Cook your favorite classic Chicken Adobo with ease at home - GazeFeed

Courtesy: @kathkaneko

Cook your favorite classic Chicken Adobo with ease at home - GazeFeed


The classic Filipino delicacy food that you guys are missing out and perfect this quarantine! Today, we will teach you how to cook this delicious food that could cater up to 6-8 persons in your family! 

What are the Ingredients? 

1/2 head Garlic (Crushed)
10 to 12 Black peppercorns
2 Bay leaves
Patis (fish sauce to taste)
4 Cups Water
3/4 Cup Cane Vinegar
2 Tablespoons sugar
1 Kilo Chicken (Chopped)
1/2 cup cooking oil
1 Teaspoon (Kasubha) (Dried Safflower)
7 to 8 pieces ripe tomatoes (Quartered)

How is the process of cooking?

1. Prepare your pan with oil in low heat. Add your kasubha and let it steep through the oil for a minute. Increase heat to Medium and saute your tomatoes, garlic, peppercorns, and bay leaves for 5 minutes or until the tomatoes are softened. Use the back portion of your sandok or wooden spoon to squish the tomatoes.

2. Add your chopped chicken pieces and lightly brown for 5 minutes. Season with patis. Pour in water and cover. Simmer until the chicken is cooked.

3. Remove the lid, and add the cane vinegar and sugar. Bring the stew to a boil then simmer and let the acid from the vinegar evaporate from the simmering liquid before stirring.

4. Adjust your seasoning if needed and make sure that it passed your satisfaction then continue to cook until the chicken renders out its natural fat and the adobo is almost dry.

5. This is only optional but this classic Chicken Adobo is best served with hot steamed rice or sinangag. 

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