Reviews (1)
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38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/21/2012
Delicious and highly recommended for a weekday meal...total prep time was about 35-45 minutes! I halved the recipe (expect for the peppercorn and bay leaves) and that worked well. I think I over cooked the sauce because it became a very sticky caramelized coating but it was still very delicious and I will cook it this way the next time I make it.
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Gallery
Read the full recipe after the video.
chicken-adobo-mslb7137.jpg
Ingredients
Ingredient Checklist
1/4 cup canola oil
5 pounds bone-in, skin-on chicken legs and thighs, cut through the bone into 2-inch pieces (you can have your butcher do this)
2 heads garlic, cloves separated but not peeled
1/2 large Spanish onion, peeled and cut into 8 wedges
1/2 cup thinly sliced skin-on ginger
10 whole black peppercorns
4 fresh or 2 dried bay leaves
1 1/2 cups unseasoned rice vinegar
1/2 cup soy sauce
Gallery
Read the full recipe after the video.
chicken-adobo-mslb7137.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
chicken-adobo-mslb7137.jpg
chicken-adobo-mslb7137.jpg
Ingredients
Ingredients
- 1/4 cup canola oil
- 5 pounds bone-in, skin-on chicken legs and thighs, cut through the bone into 2-inch pieces (you can have your butcher do this)
- 2 heads garlic, cloves separated but not peeled
- 1/2 large Spanish onion, peeled and cut into 8 wedges
- 1/2 cup thinly sliced skin-on ginger
- 10 whole black peppercorns
- 4 fresh or 2 dried bay leaves
- 1 1/2 cups unseasoned rice vinegar
- 1/2 cup soy sauce
Directions
Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.
Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.
Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.
Reviews (1)
Add Rating & Review
38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/21/2012
Delicious and highly recommended for a weekday meal...total prep time was about 35-45 minutes! I halved the recipe (expect for the peppercorn and bay leaves) and that worked well. I think I over cooked the sauce because it became a very sticky caramelized coating but it was still very delicious and I will cook it this way the next time I make it.
Reviews (1)
Add Rating & Review
38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
Add Rating & Review
38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
38 Ratings
5 star values:
18
4 star values:
11
3 star values:
6
2 star values:
3
1 star values:
0
- 5 star values:
- 18
- 4 star values:
- 11
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/21/2012
Delicious and highly recommended for a weekday meal...total prep time was about 35-45 minutes! I halved the recipe (expect for the peppercorn and bay leaves) and that worked well. I think I over cooked the sauce because it became a very sticky caramelized coating but it was still very delicious and I will cook it this way the next time I make it.
Martha Stewart Member
Rating: Unrated
08/21/2012
Delicious and highly recommended for a weekday meal...total prep time was about 35-45 minutes! I halved the recipe (expect for the peppercorn and bay leaves) and that worked well. I think I over cooked the sauce because it became a very sticky caramelized coating but it was still very delicious and I will cook it this way the next time I make it.
Rating: Unrated
All Reviews for April Bloomfield’s Chicken Adobo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for April Bloomfield’s Chicken Adobo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
