Chicken adobo

Method

1. 1

   Heat the oil in a pan over a high heat and sear all the chicken, skin-side down, until caramelised, about 3-5 mins. Turn over and sear the other side for 2-3 mins, then remove from the pan and set aside on a plate. (The chicken doesn’t need to be cooked through at this point.)

2. 2

   Reduce the heat to medium and add a splash more oil if the pan seems dry. Fry the garlic until it begins to brown and becomes fragrant, about 2-3 mins. Stir in the onion, then cover and cook for 3-5 mins until softened, stirring occasionally. Return the chicken to the pan, skin-side down, and increase the heat to high. Add the vinegar, then bring to the boil and cook until the liquid has reduced by a quarter, about 4-5 mins. The vinegar should smell fragrant and slightly sweet, rather than raw and acrid.

3. 3

   Add the soy sauce, boil for 2-3 mins, then add the bay leaves, black peppercorns and sugar. Cover and simmer over a low heat for 10-12 mins. Gently stir, turn the chicken over and continue to cook for 6-10 mins, covered, until the chicken is tender and cooked through. Let the adobo rest in the pot for at least 5 mins before seasoning with black pepper and serving topped with the spring onions alongside steamed jasmine rice. Leftover chicken adobo will keep chilled for up to three days.

Nutrition

calories

401 calories

fatContent

26 grams fat

fiberContent

2 grams fiber

sugarContent

6 grams sugar

sodiumContent

3.49 milligram of sodium

proteinContent

33 grams protein

carbohydrateContent

9 grams carbohydrates

saturatedFatContent

6 grams saturated fat

Indicative values from the source, for the original recipe.

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