Philippine Chicken Adobo

Total Time:
1 hr 20 min
40 min
40 min

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and crisp tender, stirring occasionally, about 3 minutes. Transfer to a platter and set aside. Season the chicken with salt, add the remaining oil to the skillet, and place the chicken smooth side down and cook until golden brown on both sides, about 8 minutes. Scatter the garlic and bay leaves around the chicken, then add 4 cups water, the vinegar, soy sauce, sugar, 2 teaspoons salt, pepper, and red pepper. Bring the liquid to a boil; adjust heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender, about 20 minutes.

2. Transfer the chicken to the platter. Remove and discard bay leaves. Whisk the cornstarch mixture into sauce and simmer, whisking constantly, until it thickens a bit. Return the chicken and any juices to the sauce and simmer gently, turning the chicken occasionally, until it is very tender and glazed, about 8 minutes more. Stir in the peppers and serve over rice, if desired.

Calories: 565

Total Fat: 23 grams

Saturated Fat: 4 grams

Total Carbohydrates: 21 grams

Protein: 65 grams

Sodium: 1974 milligrams

Cholesterol: 259 milligrams

Fiber: 3 grams

Know-How: Rather than chopping, breeze through 15 cloves of garlic in no time by smashing them with the flat side of your knife.

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