"As the national dish of the Philippines, chicken adobo recipes probably number in the gajillions. But Felina's takes classic ingredients and combines them with a little bit of history! Simple to make, this dish will definitely become a go-to recipe. Plus, the leftovers taste even better the next day...especially with a fried egg on top!"
Ingredients
1 ea whole chicken (3½ - 4 lbs), broken down into parts
1 ea head of garlic
3 ea bay leaves
2 tsp whole black peppercorns
1½ c cane vinegar
¾ c Filipino soy sauce
1 Tbs patis (or other fish sauce)
½ c cola
2 Tbs vegetable oil
Method
- Place the chicken pieces in a large bowl.
- Peel the garlic and roughly mince, then add to the chicken, along with the peppercorns and bay leaves.
- Pour in the vinegar, soy sauce, fish sauce and cola. Gently stir to combine, then place in the fridge to marinate for about 45 minutes.
- Transfer chicken and all marinade to a dutch oven or pot, and bring up to a simmer. Cook for about 20 minutes, until chicken is just cooked through.
- In a large skillet, heat the vegetable oil over medium high heat. Place the chicken in skin-side down to sear. Cook for about 3-5 minutes, until the chicken skin is crispy.
- Pour the remaining cooking liquid over the top of the seared chicken and bring up to a boil. Lower to a simmer, and reduce the cooking liquid for another 20 minutes.
- Serve with garlic rice.
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