Oct 16 2010
CHICKEN ADOBO
My chicken adobo recipe is my moms adobo recipe, when I was younger my mom used to cook this for us not with broiler chicken but with native ones. We used to complain about the chicken’s gangly feet, I forgot they’re native ones, lol. But I swear adobo prepared with native chicken is naturally sweeter.
For this recipe, I used;
¼ kilo Chicken thigh (I normally use this cut because my kids love bone chomping)
4 cloves garlic, minched
1 big onion, chopped
1 thumb size ginger, minched
5 dried laurel leaves
2 tbsp. brown sugar
1 cup soy sauce
Dash of pepper
Just combine all the ingredients and let it stand for at least 3 hours in the ref.
When cooking, fry the chicken thighs first in a little oil until slightly brown, add another batch of minched onions and garlic, when the garlic begins to brown, add the soy sauce marinade, let it boil to cooked the thighs completely, then lower the fire just enough to let the sauce simmer until thick.
Serve hot with freshly cooked rice.
Best eaten with bare hands.
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