EASY WAY I MAKE "CHICKEN ADOBO"!!!

Hello, my beauties, welcome back to my channel, so I am going to share with you my quick and

easy

chicken

adobo

recipe, as I told you in my other video. Chicken

adobo

is a Filipino recipe and I actually love it. I miss going to my favorite store in San Diego. I've been going to them for many years, like 20 years, so when I can't get to them, I tried to create my own recipe. Now I don't use grouper like when they

make

their sauce that they use as marrow from the bones and everything I'm not going to get too fancy, but I made this recipe that my kids and I loved, so I'm going to start.

I have to let me just turn the camera around and show you what I'm doing, so this is what I'm using bay leaves, garlic, 2 white onions, you can use brown if you want, I have my extra virgin olive oil, a little apple cider vinegar, they need black pepper, soy sauce. and you need cornstarch to thicken the sauce, so before I get into all that, I'm going to wash my

chicken

and put it in a bowl because that's the first step now, so you know you can use whatever chicken you want mostly. For this recipe you want to use dark meat, which is why I have thighs because dark meat tends to be a little more tender.

I love white meat, so I always add white meat, but what I will do is cut it up. These are in pieces, so I'm going to wash them and put them in a bowl and then I'll show you what I'm going to do. Okay guys, this is the chicken after I've already washed it. and what I forgot to mention when I was showing you the package of thighs because we are dealing with a minimal amount of meat like in the grocery stores and everything now normally I would have picked up my skinless thighs, these had skin. so I had to remove the skin, it was too much skin and this is not a recipe where you really want to keep the skin, so I removed all the skin and then this is the chicken, the breast meat is on the bottom lower.

I don't have them yet, I'll do it after I sauté the meat, but we'll get to that okay, so in the prep you want to do this and then what you're going to do is add the soy. sauce and apple cider vinegar and a little bit of black pepper and you want to do that maybe an hour or two before you're going to cook dinner because you want to let it marinate in both sauces and I do that and I just put I'll keep it in the refrigerator, which is what I'm about to do and then I'll run out to the store and then when I get back I'll go ahead and start making dinner, so for the recipe I don't. outdated I usually don't use measurements.

I didn't get it from my grandmother, so for a recipe like this, I would say use 1 cup soy sauce and 1 cup apple cider vinegar, whatever you use and just one. Use it to

make

it the same so for me like I said I'm just going to pour it in you really can't go wrong with these even if you add too much because it won't do anything with what you're going to sauté. Using this is just letting it sit so I'm going to pour it in and like I said I don't know how much I put in there but my recipe always comes out well so apple cider vinegar and don't use white.

Vinegar, you have to use apple cider vinegar, okay, then your black pepper and you want to be generous with this and then you're just going to move it around, you're basically throwing away the chicken, we're just getting all the flavors. There's a little bit of black pepper down there guys, this feels really weird trying to make an on-camera video of you cooking. I like it, but I'm not used to it yet, so be patient, so there's a brisket, there's a few more. down here, so basically you do that first and I'm going to add a little more pepper?

You can mix this with your hands, but I prefer not to. I just washed my hands after I washed the chicken, so I don't really want to touch the chicken again and that's it, so now that all of that is out, I'm just going to let it sit, I'm going to let it sit in this, in fact, I'll I'll put some aluminum foil and put it on. I'm going to the refrigerator and I'm going to run a real quick errand and then we're going to come back and finish it off right, so now that this has been marinating for about two hours because I was gone so long, I'm going to move this and let's do it.

I'm going to start the next process, so now I'm going to take my garlic and break it up. I'm going to use four cloves of garlic. It depends solely on you. Let me move this. I'm going to throw this in the trash. It's solely up to you how much garlic you want. I love, love garlic and I love the taste of it when I make my marinade, so this might be a little extreme for someone who doesn't really care for garlic if you don't like it. so I would say I used to, so what I'm going to do is take the ends like this and cut them off, so now that I've cut the ends off, what I'm going to do is basically take off the skin or the outer layer.

