Chicken Adobo

Ingredients

Scaled for your household (6 portions) · original serves 6

• Chicken thighs1 kg
• Cherry tomatoes500 g
• Garlic cloves12 clove
  Original recipe breakdown · used in multiple steps

  • 10 clove Garlic — For the Adobo sauce; grated.
  • 2 clove Garlic — For the velveting marinade; grated.
• Vegetable oil60 ml + to taste
  Original recipe breakdown · used in multiple steps

  • 60 ml Vegetable oil
  • A drizzle of oil for tomatoes specified in method
• Soy sauce110 ml
  Original recipe breakdown · used in multiple steps

  • 50 ml Soy sauce — For the Adobo sauce.
  • 60 ml Soy sauce — For the velveting marinade.
• Oyster sauce30 g
• Cane vinegar60 ml
• Apple cider vinegar60 ml
• Bay leaves3 leaf
• Saltto taste
• Black pepperto taste
• Spring onions2
• Egg whites2
• Cornstarch30 g
• Brown sugar40 g

Method

1. 1

   Mix spring onions, two grated garlic cloves, 60 ml soy sauce, egg whites, cornstarch and brown sugar for the marinade. Remove chicken skin, cut thighs into large pieces and coat with 2 tablespoons vegetable oil. Add to marinade, cover and refrigerate for about 4 hours.

2. 2

   Remove chicken and pat away excess marinade. Heat the remaining measured oil and sear one side for about 4 minutes. Turn, then add the ten garlic cloves grated, 50 ml soy sauce, oyster sauce, both vinegars and bay leaves.

3. 3

   Cover and simmer gently for about 30 minutes, until tender and cooked. Remove chicken briefly and reduce sauce further if it needs thickening.

4. 4

   In the same pan, cook tomatoes with a drizzle of oil and salt, covered, for 5–10 minutes until tender and lightly charred. Serve with chicken and its glaze.