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–+ servings

Spicy Chicken Adobo

Olive
Adobo is one of my go-to dishes when there is almost nothing left to cook in the pantry or fridge. It is easy, all the ingredients are easily available (make sure you still have meat of course :)
5 from 1 vote
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Course Main Course
Cuisine Filipino
Servings 4 people

Equipment

Tablespoon
Range Oven
Soup Pot
Frying Pan
Large Plate
Countertop Convection Oven
Measure Cup
Teaspoon
Frying Pan
Serving Platter
Chef Knife
Countertop Infrared Burner

Ingredients
  

Instructions
 

  • Heat about a tablespoon of cooking oil (don't use your expensive olive oil) in a pan.
    Cooking Oil
  • Meanwile, wash and clean chicken pieces thoroughly, make sure you get that slime underneath the skin.
    3 pcs Chicken Thighs, 4 pcs Chicken Legs
  • Pat dry and season lightly with salt and pepper and sprinkle or rub cayenne pepper, if using.
    Salt, Black Pepper, Cayenne Pepper
  • Pan fry on medium-high heat until browned on both sides.
    3 pcs Chicken Thighs, 4 pcs Chicken Legs
  • Transfer to a platter and set aside.
    3 pcs Chicken Thighs, 4 pcs Chicken Legs
  • Discard the oil from the frying pan but reserve about a tablespoon or discard it all and use a tablespoon of olive oil instead.
    1 Olive Oil
  • Sauté garlic until soft and lightly brown (love the smell), add the red chilli pepper flakes (if using).
    1 head Garlic, 1 teaspoon Red Chili Pepper Flakes
  • Add soy sauce, whole peppercorns and bay leaves and vinegar, DO NOT STIR!
    ⅔ cup Vinegar, 2 Bay Leaves, 1 teaspoon Whole Peppercorns, ⅓ cup Soy Sauce
  • Cover and let it boil for a minute.
  • Remove cover/lid, now you may stir and return the pan-fried chicken pieces.
    3 pcs Chicken Thighs, 4 pcs Chicken Legs
  • Cover again and simmer for about 15 minutes.
  • Flip the chicken pieces to let the other side absorb the sauce too, cover and simmer for 15-20 minutes more.
    3 pcs Chicken Thighs, 4 pcs Chicken Legs
  • Watch the liquid, you may want to add a little water if you want it with sauce but if you just want a glaze, cook until there's barely liquid left on the pan.
  • Transfer to a serving dish.
  • Serve with hot steamed rice.
Keyword adobo, adobong manok, chicken adobo, filipino adobo, how to cook adobo, pinoy adobo, spicy adobo, spicy chicken adobo
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