Filipino chicken adobo

Marion Grasby adores the rich, sweet and harsh flavours of this timeless Filipino dish. Using chicken marylands makes this dish budget-friendly but yet nevertheless super tasty - now thats a winning combination!

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Hello everybody, hope you're having an incredible day today. Hey everyone, it is Louise, pleasing gratifying to our recipe page. Today, we're going to prepare a special dish, Filipino chicken adobo. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Filipino chicken adobo is one of the most favored of current trending meals in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they appearance manner wonderful. Filipino chicken adobo is something which I've loved my entire life.

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To begin past this particular recipe, we must prepare a few components. You can cook Filipino chicken adobo using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Filipino chicken adobo:

1. 6 (about 2kg) chicken marylands
2. 185ml (3/4 cup) apple cider vinegar
3. 80ml (1/3 cup) light soy sauce
4. 55g (1/4 cup) brown sugar, firmly packed
5. 1/4 tsp freshly arena black pepper
6. 4 light bay leaves
7. 1 tbsp well-ventilated vivacious ginger, finely grated
8. 6 garlic cloves, finely chopped
9. 1 tbsp vegetable oil
10. 1 brown onion, halved, sliced
11. 2 long well-ventilated red chillies, thinly sliced
12. 60ml (1/4 cup) water
13. 1/4 cup green shallots, sliced

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Instructions to make Filipino chicken adobo:

1. Use a sharp knife to cut the chicken marylands through the joint to separate the drumsticks and thighs.
2. concern the vinegar, soy sauce, sugar, pepper, bay leaves, ginger and half of the garlic in a glass or ceramic bowl. total the chicken and disconcert to coat. Cover like plastic wrap and place in the fridge for 30 minutes to marinate.
3. Heat the oil in a large heavy-based saucepan on top of high heat. cut off surgically remove chicken from the marinade. Reserve marinade. Cook chicken, in 2 batches, for 3-4 minutes each side or until golden brown. Transfer chicken to a plate and set aside.
4. cut off surgically separate and discard all but 2 tbs of the fat from the saucepan. Heat fat in pan around summit zenith of higher than medium-high heat. build up the onion, chilli and unbending garlic and cook, stirring occasionally, for 5 minutes or until onion is golden brown. Return chicken to pan in the make public of reserved marinade and water. Cover and cut heat to low. Simmer for 30 minutes or until chicken is cooked through.
5. Transfer the chicken pieces to a large serving bowl or platter. Place the sauce more than medium-high heat and simmer for 10 minutes or until thickened slightly. Pour sauce more than the chicken and sprinkle considering the shallot.

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