Adobo sauce recipe: Difference between revisions
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
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''<span class="reviewTitle">Very nice with chicken wings</span>'' | ''<span class="reviewTitle">Very nice with chicken wings</span>'' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | ||
Revision as of 15:19, 14 February 2022
| Adobo sauce recipe | |
|---|---|
Best recipe reviewVery nice with chicken wings 4.7/5 Made this with Danyu Chinkiang vinegar and it was perfect. Klapaucius |
| Servings: | 4 |
| Calories per serving: | 436 |
| Ready in: | 40 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 2nd January 2013 |
Apparently adobo sauce is one of the first dish that Filipinos learn to cook.
You could also use pork spare ribs for this dish.
The traditional Filipino dish uses suka vinegar, but as that's not likely to be available in Europe, we have substituted it with balsamic vinegar. Black rice vinegar is also a very good substitute.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg Selection of chicken legs and thighs, with bones and skin, for four people
- 8 teaspoons balsamic vinegar
- 8 teaspoons soy sauce
- 1 finely sliced onion
- 4 garlic cloves, peeled and crushed
- 1 whole bay leaf
- ½ teaspoon black peppercorns, partially crushed in a mortal and pestle
- Vegetable oil for frying
Method
- Sear the chicken in a hot pan for about 4 minutes, browning the legs and thighs. Leave them in the pan
- Turn down the heat and add some oil, add the onions and garlic and soften the onions. When they are translucent, add the vinegar
- Let the vinegar almost boil away before you stir the pan
- Once the vinegar has reduced, add in the soy sauce, bay leaf and pepper.
- Cook until the sauce has reduced more and the chicken is properly cooked. Real adobo should be on the dry side
Serving suggestions
Serve with plain boiled rice
See also
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