Classic Chicken Adobo
Classic Chicken Adobo

Hi, I’m Marie. Today, we’re going to prepare classic chicken adobo recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Classic Chicken Adobo Recipe

Classic Chicken Adobo is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Classic Chicken Adobo is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have classic chicken adobo using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Classic Chicken Adobo:

  1. Take pieces Chicken cut into Adobo
  2. Get 2 Onions chopped
  3. Prepare 6 garlic cloves smashed and crushed
  4. Get 1 ginger chopped
  5. Get Peppercorns
  6. Get leaves Bay
  7. Make ready Adobo sauce
  8. Prepare 1-2 cups soy sauce
  9. Make ready 1 cup vinegar
  10. Take 1 tbsp oyster
  11. Take 1 tbsp Worcestershire sauce
  12. Get Dash sugar
  13. Take Pinch pepper

Steps to make Classic Chicken Adobo:

  1. Mix Adobo sauce together and put aside. Then in hot pan with hot oil cook chicken until brown then take out set aside take out excess oil.
  2. Sauté crushed garlic until fragrant onions and ginger, then add Adobo sauce add 1 cup of water return chicken pieces bring to a boil then simmer cover. Cook until chicken is chicken and tender
  3. When Chicken is cooked turn off heat serve with hot rice.

So that is going to wrap it up with this distinctive dish classic chicken adobo recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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