I Made Sho Spaeth’s Chicken Adobo (Filipino-Style Braised Chicken)
I Made Sho Spaeth’s Chicken Adobo (Filipino-Style Braised Chicken)
by -SpaghettiCat-
2 Comments
-SpaghettiCat-
This was my first time making the dish, and I really enjoyed it. The leftover sauce is so good (I even froze some adobo cubes for future quick-sauce haha). I used the Datu Puti vinegar. I was unaware they have a soy too, so next time I might try that.
Technique-wise I messed up a bit in that the thighs were a little overcooked. For the simmer step it said 20 minutes, but my chicken was probably close to done just from the browning step. I only did 10 minutes, but next time I think I’ll pull the chicken even earlier, after they register 160ish if needed, then reduce the sauce a bit.
Really nice result though for something relatively low effort.
2 Comments
This was my first time making the dish, and I really enjoyed it. The leftover sauce is so good (I even froze some adobo cubes for future quick-sauce haha). I used the Datu Puti vinegar. I was unaware they have a soy too, so next time I might try that.
Technique-wise I messed up a bit in that the thighs were a little overcooked. For the simmer step it said 20 minutes, but my chicken was probably close to done just from the browning step. I only did 10 minutes, but next time I think I’ll pull the chicken even earlier, after they register 160ish if needed, then reduce the sauce a bit.
Really nice result though for something relatively low effort.
Yummy