Recipe of Ultimate Filipino Adobo Chicken

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, filipino adobo chicken. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Filipino Adobo Chicken is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Filipino Adobo Chicken is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have filipino adobo chicken using 18 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Filipino Adobo Chicken:

1. Take 2 lbs mixed chicken thighs and legs
2. Prepare 1 onion, sliced
3. Take 2 Tbsp canola oil
4. Make ready 1 Tbsp whole black peppercorns, smashed
5. Get 1 tsp powdered ginger
6. Prepare 1 tsp red pepper flakes
7. Prepare 4 bay leaves
8. Prepare 5 cloves garlic, minced
9. Prepare 2 Tbsp xiaoxing rice wine
10. Get 1 Tbsp fish sauce
11. Prepare 1/2 cup soy sauce
12. Get 1/2 cup rice vinegar
13. Prepare 1/2 cup chicken stock
14. Prepare 2 Tbsp unflavored gelatin
15. Take 3 medium potatoes, chunked
16. Prepare 1 carrot, diced
17. Take 2 spring onions, sliced
18. Get 1 Tbsp sesame seeds

Steps to make Filipino Adobo Chicken:

1. Prep your ingredients. Combine the soy, vinegar, and stock. If you have time marinate the chicken in this mixture for 2-3 hours before, but reserve the marinade when cooking the chicken.
2. Dry the surface of your chicken with paper towels. This helps with browning later.
3. Heat the oil in a Dutch oven over medium high heat. Add the chicken in 2 batches, skin side down.
4. Sear until the chicken skin releases. ~10 min.
5. Remove the first batch of chicken and set aside. Add the second batch and sear.
6. Remove the second batch of chicken and deglaze the pan by adding the onions, xiaoxing, and fish sauce and scraping the pans bottom to get the fond up.
7. Add the black pepper, ginger, red pepper, garlic and bay. Cook for 30 seconds.
8. Add the soy, vinegar, stock solutions. If you marinated the chicken, add this reserved marinade.
9. When the mixture come to a simmer add the chicken back to the pot
10. Add the potatoes and carrots on top and nestle into the liquid.
11. Bring the pot to a simmer and then simmer covered on low for 40 minutes to cook the chicken and vegetables.
12. Remove the cover and reduce the sauce for 10 minutes.
13. Plate some jasmine rice and garnish with sesame and sliced green onion

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