Transform your kitchen into a filipino masterpiece: a detailed tutorial on how to make chicken adobo from scratch

Embark on a culinary adventure and discover the secrets of the beloved Filipino dish, chicken adobo. This savory and aromatic stew is a staple in every Filipino household and is sure to tantalize your taste buds. With this comprehensive guide, you’ll learn step-by-step how to make chicken adobo from scratch, ensuring an authentic and flavorful experience.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup vinegar (white, apple cider, or rice vinegar)
• 1/4 cup water
• 1 tablespoon brown sugar
• 5 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon black peppercorns

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken, soy sauce, vinegar, water, brown sugar, garlic, bay leaf, and black peppercorns. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes or overnight for best flavor.

2. Sauté the Chicken: Heat a large skillet or Dutch oven over medium heat. Drain the chicken from the marinade, reserving the marinade. Add the chicken to the hot skillet and cook until browned on all sides.

3. Add the Marinade: Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 15 minutes, or until the chicken is cooked through.

4. Add the Bay Leaf: Remove the bay leaf from the skillet.

5. Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Gradually add the cornstarch mixture to the skillet while stirring constantly. Simmer for 5 minutes, or until the sauce has thickened.

6. Serve: Transfer the chicken adobo to a serving dish and serve hot with rice.

Tips for Perfect Chicken Adobo

• Use dark meat chicken: Chicken thighs or legs provide more flavor and tenderness.
• Marinate overnight: Allowing the chicken to marinate overnight will enhance its flavor.
• Don’t overcook the chicken: Overcooked chicken will become dry and tough.
• Adjust the sweetness: If you prefer a sweeter adobo, add more brown sugar to taste.
• Garnish with green onions: For a fresh and colorful touch, garnish the chicken adobo with chopped green onions.

Variations

• Pork Adobo: Substitute chicken with pork shoulder or belly.
• Spicy Adobo: Add 1-2 chopped chili peppers to the marinade for a kick.
• Coconut Milk Adobo: Add 1 cup of coconut milk to the marinade for a creamy and flavorful twist.
• Fried Adobo: After marinating, fry the chicken until golden brown before simmering in the sauce.

Conclusion

Making chicken adobo from scratch is a culinary journey that will reward you with a delicious and authentic Filipino dish. By following these steps and experimenting with variations, you can create a customized adobo that will impress your family and friends. Embark on this culinary adventure today and experience the irresistible flavors of the Philippines.

FAQ

1. Can I use any type of vinegar?
Yes, you can use white, apple cider, or rice vinegar.

2. Can I substitute chicken with another meat?
Yes, you can use pork shoulder or belly instead of chicken.

3. How long can I store chicken adobo?
Chicken adobo can be stored in an airtight container in the refrigerator for up to 3 days.

4. Can I freeze chicken adobo?
Yes, chicken adobo can be frozen for up to 2 months.

5. What is the best way to serve chicken adobo?
Chicken adobo is traditionally served with rice. It can also be served with vegetables or noodles.