Wed, 24 May 2023
Audrey Cahatol's Filipino Chicken Adobo
INGREDIENTS:
4-8 chicken thighs
9-12 cloves of garlic crushed
2 bay leaf
5g black peppercorns
Crack black pepper
200g cane vinegar or any white vinegar
40g dark soy sauce
100g light soy (Filipino)
30g sugar
80g water
METHOD:
1. Place all ingredients in a bowl and marinade for 30 mins to an hour.
2. Separate chicken from the marinade. Place chicken on a tray lined with kitchen paper, to dry slightly. Keep the marinade aside for later use.
3. In a casserole dish/heavy pot, add neutral oil at medium-high heat.
4. Sear chicken on both sides until golden /caramelised. After all the chicken has been seared, add the marinade to the pot. Bring to a boil.
5. Turn heat down and simmer for 20-30 minutes until the chicken is fully cooked and the sauce has turned into a glaze.
6. Serve over jasmine rice. Garnish with sliced spring onions (optional)
Fri, 3 July 2026
Chef: Simon O’Connell
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