Chicken Adobo is a little sweet, a little savory and sooo succulent 🤤 Jet Tila shares his take served with a side of Lumpia! #ReadyJetCook
Get the recipe for Chicken Adobo ► https://foodtv.com/36rG591
Get the recipe for Lumpia Shanghai ► https://foodtv.com/36xoqwJ
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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Chicken Adobo
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr 40 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
4 chicken leg quarters (about 2 pounds)
1/2 cup plus 2 tablespoons low-sodium Japanese soy sauce
6 cloves garlic, smashed
2 tablespoons neutral oil, such as peanut, canola or grapeseed
3 bay leaves, preferably fresh
1 tablespoon black peppercorns, coarsely cracked, plus more for serving
1 cup chicken stock
1 tablespoon granulated sugar
3 ounces cane vinegar, or 1 1/2 ounces distilled white vinegar
2 teaspoons cornstarch mixed with cool water to make a slurry, optional
Steamed rice, for serving
Directions
Trim the excess skin and large lumps of fat from the chicken.
Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
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How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network
26 Comments
Wow! That adobo version looks so yummy 😋🤤
I love that it is quite clear that Mr. Tila is a real chef. His techniques, his knife skills, his methodologies of keeping things tidy, etc. He is everything you want in a cooking show for those of us that love cooking interesting things at home.
@mrnigelng 😂
You're one of my fav chefs and always root for you in Guy's battle of champions.
This is way more complicated than it needs to be. Throw it all in a pressure cooker or instant pot and make it soft
Boiled the chicken with soy sauce vinegar black pepper and garlic ang bay leaves and litle amount of water about 25mins… Then when its tender sauta again with garlic then its finish!!! We don't marinate adobo we direct to boiled it
Elite filipino style of cooking!
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate . ang mangmang nyo grabe
WTF WHY IN HELL IS CORNSTARCH IN THIS AND WHY WAS THE VINEGER ADDED ON THE LAST MIN!
Wtf chicken stock? Lol
Ok so I marinated the chicken. Does anyone recommend adding brown sugar?
Uncle Roger !
😆🖒LOOKS DELICIOUS!🍜🌞🍗🌯🍽🍵
Our son in law makes both dishes. There great!
The missing ingredient in the video is vinegar and you used chicken stock which is not a traditional Chicken Adobo recipe.
In a pinch, any soy sauce would work. But if you want the authentic taste. You have to use either Silver Swan, Lauriat, Marca Piña, Datu Puti, or Lorins Soy Sauce.
Marinate?? That's not the original & classic style of cooking adobo. Ditch 👎🏻👎🏻
Oh yeah! I bet that vinegar is easy to find.
You don't eat Bay Leaf, because it is poisonous to humans. He did not mention that. My brother ate the Bay Leaves and now he is in his grave. But it was a good recipe nonetheless.
The dish looks good. Thanks for your recipe.
Excellent Chef ❤ I am a Pilipino ! Mabuhay
Jet, no filipino will ever use chicken stock when cooking Adobo. Also vinegar goes with soy sauce when marinating. No more vinegar in the end. Vinegar when added into a dish needs to be cooked not a topping liquid. Yes, filipino use vinegar in so many dishes but no like this.
U actually perfected it will try the recipe not a fan of this type of adobo looks good I like the fried dried adobo ps you perfected the adobo but you for got the atchewette red coloring
Great job Jet! Recipe is fantastic!
cook 1 thing did not explain the adobe right bad videi
Do not mix the Adobo once you put the vinegar. Let it boil for a coupe of minutes first. I dont know the scientific explanation but if you mix it as soon as you pour the vinegar it will leave a bitter aftertaste.