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Succulent Chicken Adobo

/5
Recipe by
Sebastian Fitarau
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Recipe by
Sebastian Fitarau
SHARE

Ingredients

  • Whole chicken or skin-on chicken thighs: 1.75 lbs (800g)
  • Soy Sauce: 1/3 cup (100ml)
  • White Vinegar: 1/3 cup (100ml)
  • Garlic Cloves: 3
  • Bay Leaves: 3
  • Whole Black Peppercorns: to taste
  • Vegetable Oil: about 1 1/4 cups (300ml)
  • Green Onions: 2
  • Sugar: 1/4 cup (50g)

Procedure

  1. Clean and cut the chicken into eight pieces. Marinate it for 2 hours in the refrigerator with green onions, chili, ginger, garlic, whole peppercorns, white vinegar, soy sauce, bay leaves, sugar, and sesame oil.
  2. After marinating, drain the chicken. Sear it in a pan with a bit of sesame oil on both sides.
  3. Add the filtered marinade to the pan and cook covered for 40 minutes.
  4. Serve the chicken with its cooking sauce, fresh green onions, and sesame seeds. It pairs well with steamed rice.
Creator
Sebastian Fitarau
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.