Abodo Chicken

4 servings

A delicious, sweet, and savory take on a Chicken dish originating from the Philippines, Chicken Adobo. A large hint of Soy sauce, with the tang of Rice Wine vinegar and a slight spice from the Black Peppercorns, is simple, quick, and, ultimately, delicious.

Faceless Chef Resident Chef

January 4, 2024

30 min.
3+ h.
1/5

Ingredients:

Chicken & Marinade:

2 LB of chicken thighs - skinless and boneless (optionally use bone-in)
4 cloves of garlic - peeled and grated (or pressed)
⅓ cup of light soy sauce
⅓ cup of rice wine vinegar
4 bay leaves

Others:

2 TBSP of frying oil (adjust if needed)
1 onion - diced
3 cloves of garlic - peeled and grated (or pressed)
1 TBSP of pepper - whole
1 TBSP of dark soy sauce
3 TBSP of dark brown sugar
2 cups of water

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Small Hand Grater or Garlic Press
1x French Whisk (or other whisk)
1x Medium Mixing Bowl (4 – 5 QT)
1x Plastic Wrap
1x Large Sauté Pan or Stir Fry Pan
1x Tongs
1x Plate

Recipes

Best served with:

Rice

Directions:

1. Marinate:

1.1. Place in to the medium mixing bowl:

4 cloves of garlic – grated (or minced)
⅓ cup of light soy sauce
⅓ cup of rice wine vinegar
4 bay leaves

And thoroughly stir.

1.2. Add:

2 LB of chicken thighs – skinless and boneless

And gently cover with the marinated.

1.3.

Cover with a food wrap and place it to marinate into the refrigerator for at least 2 hours, and preferably for 12 hours or longer.

2. Sear:

2.1. Preheat the saute pan on medium-high heat with 1 TSBP of frying oil and add:

Marinated chicken

Important:
Reserve the marindate for the later step.

2.2.

Brown the chicken from both sides.

2.3.

Remove from the pan and palce it on plate for the later step.

3. Saute:

2.1. Preheat the same saute pan on medium-high heat with 1 TSBP of frying oil and add:

1 onion – diced
3 cloves of garlic – peeled and grated (or minced)

And saute until soft (for about 2 – 3 minutes).

Important:
No need to clean the pan from the previous step.

2.2. Add:

1 TBSP of pepper – whole
1 TBSP of dark soy sauce
3 TBSP of dark brown sugar

And thoroughly stir it together.

4. Stew:

4.1. Add to the pan:

Seared chicken tights
2 cups of water

4.2.

Bring to the boil.

4.3. Then simmer until chicken is fully cooked * and sauce is almost thick in texture (usally for about 25 minutes).

Tip:
If the sauce is not thick enough, remove the Chicken from the pan and reduce the liquid further before returning the Chicken and coating it in the sticky mixture.

5. Serve with Rice and garnish with Spring Onion Greens.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.

Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

About the Author:

Faceless ChefResident Chef

# 2

0 Followers

Published Recipes: 11
Av. Recipe Evaluation:
Location: United Kingdom
Member since: 2023-10-17

Profile & Recipes

Add My Review

If you want to add your review, you must log in.

Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.