This hen adobo is all about that beautiful sticky glaze, it’s peppery, tangy & shiny. The type you wish to drizzle over the rice and let all of it soak in.
Nicky’s Notes
I’m at all times shocked at how a couple of easy elements could make this dish style so superb.
Filipino in origin, Hen Adobo is advanced in flavour, however very easy to make. You simply want a little bit little bit of endurance for the sauce to simmer all the way down to the proper consistency.
The tangy-ness comes from rice vinegar. I take advantage of about 4 tablespoons for this recipe – which could sound like so much, however is definitely lower than many recipes.
It’s simple to regulate to you personal choice although (try the tip part for more information).
What makes this Adobo Hen so good:
- You can also make it a little bit bit saucy, or with much less sauce and extra of a glaze – simply by simmering for a couple of minutes longer.
- Other than the hen, this recipe makes use of store-cupboard elements, and nothing too uncommon, so when you don’t have it in, it is best to simply discover it in your grocery store.
- It tastes nice scorching or chilly (I like it as a part of a salad or in a wrap for lunch the following day).
📋 Substances for Hen Adobo
***Full recipe with detailed portions within the recipe card beneath***
Soy sauce
I take advantage of decreased sodium soy sauce on this recipe because the soy sauce is decreased down within the sauce – which makes it saltier. Common soy sauce could make it too salty for some palates (you possibly can at all times add extra salt on the finish when you like).
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps within the recipe card beneath***
Marinade the hen in garlic, soy sauce, vinegar and bay leaves. When prepared, fry the drained hen thighs in a little bit oil for two minutes both sides. Add the reserved marinade, water, sugar and peppercorns and simmer for 25-30 minutes till the sauce is sticky.
Recipe Suggestions
- Modify the sauce quantity: Simmering for round 25 minutes ends in tender hen with some sauce within the pan for drizzling. Half-hour provides you virtually no sauce, however the hen is darker with extra of a shiny glaze. Go along with your individual choice.
- Modify the tang: The sauce ought to be tangy. You may verify this close to the top of the simmering time. Style the sauce about 5 minutes earlier than the top of simmering. In order for you extra tang, add 1-2 tablespoon of rice vinegar. Don’t stir, simply let it simmer for one more 3 minutes (this mellows the vinegar, so it’s not a harsh vinegar style), then style once more. Repeat for extra tang if wanted. If it’s too tangy, add a teaspoon of sugar to counteract the tangy-ness.
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🍽️ What to serve with hen adobo
Make forward and Leftovers Information
- This hen adobo tastes finest when eaten straight away, however you can also make forward if most popular. Make the adobo however simmer for 20 minutes as an alternative of 30. Then cool, switch to an air tight container and refrigerate or freeze (if freezing, defrost over night time within the fridge earlier than reheating).
Reheat in a pan over a low-medium warmth, including a splash of water to loosen the sauce. Prepare dinner for 10-12 minutes, turning as soon as, till piping scorching all through. - Leftovers will be reheated the identical means as above (it’s possible you’ll want a little bit extra water). The hen can also be nice chilly, chopped up and served on a salad or in a wrap.
📺 Watch how you can make it
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Place the hen in a bowl with the garlic, soy sauce, vinegar and bay leaves. Combine collectively to evenly coat. Cowl and depart to marinade for 1 hour (as much as in a single day). If marinating for longer than an hour, place within the fridge.
1 KG (2.2lbs) skinless hen thigh fillets, sliced in half (that is approx 6 fillets), 6 garlic cloves, 90 ml (1/2 cup + 2 tbsp) decreased sodium soy sauce, 4 tbsp rice vinegar or white vinegar, 4 bay leaves
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Warmth the oil in a big frying pan. Use a set of tongs to take away the hen from the marinade (maintain the marinade) and place the hen within the pan with the oil. Don’t fear if it’s comfortable within the pan, simply don’t overlap the hen.
2 tbsp oil
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Fry for two minutes both sides.
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Add the reserved marinade, water, sugar and pepper and stir.
240 ml (1 cup) water, 1 tbsp gentle brown sugar, 2 tsp peppercorns
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Simmer for 25-Half-hour, turning the hen over midway by cooking. Thirty minutes of simmering offers you tender hen with a glaze that coats the hen, with just a bit little bit of sauce left within the pan. Word: In order for you extra sauce, you possibly can simmer for barely much less time (round 25 minutes) and add an additional splash of water to the pan within the final couple of minutes(do not pour over the hen or it is going to wash off the glaze).
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Style the sauce and add in a little bit extra vinegar if you need it a little bit extra tangy.
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Flip off the warmth and serve over rice, sprinkled with shredded spring onions.
boiled or fried rice, 5 spring onions, marinated cucumber, tomato and onion salad
Modify the tang
The sauce ought to be tangy. You may verify this close to the top of the simmering time. Style the sauce about 5 minutes earlier than the top of simmering. In order for you extra tang, add 1-2 tablespoon of rice vinegar. Don’t stir, simply let it simmer for one more 3 minutes (this mellows the vinegar, so it’s not a harsh vinegar style), then style once more. Repeat for extra tang if wanted. If it’s too tangy, add a teaspoon of sugar to counteract the tangy-ness.
Dietary info is approximate, per serving (this recipe serves 4) and doesn’t embrace the serving strategies (rice and toppings).
Recipe supply:
Tailored from Nagi’s Filipino hen adobo recipe from RecipeTinEats.
Energy: 400kcal | Carbohydrates: 7g | Protein: 51g | Fats: 17g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 8g | Trans Fats: 0.1g | Ldl cholesterol: 238mg | Sodium: 1098mg | Fiber: 1g | Sugar: 3g
Diet info is routinely calculated, so ought to solely be used as an approximation.
🍲 Extra hen thigh recipes
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