Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
Ingredients
- coconut vinegar: 2 cups
- soy sauce: 0.5 cup
- head garlic, peeled and: 1 piece (chopped)
- bay leaves: 10 piece
- garlic powder: 1 Tbsp
- ½ teaspoons ground black pepper: 1 piece
- ½ teaspoons annatto powder: 1 piece
- ½ pounds cut-up chicken parts: 5 piece
- vegetable oil: 3 Tbsp (divided)
- head garlic, peeled and: 1 piece (chopped)
- ½ teaspoons annatto powder: 1 piece
Metric Conversion
Stages of cooking
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Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
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Remove chicken from the marinade and pat dry. Reserve the marinade.
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Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
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Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
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Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
