EASY WAY I MAKE "CHICKEN ADOBO"!!!
hey my pretties welcome back to my channel so I am going to share with you guys my quick and
adobolike I told you guys in my other video
adobois a Filipino recipe and I actually love it I miss going to my favorite shop down in San Diego I've been going to them for many 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 mero like when they're doing their sauce they use like marrow from the bones and everything I'm not going to get that fancy with it but I have made this recipe to where me and my kids loved it so I'm gonna get started I have to let me just turn the camera around and show you guys what I'm doing okay so this is what I'm using bay leaves garlic 2 white onions you can use Brown if you like I have my extra virgin olive oil some apple cider vinegar you need black pepper soy sauce and you need cornstarch to thicken up the gravy okay so before I get into all of that I am going to wash off my
chickenand put it in a bowl because that's the first step now just so you know you can use whatever
chickenyou like mainly for this recipe you kind of want to use dark meat which is why I have thighs because the dark meat tends to be a little bit more tender I love white meat so I always add white meat but what I'll do is I'll cut these into chunks so I'm gonna wash both of these all of this off and put it in a bowl and then I'll show you what...
I'm gonna do okay you guys so this is the
chickenafter I've already washed it and what I forgot to mention when I was showing you the pack of thighs because we are dealing with minimal amount of meat like in the grocery stores and everything right now normally I would have picked up my thighs with that were skinless these had skin on them so I had to pull the skin off of them it was too much skin and this is not a recipe where you really want to keep the skin so I pulled all the skin off and then this is the
chickenthe breast meat is down at the bottom I haven't those yet I'll do that after I saute the meat but we'll get to that okay so in preparation you want to do this and then what you're going to do is you're going to add your soy sauce and your apple cider vinegar and some black pepper and you want to do that maybe an hour or two before you're actually going to cook dinner because you want to let that marinate in both of those sauces and I do that and I just put it in the refrigerator which is what I'm about to do and then I'm gonna run out to the store and then when I come back I'll go ahead and start cooking dinner so for the recipe I don't I'm old-fashioned I don't normally use measurements I don't I got that from my grandmother so but for a recipe like this I would say use 1 cup of soy sauce and 1 cup of apple cider vinegar so whatever you use and one just use it so it'll be equal so for me like I said...
I'm just going to pour it you can't really go wrong with these like even if you add too much cuz it's not gonna do anything you're gonna saute to use this is just kind of letting it sit in it so I'll just pour that and like I said I don't know how much I put in there but my recipe always comes out right ok so apple cider vinegar and do not use white vinegar you have to use apple cider vinegar ok so then your black pepper and you kind of want to be generous with this and then you're just gonna move it around basically you're tossing the
chickenwe're just getting all the flavors in there getting some of that black pepper down there you guys this feels so weird trying to do a video on camera for you guys cooking I like it but I'm not used to it yet so bear with me so there's a breast there's a few more down here so is it you basically do that first and I'm gonna add a little bit more pepper you can toss this with your hands but I prefer not to I just washed my hands after I wash the
chickenso I don't really want to touch the
chickenagain and that is it so now that all of that is tossed I'm just gonna let it sit in that I'm gonna let it sit in this I'm gonna actually put some foil over it and put it in the refrigerator and I'm gonna run an errand real quick and then we'll come back and finish it okay so now that this has been marinating for about two hours because I was gone that long I'm gonna...
move this over and we're gonna start with the next process so now I'm taking my garlic and I'm gonna break it down I am going to use four cloves of garlic it's solely up to you let me move this I'm gonna dump this in the trash it's solely up to you how much garlic you want I love I absolutely love garlic and I love the taste of it when I do my
adoboso this might be a little extreme for somebody that doesn't really care for garlic if you don't then I would say just used to so what I'm gonna do is take the ends like that and cut those off so now that I cut the ends off what I'm gonna do is basically just peel this the skin off or the outer layer okay so now that I have these like this I'm just gonna cut them in half and then I'm gonna cut it in half again like I said you don't want them to be too small cuz you're just you're just gonna fry them down I keep saying frying you're gonna saute these so I think that's small enough because you don't want it to get you don't want the pieces to be really really small so yeah let's go ahead and put these in the oil okay so I have my frying pan going I'll meet him and I'm just gonna put some olive oil in there not a lot but just enough to saute the garlic and then you're just going to set your garlic in there so what this is doing is you're basically making like a 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 gonna use to saute your
chickenso you just Brown these up let them sit there you can move them around if you want you can smell a you know like mash them down a little bit more it's up to you I'm deciding to break these down a little bit just a little bit now you won't actually be using the garlic in your recipe this is the only reason why you need garlic is to kind of
makeyour grease taste garlicky and what I like to do is I'll keep my garlic after you after you're done I put these in a separate container and I keep these in the refrigerator just in case I want to use them when I'm making pasta or some kind of sauce or something you know see how they're turning brown that's pretty much all you want to do okay so now that they're nice and brown I'm just gonna take these and I'm gonna scoop them out and put them on this plate that I have right here on the counter you're gonna take your
chickenand sorry I can't get it in the frame you're gonna take your
chickenand you are going to put pieces in there just to brown both sides so you're going to put a cubes in here to Brown both sides and you're not trying to cook these all the way through you just want to brown both sides of them but what I do is I put this pan right here once I Brown both sides or you know kind of not even brown it you just want to flip them over like after a minute or...
