Adobo is considered a national dish in the Philippines and while there might be a lot of versions depending on the region where you come from, the main ingredients remain very basic and are a pantry staple – consists of meat or even vegetables, vinegar, soy sauce, peppercorns and garlic.
I hope you will enjoy this Chicken Adobo as much as we do here at home and a friendly advice, please prepare enough cooked rice! 🙂
- 500 grams chicken drumsticks or any other chicken parts of your choice
- 1/3 cup Kikkoman Soy Sauce
- 1/2 cup vinegar
- 1 teaspoon freshly cracked peppercorns
- 7 cloves garlic, crushed
- 3 small bay leaves
- 2 tablespoons brown sugar
- Combine all ingredients in a large bowl, toss and cover. Set aside in the fridge for at least 30 minutes to marinade.
- Remove the chicken from the marinade but save the marinade for later use.
- In a heavy-bottomed pan, heat 2-3 tablespoons of cooking oil. Pan fry the marinated chicken legs for about 3-4 minutes each side or until golden brown.
- Add the chicken pieces back to your pan then add your reserved marinade. Let it cook further under slow to medium heat for 30 minutes or until the sauce has thicken and the chicken is tender. Serve and enjoy with still warm cooked rice! 🙂
- You can marinate your chicken overnight for better flavor. The meat will absorb more of the flavor the longer the marinade
- If you like more sauce or ”sarsa”, you can double the amount of soy sauce, vinegar and add a little more sugar.
- If using ground pepper, only use 1/2 or 1/4 of a teaspoon. I personally prefer more pepper.
- If you don’t have any access to sugarcane or white vinegar, feel free to use whatever vinegar available in your area. For example, I used apple cider vinegar instead.
- If you want a little kick, you can add chili flakes
- You may also use other chicken parts of your choice
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