Chicken Adobo Recipe With Brown Sugar: How To

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Chicken Adobo Recipe With Brown Sugar: How To

Today, we're going to be looking at a chicken adobo recipe with brown sugar. If you're looking for something new to try cooking at home, that's a tasty and flavor-filled dish - then look no further. You may not be familiar with chicken adobo, but it's definitely a recipe the entire family can enjoy. Let's be honest, the same repetitive dinners night after night can become tiresome. So if you're searching for a delicious dish to liven up your midweek meals, this is the recipe for you. Let's take a closer look.

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken adobo recipe with brown sugar, How do you balance adobo taste?, What is the function of vinegar in cooking adobo?, What makes adobo delicious?, What makes adobo sauce thick?

Servings:

Calories: 350kcal

Author: Ania Cooking Recipes

Ingredients

For the chicken and marinade:

1.5 lb of chicken thigh fillets (around 5-6 pieces)
3 minced garlic cloves
1/3 cup of soy sauce
1/3 cup and 2 teaspoons of white vinegar
4 fresh bay leaves

For the dish:

2 tablespoons of vegetable (or canola/peanut oil)
3 minced garlic cloves
1 diced brown onion
1 1/2 cups of water
2 tablespoons of brown sugar
1 tablespoon of ground black pepper
2 green scallions (to decorate)

Instructions

Prepare
Gather all of the ingredients you need for this recipe. Grab a bowl and add the garlic cloves, soy sauce, white vinegar, and bay leaves. Mix well. Once combined, add the chicken to the marinade, ensuring each piece is coated. Place in the refrigerator for at least 20 minutes (but can be left up until the following day, if you want to prepare).
3 minced garlic cloves, 1/3 cup of soy sauce, 1/3 cup and 2 teaspoons of white vinegar, 4 fresh bay leaves, 1.5 lb of chicken thigh fillets (around 5-6 pieces)
Cook the Chicken
Pour one tablespoon of oil into a pan over a high heat. Once the oil is hot, remove the chicken from the fridge and add each piece to the pan (being sure to keep the marinade saved for later). Sear the chicken for around one minute on each side, you want the fillets to be browned. Remove the chicken from the skillet, and leave to one side.
2 tablespoons of vegetable (or canola/peanut oil)
Make the sauce
Add another tablespoon of oil into your pan. Over a high heat, add the garlic and onion, and leave to cook for around 90 seconds. After this time, add the sugar, black pepper, water and marinade from your chicken yesterday. After it begins to simmer, leave for around five minutes.
2 tablespoons of vegetable (or canola/peanut oil), 3 minced garlic cloves, 1 diced brown onion, 2 tablespoons of brown sugar, 1 tablespoon of ground black pepper, 1 1/2 cups of water
Cook the chicken (Part 2)
Add the chicken back to the pan and leave to simmer in the sauce for around 20-25 minutes (you can leave it whilst cooking). Just be sure to turn the chicken halfway. The sauce should now be thick, and glaze-like. If not, remove the chicken to give the sauce more time to thicken. Once thickened, coat the glaze over the chicken pieces.
Serve
Garnish with green scallions and serve with rice, for tastiest results. Enjoy!
2 green scallions (to decorate)

Nutrition