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CHICKEN ADOBO

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 55 minutes

Equipment:

casserole with lid

COOK’S NOTES:

Adobo is a Filipino dish where chicken is simmered slowly in a rich marinade of soy sauce and vinegar alongside aromatics like garlic, chilli and black peppercorns. The result is chicken pieces that are tender and infused with a sticky, rich sauce. Palm sugar is an ingredient worth sourcing; its rich, toffee sweetness will add depth to a dish like this.

Ingredients

1kg chicken pieces, bone in (such as thighs and drumsticks)

2 tbsp vegetable oil

10 garlic cloves, peeled but left whole

1 green chilli, halved lengthways

125ml white wine vinegar

100ml reduced salt soy sauce

1 tsp black peppercorns

2 bay leaves

1 tbsp soft light brown sugar or palm sugar

Sea salt and black pepper Steamed rice, to serve

Finely shredded spring onions, to serve

Instructions

1.Season the chicken all over with salt and pepper. Heat the oil in a casserole over a medium–high heat and brown all over. Remove and set aside.

2.Add the garlic cloves, chilli, vinegar, soy sauce and 80ml of water to the casserole along with the black peppercorns, bay leaves and sugar and bubble together for 1 minute.

3.Return the chicken to the casserole, cover with a lid and simmer very gently for 45 minutes until the chicken is tender. Remove the chicken, increase the heat and bubble the sauce away until it coats the back of a spoon.

4.Return the chicken to the sauce. Serve with steamed rice and garnish with the spring onions.

Nutritional

KCALS

542

FAT

26g

SAT FAT

6g

CARBS

39g

SUGARS

6g

FIBRE

1g

PROTEIN

36g

SALT

2.53g

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