By Brady Jensen
Perfect Chicken Adobo
The Greatest chicken recipe of all time? Maybe so....It's also one of the easiest chicken recipes of all time. SUPPLIES USED: Cutting Board Silver Swan Soy Sauce Serving Size: 2-4 INGREDIENTS: Chicken Adobo Ingredients: 4 chicken drumsticks 4 chicken thighs 20 garlic cloves, heavily crushed Crack of black pepper 1 1/4 cup (300ml) unseasoned rice vinegar 1/2 cup (120ml) soy sauce (silver swan) 1/4 cup (60ml) dark soy sauce 1 tablespoon (7g) black peppercorns 3 tablespoons palm sugar (50g) (depend
Updated at: Thu, 17 Aug 2023 04:44:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Nutrition per serving
Calories2367.2 kcal (118%)
Total Fat144 g (206%)
Carbs94.9 g (36%)
Sugars53.1 g (59%)
Protein172.7 g (345%)
Sodium12357.9 mg (618%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4chicken drumsticks
4chicken thighs
20garlic cloves
heavily crushed
black pepper
crack
1 ¼ cupunseasoned rice vinegar
½ cupsoy sauce
silver swan
¼ cupdark soy sauce
7gblack peppercorns
50gpalm sugar
depending on if the soy sauce you have has sweetness to it
4bay leaves
½ cupwater
green onions
for topping
rice
for serving
0.25 headgreen cabbage
thinly sliced
salt
for seasoning
3green onions
thinly sliced
oil
¼ cupwater
chili oil
Instructions
Step 1
Serving Size 2-4
Step 2
In a large bowl, add in all the chicken (thighs and drumsticks) and the heavily crushed cloves of garlic.
Step 3
To that add a fresh crack of black pepper, black peppercorns, palm sugar, unseasoned rice vinegar, dark soy sauce, regular soy sauce, filtered water, and toss together and add in bay leaves.
Step 4
Cover with plastic wrap and marinate in the fridge for 2 hours, or ideally overnight. Reserve all marinated liquid
Step 5
Set a large braiser or dutch oven over medium-high heat and coat with oil to cover the pan.
Step 6
Sear all the chicken in batches on all sides for 2-3 minutes per side. Place each batch to the side once done browning to avoid overcrowding.
Step 7
Add marination to the pan (without the chicken) along with all the aromatics. Increase the heat to medium-high and add the chicken pieces to the pan in layers and bring to a boil.
Step 8
Once it reaches a boil, reduce the heat to low and let simmer (covered) for 35 minutes. Uncover and flip the chicken pieces, cover them again, and cook for another 25-35 more minutes. Turn chicken over occasionally to thoroughly coat and the sauce thickens and a glaze.
Step 9
Place the chicken on a plate of rice topped with green onions. Spoon on as much sauce as desired.
Step 10
To a large bowl, add sliced cabbage, salt and crush with hands then add thinly sliced green onions and toss together.
Step 11
Add in the leftover chicken (no bones!). Toss together to combine.
Step 12
Drizzle a couple of spoonfuls of the glaze. Mix together to combine
Step 13
Fill gyoza wrappers with the chicken mixture (about 2 tsp).
Step 14
Wet the edges, fold like a taco, pinch in the center, and pleat each side starting with the center. 3 total pleats. Repeat until all the filling is used.
Step 15
Heat a nonstick skillet over medium heat, add just enough oil to coat the bottom pan (about 2 Tbsp).
Step 16
Once hot, arrange the gyozas around the pan making sure they don’t touch. Let them cook and brown for 2 minutes.
Step 17
Add water, immediately cover with a lid and let steam for 3 minutes.
Step 18
Remove lid and if any liquid remains let simmer until completely gone.
Step 19
Let rest for 1 minute and plate. Cover with chili oil.
Notes
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Makes leftovers
