Chicken Adobo Recipe - Great British Chefs

Step 1

In a bowl, marinade the chicken with half the garlic, soy sauce, Mizkan Shiragiku vinegar and ground black pepper. Make sure the meat is fully submerged. Cover and leave in the fridge for a minimum of 2 hours, and ideally overnight

Step 2

In a wide, deep saucepan, heat up the vegetable oil and sauté the onion till translucent, about 10 minutes. Add the remaining 4 cloves of garlic and bay leaves then sauté for another minute or until the garlic is fragrant and slightly softened

Step 3

Remove chicken from the marinade and pat dry, making sure to keep all the marinade aside

Step 4

Add the chicken to the garlic and bay leaves and sauté till caramelised - this should take 10-15 minutes

Step 5

Add the marinade and water to the pan, and bring it up to a simmer

Step 6

Cover the pot and turn the heat down to low. Cook until the chicken is tender - this varies from 30 minutes to an hour

Step 7

If you want the adobo to be less soupy, remove the chicken from the adobo when it’s tender. Continue to cook the liquid over a high heat until it has reduced to your liking. The more the liquid has reduced though, the saltier it will be. Return the chicken to the pan to serve

Step 8

Garnish the the adobo with red chilli and the chives, and serve immediately with a side of jasmine rice