Chicken Adobo

Words by Quintessentially

19 June 2020

Jason Atherton has risen from Gordon Ramsay's kitchens to being chef/proprietor of several of his own restaurants–having earned four Michelin stars along the way. Whilst his restaurants remain closed per UK government guidelines, he shares a special recipe for you to enjoy at home.

'Adobo,' as it is called in the Philippines, is a dish that is widely popular in the region. Having married a Filipina, not only has Jason embraced the culture, he has also explored the culinary side of this beautiful country. This recipe is derived from his wife's repertoire and has become a personal favourite of Jason.

Chicken Adobo

500 grams chicken pieces
3 pcs. dried bay leaves
4 tbsp soy sauce
4 tbsp 'Datu Puti' vinegar (or cider vinegar)
3 garlic cloves, crushed
1 medium onion, sliced
1⁄2 cup chicken stock
1 tsp peppercorns
Ground black pepper
Chopped fresh coriander for garnish

Mix the bay leaves, soy sauce, vinegar, garlic cloves and onion in a bowl. Pour marinade in a sealable bag and add the chicken pieces. Ensure all pieces have been coated. Seal the bag and marinate the chicken pieces overnight.

After marinating, prepare your cooking pot and add enough oil to fry the chicken. Do not discard the marinade. When the oil is hot enough, you may start frying the chicken pieces.

Once the chicken is golden brown, pour in the marinade and add the chicken stock and peppercorns. Bring to a boil. Cover pot and bring heat down to medium and leave to cook for about 10 minutes.

After 10 minutes, remove the lid from the pot and stir to ensure all ingredients have been mixed through. Simmer for another six minutes or so (without the lid on), to reduce the liquid and thicken the sauce. Your sauce should have a thicker consistency at this stage. Salt and pepper to taste if needed.

Once your desired consistency has been reached, transfer to a platter and sprinkle fresh coriander over the chicken. Serve with hot rice.

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