How to Cook Adobo
Place chicken into a 4 ½ qt heavy bottomed cooking pot with a lid., Add water, vinegar, soy sauce, garlic, bay leaves, pepper., Braise the chicken in the covered pot., Remove the chicken, but reserve the sauce., Brown the chicken pieces., Drain any...
Step-by-Step Guide
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Step 1: Place chicken into a 4 ½ qt heavy bottomed cooking pot with a lid.
Make sure all the chicken pieces are about the same size so they will cook evenly. , Mix to combine thoroughly, then cover the pot. , Bring to a boil over medium high heat, then reduce heat to med-low and simmer for 40-50 minutes, or until chicken is almost cooked. , Set the sauce aside to be strained, reduced, and poured over the chicken later. , In a large frying pan, heat the oil to medium high.
Then, brown the chicken on all sides. , Set the chicken pieces on a plate covered in paper towels. , If you’re in a more casual setting, you can just add the chicken back to the cooking pot after the sauce is ready. , Remove the bay leaves, and the peppercorns if you find them too spicy.
If you want a smoother sauce, strain it with a strainer.
If desired, skim any excess fat from the top with a cold spoon or a fat separator. , Remember to add the salt after you reduce the sauce, as it will get saltier from the soy sauce as it boils down.
If you prefer a thinner, less salty sauce, add a little water and reheat.
For a thicker sauce, heat the sauce on medium-high heat until it is reduced to your desired consistency.
Stir occasionally, making sure not to let the sauce burn on the bottom. , Either pour over the chicken on your serving platter, or put the chicken back into the pot. , Adobo is traditionally served over steamed rice.
Pour a little extra sauce over the rice, if desired. -
Step 2: Add water
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Step 3: vinegar
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Step 4: soy sauce
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Step 5: garlic
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Step 6: bay leaves
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Step 7: pepper.
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Step 8: Braise the chicken in the covered pot.
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Step 9: Remove the chicken
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Step 10: but reserve the sauce.
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Step 11: Brown the chicken pieces.
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Step 12: Drain any excess oil from the chicken.
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Step 13: Place the chicken onto your serving dish.
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Step 14: Strain the sauce.
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Step 15: Adjust the sauce to your desired thickness
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Step 16: and add salt if desired.
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Step 17: Combine sauce with the chicken.
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Step 18: Serve and enjoy!
Detailed Guide
Make sure all the chicken pieces are about the same size so they will cook evenly. , Mix to combine thoroughly, then cover the pot. , Bring to a boil over medium high heat, then reduce heat to med-low and simmer for 40-50 minutes, or until chicken is almost cooked. , Set the sauce aside to be strained, reduced, and poured over the chicken later. , In a large frying pan, heat the oil to medium high.
Then, brown the chicken on all sides. , Set the chicken pieces on a plate covered in paper towels. , If you’re in a more casual setting, you can just add the chicken back to the cooking pot after the sauce is ready. , Remove the bay leaves, and the peppercorns if you find them too spicy.
If you want a smoother sauce, strain it with a strainer.
If desired, skim any excess fat from the top with a cold spoon or a fat separator. , Remember to add the salt after you reduce the sauce, as it will get saltier from the soy sauce as it boils down.
If you prefer a thinner, less salty sauce, add a little water and reheat.
For a thicker sauce, heat the sauce on medium-high heat until it is reduced to your desired consistency.
Stir occasionally, making sure not to let the sauce burn on the bottom. , Either pour over the chicken on your serving platter, or put the chicken back into the pot. , Adobo is traditionally served over steamed rice.
Pour a little extra sauce over the rice, if desired.
About the Author
Virginia Patel
Professional writer focused on creating easy-to-follow crafts tutorials.
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