Okay, now that I have these like this, I'm going to cut them in half and then I'm going to cut them in half again, like I said, you don't want them to be too small because you're just going to fry them. I keep saying that when frying you're going to sauté them, so I think it's small enough because you don't want it to stick, you don't want the pieces to be very, very small, so yeah, let's go ahead and put these in. in the oil, okay, so I have my pan on, I'm going to find it and I'm just going to put a little bit of olive oil in there, not a lot, but enough to sauté the garlic and then you're going to put the garlic in.

So what this does is it basically makes like garlic oil, you're going to brown the garlic so that the oil that's in the pan actually tastes like garlic and then that's what you're going to use to sauté the chicken. just brown them, let them sit there, you can move them if you want, you can smell them, you know, mash them a little more, it's up to you. I'm deciding to break them down a little, just a little. now you won't actually use garlic in your recipe. This is the only reason you need garlic is to make the fat taste garlicky and what I like to do is save my garlic after you're done.

That's it, I put them in a separate container and keep them in the refrigerator just in case I want to use them when I make pasta or some kind of sauce or something, you know, watch them turn brown, that's pretty much it. I want to get it right, so now that they're nicely browned, I'm just going to take these, take them out and put them on this plate that I have here on the counter, you're going to take your chicken and Sorry, I can't fit it in the frame, you're going to take the chicken. and you're going to put chunks in there just to brown both sides, so you're going to put cubes in here to brown both sides and I'm not trying to cook them all the way through, you just want to brown them on both sides, but what I do is I put this pan right here once it browns both sides or, you know, don't even brown them, you just want to flip them. after a minute or two okay so this first batch is ready and I'm just going to move them here don't drain the fat or the juice that's in the pan you need that and like I said just repeat the process okay , so I did a minute on the other side and I just turned them over and that'll be it, it smells so good guys, it smells like garlic, soy sauce, apple cider vinegar, it's so good and as you see, it created his own juice. down on the bottom, which is good, okay, so now that they're done, the only ones I'm going to take out are the breasts because I want to cut them up, so I'll add them to this pan here if you want.

Don't use breasts and you don't have to do this if you're just using thighs and drumsticks then you're almost done with that so put the rest of the meat back in. I'm going to lower the heat, cut it roughly to like almost too low, not completely too low, but low, so it doesn't have to be perfect, so that's the thigh meat. Now what I'm going to do. I need to cut the breast meat because these pieces are too big, so I'll be. Back in, okay, so I'm going to cut them up and like I said, this isn't done, the outside is the only thing you were worried about cooking, so I'm just going to cook these in there and since I like a lot of pepper, I'm going to sprinkle a little more pepper here and the next step is the marinade that you had on the bow when you were marinating the meat.

You'll just pour it over it and this is when you add the bay leaves you want to add. I like to find the bigger pieces in there because the smaller ones are hard to scoop out with a spoon when you're done cooking because you don't want to leave them here so you add. I usually have four bay leaves because they contain a lot of flavor, I try to find the biggest ones so it's three and let's go with this one and four, let's make five because it's a lot more meat, so five bay leaves and that will be all for now, so I'm just going to add. my lid and you want to let it cook for about 40 minutes.

I'm going to say 40 40 to 45 minutes, you're basically simmering this, it's going to simmer and create juice and everything, so that's it for now, but while I'm waiting for it to cook. I'm going to go ahead and chop the onion to get it ready. You should also cut them into pieces, just cutting off the ends and I like to move quickly with the onions because I don't have time for my eyes to burn, I'm just going to cut them into pieces, so very hard, let me know if your eyes burn through of the screen and that's it, so I'm about to move away from these.

I just put them on this plate and then I'll break them up once I'm ready to use them, but that's it for the onion, oh, I'm trying to finish, get that middle part out and that's it. I use it for the onion and while I'm waiting for the meat to cook, since I still have thirty-five more minutes, in the meantime I'm going to start on my rice. I love it, we love jasmine rice, so I have a rice cooker. I'm going to use it, so I'm not going to show you how I make rice in the rice cooker, but that's what I'm getting ready to do because if you want to put the chicken marinade on top of some rice, that's what I do.

