I was happy how this recipe turned out. It was really good. Perfect for parties, bring it out in the garden for an additional summer barbecue fare.
Chicken Adobo a la London
2 lbs chicken pieces of thighs and legs
3 pieces dried bay leaves, I used those fresh from my garden
3 tbsp soy sauce
6 tbsp vinegar
3 -6 cloves garlic, chopped finely
1 cup water
2 tbsp cooking oil
1 tsp Demerara Sugar
1 tsp whole peppercorn
Salt to taste
- In a little container, mix together the soy sauce and garlic.
- In a separate large glass container, a lidded Pyrex glass, arrange the chicken pieces and then pour over them the soy sauce mix to marinate for at least three hours or overnight in the fridge.
- Heat the oil in a large frying pan.
- Fry the marinated chicken pieces and garlic slivers in the oil. Cook the the chicken until golden brown on all sides. Be careful with the frying as bazookas of hot oil and liquid sometimes will shoot out. 🙂 Ouch
- I transferred the cook chicken pieces into a casserole pan and then poured into it the remaining marinade, also adding the cup of water and vinegar. (My mother had told me never to stir the adobo before the vinegary sauce has started to boil. – No idea why!)
- Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
- Sprinkle in the sugar.
- Check that the sauce is to your liking. Add more vinegar if not rightly sour, add soy sauce if it is still bland and if preferred season with a dash of salt.
- Serve Immediately with freshly boiled rice.
Optional! To make the Chicken Adobo that little bit more special:
From Step 8, continue cooking a little longer.
- Minced a couple of garlic cloves
- Heat a little oil and saute the garlic.
- Take out the chicken pieces from the casserole, leaving the sauce to simmer until it reduces.
- Fry the chicken pieces in the garlic until they start to sizzle.
- Arrange neatly in a serving platter and pour sauce over the pieces.
- Serve and enjoy!