Adobo chicken stole my heart in Hawaii. I worked in a kitchen with two Filipino boys and one of their mothers for the second half of my time living in Honolulu. I will never be able to recreate their delicious adobo (should have gotten a recipe!)- especially since I don’t see myself buying chicken livers anytime soon; although that might have been the secret touch.
For those of you who have never had Adobo Chicken, it is a must try. It is marinated mainly in vinegar and soy sauce, so it has a delicious salty-sour flavor. I added some ginger and Thai chills to my marinade to spice things up a bit. With this, the longer you can let it marinate, the better it will be!
- 8 chicken legs (you can use whatever part of the chicken you would like, I enjoy using the legs)
- 2 c apple cider vinegar
- 2 c soy sauce
- 1 c canola or safflower oil
- 6 cloves garlic, rough chopped
- 2-inch piece fresh ginger, peeled and rough chopped
- 3 bay leaves
- 10 Thai chilis
- 1 T black pepper
- 1 T cornstarch
- Combine all ingredients, except corn starch, in a bowl to marinate.
- Marinate for 1-2 days, flipping chicken periodically.
- To cook, preheat the oven to 375F.
- Remove chicken from the marinade and brush off any large pieces of garlic or ginger.
- Heat 2 T oil in large sauté pan on high heat. Sear the chicken on both sides.
- Transfer chicken to the oven and cook until internal temperature reaches 165F.
- While chicken is cooking, strain 1 c of the marinade and heat over medium-high heat.
- Combine 1 T cornstarch with 1T water and add to the marinade.
- Bring to a boil, then reduce heat and cook for 5 minutes.
- When chicken is cooked fully, toss with the glaze before serving.
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