Braised Adobo Chicken. Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper. Chicken Adobo is the most popular and famous dish in the Philippines. Chicken is braised, low and slow, in tangy, vinegary garlic sauce until it is meltingly tender and falling off the bone.

I've never had Filipino food until I was in Kauai, Hawaii many. Chicken Adobo is a Filipino dish that features chicken braised in a mixture of soy sauce, vinegar, garlic, and black peppercorns. It initially seemed very similar to a soy sauce braised chicken that I. You can have Braised Adobo Chicken using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Braised Adobo Chicken

Prepare 6 of each chicken thighs-(I find thighs stay moist and do not dry out).
It's 2 teaspoons of kosher salt.
You need 1/2 teaspoon of black pepper.
It's 2 teaspoons of cumin.
It's 1/2 teaspoon of paprika.
Prepare 1 teaspoon of oregano.
You need 1 ounce of olive oil.
You need 2 ounces of oil.
You need 1 of small sweet onion -- diced.
It's 1/2 of each red bell pepper -- diced.
You need 1/2 of each green bell pepper -- diced.
Prepare 1 stalk of celery -- diced.
Prepare 6 cloves of garlic -- chopped.
Prepare 1 tablespoon of brown sugar.
It's 1/2 teaspoon of cumin.
It's 1/2 teaspoon of orgeano.
You need 1/2 teaspoon of thyme.
You need 2 cups of tomatoes- drained.
You need 2 cup of chicken stock.
You need 4 ounces of tomato paste.
Prepare 3 ounces of chilies in adobo- purreed.
You need 1 cup of corn.
Prepare 2 of scallions chopped for garnish :).

Chicken adobo recipe is the most popular Filipino dish worldwide. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste.

Braised Adobo Chicken instructions

Season the chicken with the first five seasoning and the 1 ounce of olive oil and let sit for 30 minutes..
Add the 2 ounces of olive oil to a large hot saute pan and brown the chicken thighs. (do not burn ;).
Pull the chicken out and set aside in the same pan add the onions,peppers,celery,garlic and the 1 teaspoon of kosher salt and saute for 4 minutes..
Add the remaining ingredients and bring to a simmer. Then place the chicken thighs in the sauce and simmer covered for 25 minutes. Stir occasionally so as not to burn. Should be lightly bubbling..
With a soap spoon you can skim off any undesired excess fat that come to the top..
Note - If the sauce is getting to thick you can add additional chicken stock. This can happen if the simmering temperature is to high..
We served over rice.

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