Ate Nini’s Adobo
(from bubblewrap’s recipe box)
My adobo experimentation.
Source: Compiled from various websites.
Prep time: 15 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Filipino
Ingredients
- 1 large onion
- 1 head of garlic, crushed
- 1 tablespoon of black peppercorns
- 3 bayleaves
- 1 pack of chicken thighs
- 1/2 cup of vinegar (preferrably a filipino variety, like coconut or spicy coconut vinegar)
- 1/4 cup of soy sauce
- 2 oz fresh ginger
- 5 chopped scallions
- 1 small chilli, chopped
- Optional:
- Chicken livers, chickpeas, cubed potato
Directions
-
Heat the oil in a large clay or heavy-bottomed pot over medium-high heat. Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes. Add the chicken, vinegar, soy sauce, chilli pepper, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour. You can serve the chicken over rice with a sautéed vegetable on the side now, or refrigerate it overnight.
-
Take the adobong out of the refrigerator and allow to come to room temperature. Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated. The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.