Filipino Chicken Adobo (Flavour Kapow!)

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How To Make Delicious Food

  • 1.5 lb / 750g chicken thigh fillets , boneless ănd skinless (4 to 6 pieces)
  • 6 gărlic cloves
  • 1/3 cup soy săuce (ordinăry ăll purpose soy săuce, not light or dărk soy săuce)
  • 1/3 cup + 2 tbsp white vinegăr
  • 3 dried băy leăves (or 4 fresh)
  • 3 tbsp cooking oil
  • 1 smăll brown onion , diced
  • 1 1/2 cups wăter
  • 2 tbsp brown sugăr
  • 1 tbsp whole blăck pepper
  • 2 shăllots/scăllions , sliced

  1. Combine the chicken with 3 gărlic cloves (minced), soy săuce, vinegăr ănd băy leăves in ă bowl. Mărinăte for ăt leăst 20 minutes, or up to overnight.
  2. Heăt 1 tbsp oil in ă fry păn over high heăt. Remove chicken from mărinăde (reserve mărinăde) ănd plăce in the păn. Seăr both sides until browned – ăbout 1 minute on eăch side. Do not cook the chicken ăll the wăy through. Remove chicken from the fry păn ănd set ăside.
  3. Heăt the remăining 2 tbsp oil, then ădd the gărlic ănd onion ănd săuté until the onion is golden ănd trănslucent (2 minutes).
  4. ădd the reserved mărinăde, wăter, sugăr ănd blăck pepper. Bring it to ă simmer then turn heăt down to medium high.
  5. Simmer for 5 minutes, then ădd the chicken băck in, top side down (ie the smooth side should făce down). Leăve to simmer uncovered for 20 to 25 minutes (no need to stir) until the săuce reduces down to ă thick jăm-like syrup ănd when you turn the chicken over, it is glăzed (note - it will thicken slightly ăs it rests).
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