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Adobo Chicken
- Serves
4
- Difficulty
Easy
- Ready in
55 min
Published 2018
Vinegar lovers need to stop here for the Philippine’s best-known dish. Seared chicken is poached in a vinegar, ginger and garlic bath until it falls off the bone. After trying many different vinegars, for me cider comes out the winner for the best depth and flavour. Here rice vinegar is too mild and white wine results in an acidic sauce. Pork ribs or belly are also delicious, but give them longer to simmer.
Ingredients
Method
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The people in the house that have been to the Philippines said it was authentic, but much nicer to eat with CAV rather than malt vinegar as it’s often cooked there.