Adobo
8 servings
90 minutes
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Adobo, the Filipino contribution to our "Golden Thousand": meat in vinegar-soy sauce. There, on the islands, adobo is made from pork and chicken, from vegetables, from squid and even from crickets. We made it from chicken legs.
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Chicken legs2.5 kg
Coconut Vinegar500 ml
Soy sauce125 ml
Garlic2 heads
Bay leaf10 pieces
Ground dried garlic1 tablespoon
Black peppercorns1.5 teaspoon
Vegetable oil40 ml
Ground black pepper to taste
1
Prepare all the ingredients.
2
Separate the chicken thighs and drumsticks.
3
Mix vinegar, soy sauce, a head of coarsely chopped garlic, bay leaf, ground garlic, and black pepper in a large bowl.- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
- Garlic: 2 heads
- Bay leaf: 10 pieces
- Ground dried garlic: 1 tablespoon
- Black peppercorns: 1.5 teaspoon
4
Add the marinade to the chicken, mix it, cover with plastic wrap, and refrigerate for 4 hours to marinate.- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
5
Remove the meat from the marinade and dry it. Save the marinade.- Chicken legs: 2.5 kg
6
Heat oil in a heavy-bottomed pot and fry the chicken until golden brown. Set aside for a while.- Vegetable oil: 40 ml
- Chicken legs: 2.5 kg
7
In the same dish, fry the remaining garlic, chopped similarly, until golden.- Garlic: 2 heads
8
Return the chicken and pour in the marinade. Cover with a lid and simmer for 45 minutes.- Chicken legs: 2.5 kg
- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
- Bay leaf: 10 pieces
- Ground dried garlic: 1 tablespoon
- Black peppercorns: 1.5 teaspoon
- Ground black pepper: to taste
9
Then remove the lid and simmer the sauce for about 10 minutes.
10
Serve with rice.