Adobo is a Filipino term for preparing a dish by stewing meat, vegetables, poultry, or seafood in vinegar, spices, and soy sauce. This recipe can be repeated at home. Let’s try! Cooking description: Unlike many Asian dishes, this is not spicy at all, but rather creamy. It is served with rice and gravy. And many will be interested in learning about how to cook adobo from chicken. The hips work best. It seems unusual for us to use coconut milk, which will give a sweet and delicate taste. 

Summary

Ingredients

• Soy Sauce – 120 Milliliters
• Chicken Thighs – 6 Pieces
• Ground black pepper – 1.24 Teaspoons
• Green onions – 3 Pieces (feather)
• White sugar – 2 Tbsp. spoons
• Coconut Milk – 400 Milliliters
• Bay leaf – 3 pieces
• Garlic – 8 Cloves
• Rice Vinegar – 120 Milliliters

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Instructions

1. Trim excess skin and fat from the chicken thighs. Marinate them in the soy sauce in the refrigerator for 1 hour.
2. Heat a large skillet over medium-high heat. Add the marinated chicken skin-side down and fry for 10 minutes until golden and crispy.
3. While the chicken fries, mix the reserved marinade, rice vinegar, ground black pepper, white sugar, coconut milk, and the 8 garlic cloves (minced).
4. Pour the sauce mixture into the skillet with the chicken. Add the 3 bay leaves.
5. Turn the chicken skin-side up. Bring the sauce to a boil, then reduce heat to medium and simmer for 35 minutes until the chicken is cooked through (internal temperature 74°C / 165°F).
6. Remove the chicken from the skillet. Continue simmering the sauce over medium heat for 10-15 minutes until it thickens.

 Serve the chicken with the gravy and chopped onion. Adobe is ready! Enjoy your meal!