Brad's chicken adobo. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste. (exact measurement below) THE BEST WAY TO COOK ADOBONG MANOK Adobong Manok is considered as an unofficial National Filipino dish.
The regional Ilonggo version that chef Dale Talde makes. Chicken Adobo is easy on prep yet big on flavor. Braised in vinegar, soy sauce, and garlic, this Filipino stew with savory Chicken adobo is one of the many variations of the classic Filipino-style of cooking. You can cook Brad's chicken adobo using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Brad's chicken adobo
- It’s 3 lbs of boneless chicken thighs.
- It’s 1 1/2 cups of low sodium soy sauce.
- It’s 1 cup of seasoned rice vinegar.
- Prepare 1/4 cup of dry red wine.
- You need 1 cup of water.
- Prepare 1 tbs of minced garlic.
- Prepare 1 tbs of black pepper.
- You need 1/2 cup of brown sugar.
- You need 4 of bay leaves.
Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. The vinegar marinade makes a dish that stores very well in the Filipino heat. Chicken adobo is a Filipino recipe made with only a few ingredients. Chicken Adobo is a Filipino dish that features chicken braised in a mixture of soy sauce, vinegar, garlic, and black peppercorns.
Brad's chicken adobo instructions
- Combine all ingredients and marinade chicken for 1 to 4 hours.
- Place chicken and marinade in a wok. Simmer until chicken is tender. Up to 30 minutes..
- Remove chicken and reduce liquid to desired thickness. Or add corn starch mixed with water to thicken..
- Serve with rice and sauce. Enjoy..
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. Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. Share this with your friends via As requested by Philip Galanaga and Neil Gerald Ruiz, here's my version of Filipino chicken adobo!
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