two okay so this first batch is done and I'm just going to move them over here do not drain the grease and the juice that's in the pan you need that and like I said just repeat the process okay so I did one minute on the other side and I just flipped them over and that will be it this smells so good you guys it smells like the garlic the soy sauce the apple cider vinegar is just so good and as you see it created its own little juice down in the bottom which is a good thing okay so now that these are done the only ones I'm gonna take out are the breasts because I want to cut those so I'm gonna add those to this pan over here if you're not using breasts and you don't have to do this if you're just using thighs and like drumsticks then you're pretty much done with that so put your other meat back in I'm gonna turn the fire down cut kind of 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 gonna do I need to go cut the breast meat because these pieces are too big so I'll be right back okay so I'll cut those down and like I said this is not done the outer part is the only thing that you were worried about cooking so I'm just gonna a these in there and because I like a lot of pepper I am gonna sprinkle some more pepper on here and the next step is that marinade that you had in your bow from when you were marinating your meat you're just gonna...
pour that over it and this is when you add your bay leaves you want to add I like to find the biggest pieces in there because the smaller ones are hard to spoon out when you're done cooking because you don't want to leave these in here so you add I usually have four bay leaves because they pack a lot of flavor I try to find the biggest ones so that's three and let's go with this one and four let's just do five because it's a lot more meat so five bay leaves and that is going to be it for right now so I'm just gonna add my lid and you want to let that cook down for about 40 minutes I'm gonna say 40 40 to 45 minutes you just basically are cooking this on low it's gonna simmer down and create juice and everything so that's it for now but while I'm waiting for that to cook down I am going to go ahead and cut my onion so that I'll have that ready and these you also want to cut in chunks just cutting the ends off and I like to move fast with my onions because I do not have time for my eyes to be burning I'm just gonna cut them in chunks so pretty much in force let me know if your eyes is burning through the screen and that's pretty much it so I'm about to walk away from these just pretty much putting them on this plate and then they'll I'll break them down once I'm ready to use them but that's pretty much it for the onion oh I'm trying to get finish take that middle part out and that's it for the...
onion and while I'm waiting for the meat to cook down since I still have a thirty five more minutes in the meantime I am gonna start my rice I love well we love jasmine rice so and I do have a rice cooker so I'll be using that so I'm not gonna show you guys how I
makerice in the rice cooker but that's what I'm getting ready to do because you want to put your
adoboon top of some rice it's that's I just feel like that's how you need to eat it so that's what I'm getting ready to do okay you guys so we are back 45 minutes later and I'm trying to
makesure to screen the lens doesn't get foggy and this is what we're looking like looks good smells good so I'm just gonna spoon out the bay leaves because you don't want to eat those and this is exactly why I like to keep them big because they're easier they're easier to find I think that was all I put in there now as you can see the meat is so tender it can like just fall apart if you want you can like break it down but I'm just gonna leave it how it is making sure there's 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 is going to be how I do it if you have a baster is that a baster the one that you can suck the juice you know like around Thanksgiving and you put the thing in there at the baster and you suck the juice out if you have one of those that'll work perfectly but for right now...
I'm just going to spoon out some of the juice you don't have to do it this way if you're a pro at making gravy like adding your cornstarch in here and making sure you mix it real good and it's not gonna clump up then be my guest but for me how I
makemy gravy because this is the gravy but you want it to be thicker so I like to do this take the juice cuz honey I've tried in the past I got to put in some cornstarch in here and because of the meat I couldn't stir it like I needed to and I started having clumps of cornstarch in my
adobosauce and I couldn't do nothing about it this is actually a cheating way it's so we're cheating right now okay so I just took out approximately 1 and 1/2 cups now I have a fork that I'm gonna 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 try to hurry this up so you have your cornstarch oh all over my hand so you want to use approximately 3 teaspoons full teaspoons like this but you want to do it a little bit at a time so you're gonna have to be kind of quick with this because you don't want this to clump up which is why it's better to do it let me move this over which is why it's better to do it while the juice is still hot so what I do is I just kind of stir it around as I dump it in slowly where you will get clumps and what you're doing is you're just thickening up this sauce that...
you're gonna pour back in there and this is how you're gonna