Adobo Chicken with Ginger
Chicken adobo, hailed as the Philippines' national dish, showcases an exquisite blend of flavors from soy sauce, vinegar, garlic, ginger, and peppercorns, which also serve to preserve the chicken. My mother passed down her unique twist on the original recipe, resulting in a delightful, budget-friendly, and uncomplicated dish. Pair it with freshly steamed Jasmine rice for a complete meal.
Ingredients
- 1 (3 pound) whole chicken, cut into 8 pieces
- ¾ cup distilled white vinegar
- ½ cup soy sauce
- 2 tablespoons thinly sliced fresh ginger root
- ½ tablespoon black peppercorns
- 1 bulb garlic, peeled and crushed
- 2 bay leaves
Instructions
- Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
- Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
- Serve chicken hot and drizzle with strained sauce.
Nutrition
Calories: 517kcalCarbohydrates: 5gProtein: 44gFat: 34gSaturated Fat: 10gCholesterol: 170mgSodium: 1364mgPotassium: 526mgFiber: 1gSugar: 1gVitamin C: 7mgCalcium: 49mgIron: 3mg
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