I feel like that's how you need to eat it so that's what I'm getting ready to do okay guys we come back 45 minutes later and I'm trying to make sure the lens doesn't fog up and this is what it looks like good , it smells good, so I'm going to scoop out the bay leaves with a spoon because you don't want to eat them and that's exactly why I like to keep them big because they're easier to prepare. I think that's all I put in there now as you can see the meat is so tender it can fall apart if you want you can shred it but I'll leave it as is making sure there are no more bay leaves in here I think I just saw one more no, okay, I think that was it, so the last step in this will be how I do it.

If you have a syringe, that's the one you can suck the juice out of. You know, around Thanksgiving, you put the stuff in the syringe and suck out the juice if you have one of those that will work perfectly, but for now I'm just going to spoon out some of the juice that you don't have. You don't have to do it this way if you're a pro at making sauce, like add cornstarch here and make sure you mix it really well and it doesn't clump, so be my guest, but for me, how do I make my sauce because This is the sauce, but you want it to be thicker, so I like to do this, drink the juice because, with honey, I tried it in the past.

I put some cornstarch in here and because of the meat I couldn't stir it. I needed it and I started getting cornstarch lumps in my adobo sauce and I couldn't do anything about it, it's actually a form of cheating so we're cheating right now okay so I only took out about 1 cup and 1/2. now I have a fork that I'm going to use to break this down, sorry if the lighting looks a little different. I'm standing in front of the window and it's getting dark, so we're trying to speed this up so you can get your cornstarch, oh everyone. on my hand so you want to use about 3 teaspoons full teaspoons like this, but you want to do it a little at a time so you're going to have to be quick with this because you don't want it to build up. that's why it's best to do it, let me move this, that's why it's best to do it while the juice is still hot, so what I do is I just stir it while slowly pouring it in where it will form clumps. and what you're doing is thickening this sauce that you're going to pour in there again and that's how you're going to make your sauce.

Now three teaspoons here should be enough to thicken the entire pan and you're just going to keep stirring it and then add another teaspoon and do it three times. This is how I taught my daughter how to make gravy so it doesn't get lumpy, and as you can see, it's already getting thick. but once you put it back on the stove and let it cook, it will get thicker and this will be the last one, so the last thing you want to do is go ahead and as you can see, it's nice and thick, you'll pour it in. here and you'll move it around stir it.

I like to try to take it everywhere because it's definitely going to get thick tonight keep the heat low here's my onion and this will fall apart right there and break down a little bit more if you like it then the onion will cook down and turn clear and clear as the sauce starts.so it thickens and that's it so what I'm going to do now once again is put the lid back on here and I'm going to let this simmer again for about 15 to 20 minutes , okay, so I'm just going to check it out. very quickly and as you can see the onions have cooked and even the meat is falling apart even more oh, there's that other one.

I knew there was one more and that iseverything, guys, that's my chicken adobo and as you can see. In that pot over there I was going to make broccoli, but the kids said they wanted corn on the cob, so I put a few ears in there and this is it, the kids are ready to eat, so I'm going to make some dishes, okay? Let's go get some rice and you guys, for the sake of the video, know I'm being fancy. I'm using my cute little one goal waffle heart plate, normally we'll eat on paper plates, but since you're my guests, you know? we got it, we gotta do it right so that's my right and then I'll just put some chicken on top and you basically use the juice as a sauce so you know and there's my chicken adobo which is a sauce, right?

OK? Guys, that's my chicken adobo. I hope this helped any of you do it. It's super delicious, it's super spicy, so I don't dare try to put a piece in my mouth or I will. They already know that, little do they know it. so that's all I have to do is put some corn on my plate and I'll call it a day so thank you all for watching. I have to get used to these cooking videos, but yes, this smells very good and I'm about to go eat well guys, then I'll say goodbye