This is a traditional Filipino dish known for its flavor and simple cooking method. The recipe is a little bit of a modern take on your traditional method of cooking, but still manages to keep all of the most important ingredients and flavors. You can make this dish if you’re feeding a group of people, a family, or if it’s just the two of you. There will be plenty of leftovers to feast on for a few days.
With this recipe I marinated the chicken over night to really soak up those amazing flavors and to also help tenderize the chicken. If you’re in a hurry you can skip the marinating process and start cooking the dish immediately. However, if you have time I would highly recommend marinating the meat for at least 4 hours, or over night if you can. I buy a whole chicken and ask my butcher to cut it into pieces. The bone in chicken has the most flavor and will be so tender and delicious.
Ingredients
Serves: 4-6 people
Prep/Cooking Time: 60 to 80 minutes
Marinade
1 whole chicken cut into pieces
1 cup olive oil
1/2 cup soy sauce or liquid seasoning
1/4 cup lime juice
3 cloves garlic smashed and chopped
2 jalapeños sliced
1 tbsp himalayan salt
1 tbsp paprika
1 tbsp cumin
pepper for taste
Mix all ingredients together to make your marinade. Place chicken in a large baking dish that is deep and pour your marinade over the top. Cover with plastic wrap and refrigerate for four hours or over night.
Ingredients For Chicken Adobo
Marinated pieces of whole chicken
2 tbsp avocado oil
2 jalapeños seeded and chopped
1 jalapeño sliced for garnish
1/2 cup soy sauce or liquid seasoning
1/2 cup white vinegar
3 bay leaves
2 tbsp maple syrup
salt/pepper for taste
3 cloves of garlic smashed and chopped
2 tbsp of cornstarch or potato starch
2-3 tbsp chopped cilantro for garnish
1 cup of jasmine rice
1 15oz can of coconut milk
Directions
Using a large dutch oven or deep pan with a lid, heat your avocado oil in it at medium/high heat. Season your chicken pieces with salt/pepper and then add to your pan to brown. This will take about 5 minutes total. Make sure each side gets a nice brown color but isn’t getting burnt. Turn the heat down if this starts happening. When chicken is nice and brown on all sides, remove from the heat and set aside on a plate.
Add your soy sauce and vinegar to the pan over medium heat. Bring to a simmer and add half the can of coconut milk, your bayleaves, garlic, jalapeños, and maple syrup. Bring to a boil and then add your chicken back to the pan. Cover with a lid, reduce heat to medium/low and let simmer for 30-40 minutes.
While chicken is simmering start your rice. Place your rice, the remains of your coconut milk and 3/4 cup of water to a pot. Bring to a boil over high heat, cover and then reduce heat to low and let steam for about 15 minutes, or until soft and all of the water has absorbed.
When chicken is done cooking, remove chicken and place on a cookie sheet. Turn your broiler on in your oven. Meanwhile, mix your corn/potato starch with 1-2 tbsp of water and mix well. Slowly pour this mixture into your Adobo sauce to thicken it. I will turn the heat on my stove up to medium to bring the sauce back to a low boil. Continue stirring to prevent lumps. Taste and add salt/pepper (if needed) for taste. When sauce has come to a nice and thick consistency, turn down your heat to low and keep warm.
Place your cookie sheet of chicken in the oven under your broiler to get the skin nice and crispy. This shouldn’t take long, about 5 minutes. Keep an eye on the chicken to be sure it doesn’t burn. When brown remove from the oven and plate your meal.
Serve the chicken with your coconut rice, drizzle the sauce over the top and garnish with chopped cilantro and jalapeños.
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