started.

Chicken Adobo

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 6 garlic cloves, minced
• 1 tsp black peppercorns
• 3 bay leaves

Instructions:

1. In a large bowl, mix together the soy sauce, white vinegar, brown sugar, garlic, black peppercorns, and bay leaves.
2. Add the chicken thighs to the bowl and mix until coated with the marinade. Cover and let marinate in the fridge for at least 1 hour or overnight.
3. Heat a large pot or Dutch oven over medium-high heat. Once hot, remove the chicken thighs from the marinade (reserving the marinade) and sear them in the pot until browned on both sides, about 3-4 minutes per side.
4. Add the reserved marinade to the pot and bring to a boil. Reduce heat to low and let simmer for 30-40 minutes or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and set aside. Increase the heat to high and let the sauce boil until it thickens slightly, about 5-10 minutes.
6. Serve the chicken hot with the thickened sauce spooned over the top.

Ingredients:

• 1 lb chicken thighs
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/2 cup water
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 bay leaf

Instructions:

1. In a large bowl, mix together the soy sauce, white vinegar, water, brown sugar, garlic, and bay leaf.
2. Add the chicken thighs to the bowl and mix until coated with the marinade. Cover and let marinate in the fridge for at least 30 minutes to 1 hour.
3. Heat a skillet over medium-high heat. Once hot, add the chicken thighs (reserving the marinade) and cook until browned on both sides, about 3-4 minutes per side.
4. Add the reserved marinade to the skillet and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes or until the chicken is cooked through and tender.
5. Remove the chicken from the skillet and set aside. Increase the heat to high and let the sauce boil until it thickens slightly, about 5-10 minutes.
6. Serve the chicken hot with the thickened sauce spooned over the top.

Now that’s what I call a good meal! This chicken adobo is flavorful, juicy, and falls off the bone. It’s perfect for a family dinner, or even meal prep for the week. So give it a try, and let me know what you think. Until next time, peace out.