Travel With Food: Chicken Adobo
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One of the best things about travelling has got to be the new food we get to try. Even though we cannot travel right now, there are plenty of traditional recipes from all around the world that we can replicate in the comfort of our own home. To help you get the most authentic and incredible recipe to try at home, we’ve teamed up with celebrity personality Chef Bob, who will share his recipes for some of his favourite dishes from around the region. Join us as we bring the food to your screen.
Did you catch Chef Bob making his Thai Fish Maw Salad last episode? If you haven’t, travel to Thailand for a quick run and come back here, where we will bring you to the Philippines to cook a quintessentially pinoy dish, Chicken Adobo.
Comforting, simple to make and perfect with white rice, the Chicken Adobo is a fond staple of the Filipinos. Try this recipe in the comfort of your own home.
For the full recipe, scroll on for a list of ingredients and instructions!
Ingredients
1 whole chicken, cut into 8 pieces
1 large onion, sliced
Minced garlic, 2 tablespoons
Fried garlic, 1 tablespoon
Apple cider vinegar, 50ml
Soy sauce (kicap manis), 90ml
Vegetable oil, 2 tablespoons
Garlic powder, 1 tablespoon
White pepper, 2 teaspoon
Method
1) Mix soya sauce and garlic powder in a bowl, before adding in the chicken pieces and bayleaf. 2) Marinate the mixture for an hour in the fridge.
3) Heat oil in a large cast iron skillet over medium-high heat.
4) Remove chicken from marinade and keep the sauce aside.
5) Brown the marinated chicken until golden brown on both sides, then remove.
5) In the same pan used to brown the chicken, stir in sliced onion and minced garlic. Sauté until the onion slices are caramelised.
6) Deglaze the pan with apple cider vinegar and add in the chicken marinade. Bring it to boil.
7) Add in the chicken that you set aside, reduce heat to medium-low, cover the pot and simmer.
8) About 15-20 minutes later, the chicken should be cooked-through and tender.
9) Garnish with fried garlic and serve with piping hot white rice.
