CHICKEN ADOBO

A sticky, glazed chicken with Filipino roots. Both sweet & savoury, coated with a mixture of soy sauce, brown sugar, peppercorns & garlic.

PREP 10m

COOK 45m

TOTAL 55m

SERVES 3-4

Ingredients:

- 6-8 chicken thighs (bone in/skin on)
- 1 onion, sliced
- 8 garlic cloves, peeled
- 1 tbsp ginger, finely diced
- 3 tbsp brown sugar/ coconut sugar
- 3 bay leaves
- 1 tbsp black peppercorns
- 2tbsp cider vinegar
- 8 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 200ml water

Instructions:

  1. Heat oil in a large pan and brown the chicken thighs on both sides, remove and leave aside.

  2. Drain some oil/ fat leaving around 1 tbsp and add the sliced onion in to fry and soften slightly then add the garlic, ginger and chicken back in.

  3. Add the sugar, peppercorns and bay leaves along with the vinegar and soy sauce.

  4. Cover the pan with a lid and simmer on a medium heat for 30 minutes then remove the lid and simmer for an additional 10-15 minutes to thicken the sauce.

  5. Whilst thickening the sauce, make the rice according to packet instructions, usually 10 minute boil and 5 minutes rest for basmati, sticky rice usually has a much longer rest at 30 minutes so start this earlier.

Serve & enjoy!