CHEF SAMBRANO Food Articles Video Recipes




Sunday, February 1, 2015


Chicken Adobo, a dish that's popular in the Filipino/Spanish community, like how Chicken Parmesan is popular with Italian families, it is comfort food for the foodies.

If I did blog this tangy dish before, sorry because I made it again recently one day for dinner, so I'm going to share it with you all. If you have apple cider vinegar, garlic, bay leaves, whole pepper corns, salt, soy sauce, and if available annatto water (0r Oil), you're in.

© 2015

Here's the directions, trust me follow this, tweak it to your liking, but it will be tasty.

3 lbs. chicken thighs skin on (all thighs cut in half with a cleaver)
6 cloves of smashed garlic
3 whole dried bay leaves
1 tbsp. whole pepper corns
1 1/2 cups apple cider vinegar
1 cup soy sauce
1 tsp. salt (after it is cooked)

1. get a medium stainless steel stock pot with a cover, over medium heat, add in the chicken, garlic, bay leaves, pepper corns, vinegar, and soy sauce. Toss all ingredients around to coat.

2. cover pot, and let it steam, turn heat down to medium low, and slightly cover let it vent, and cook for about 1 hour. (let the slow cooking sweat out the juices from the thighs).

3. Turn off heat, let it rest. Stir in a teaspoon of salt, and mix well. Drain some of the fat out by carefully spooning it off, leave in some of the fat and juices. If you want this drier, return to heat uncovered and cook au sec or until dried and sticky.

Serve with white rice.

© 2015