Chicken Adobo – Filipino Braised Chicken
Chicken braised in soy sauce, vinegar, garlic and bay – the national dish of the Philippines.
- 50 min
- 555 kcal / serving
- easy
- Protein
- 42 g
- Fat
- 40 g
- Carbs
- 5 g
Contains: soy, sulphites, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g chicken legs
- 80 ml soy sauce
- 80 ml white wine vinegar
- 8 garlic cloves
- 3 bay leaves
- 1 tsp black peppercorns
- 1 tsp brown sugar
- 2 tbsp oil
- 200 ml water
- 1 spring onion
Method
- Mix the chicken legs with the soy sauce, bruised garlic, bay leaves and peppercorns and marinate for 30 minutes.
- Drain the meat and keep the marinade. Heat the oil and brown the legs skin side down for 5 minutes.
- Turn them, pour in the marinade and the water and bring to the boil.
- Braise covered over low heat for 25 minutes.
- Add the vinegar and sugar and reduce uncovered for 10 minutes until the sauce turns glossy and syrupy.
- Scatter with spring onion rings and serve with rice.
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