3 lbs chicken thighs
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup white vinegar ("Datu Puti" if you can find it)
2 cups of beef broth
2 Tbsp brown sugar
4 Tbsp sugar (white, granulated... may not need this if you use the Datu Puti vinegar)
1 tsp paprika
1 tsp ginger powder
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
1 tsp peppercorns
3 tablespoons water
Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the chicken to the pan. Add beef broth, soy sauce, vinegar, ginger, brown sugar, white sugar, paprika, peppercorns and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or until meat is tender.
Remove the chicken from the sauce pan. Heat 2 tbsp cooking oil in another pan and brown the pork and chicken for a few minutes.
Add the browned chicken back to the sauce. Mix cornstarch in 1/2 cup water. Add to thicken. Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.
Submitted by: Pete on January 30, 2012, 8:44 pm
This recipe is included in 3
Avg Rating: (1 votes)
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