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plated chicken adobo with quail eggs and rice

Chicken Adobo Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs or drumsticks
  • 2 tablespoons oil
  • 4 garlic cloves smashed and skins removed
  • 5 whole black peppercorns
  • 2 dried bay leaves
  • ⅓ cup soy sauce
  • ⅓ cup apple cider vinegar
  • 1 can quail eggs drained (optional)

Method
 

  1. Heat up the oil in a medium sized pot over medium-low heat.
  2. Brown the chicken in batches so as not to overcrowd the pot
  3. Add the soy sauce, vinegar, garlic, peppercorns, and bay leaves
  4. Cover with a lid and simmer on lowest heat for 35-45 minutes, or until chicken is tender.
  5. Drain liquid from the can of quail eggs and add the quail eggs into the pot. Simmer for another 5 minutes
  6. Enjoy your fragrant adobo with a side of rice. It tastes even better the day after!

Notes

  • I like to add an extra generous splash of apple cider vinegar to have a higher ratio to soy sauce. It will brighten up the adobo
  • You can use dark soy sauce but here I've used normal soy sauce and I enjoy the lighter flavor. Experiment with both to see which you prefer!