Chicken Adobo with Eggs
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Chicken Adobo with Eggs is just the dish to fill that longing for a warm, comforting home-cooked meal with no frills, no fuss, as most Filipinos know. The summer nights are turning to chilly evenings these days here, so, I brought out the large stockpots for the simmering stews in the coming weeks.
The classic Philippine Chicken Adobo is the kind of recipe one needs when you can’t think of what to cook, when the days are long, and there’s hardly time to put supper on the table. This is the chicken recipe where you drop all its ingredients in the stockpot, and let the stove do the work for you. This is the chicken adobo with the familiar aromas of strong garlic flavors, mingling with tart vinegar and salty toyo, spiked with robust peppercorns. This is the dish that has that flavor-packed aroma which floats from the pan, to mid-air, around the house, and sometimes, up to the next door neighbors. And even better, I added hard-boiled eggs to the thick gravy, because why not?
I peeked into the stockpot, and the steamy vapors hit my face. The bubbling sauce was now reduced to a rich thickness that was sure to be heavenly on a bed of steamed rice. Nothing else can be as divine as this easy, superb adobo right this minute.
Chicken Adobo with Eggs
- Large Stockpot
- 6 whole eggs, hard-boiled, peeled
- 5 to 6 pieces chicken thighs, bone-in, skin-on
- ½ cup cider vinegar
- ½ cup toyo (soy sauce); preferably a Filipino brand
- 1 whole head of garlic, 6 to 8 cloves; peeled
- 1 teaspoon peppercorns
- 2 Tablespoons vegetable oil
- 2 cups chicken broth
- 2 pieces bay leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- steamed rice
To hard-boil the eggs:
- Make the hard-boiled eggs ahead. A recipe is on a past blog post. Click here.
To prepare the chicken:
- In a resealable plastic bag or container, marinate the chicken pieces with the vinegar, toyo, garlic and peppercorns, for at least 6 hours or up to overnight. Keep refrigerated.
To cook the Chicken Adobo:
- Peel the hard-boiled eggs, and keep them whole.In a large stockpot, over medium heat, pour the oil. When oil is hot enough in 1 to 2 minutes, add the eggs. Fry the eggs for 2 minutes, turning them around with a cooking spoon, for even browning.Remove the eggs from the stockpot and set aside.
- In the same stockpot and oil, over medium heat, add the chicken pieces. Braise the meat for about 2 minutes till brown.Add the marinade to the stockpot with the chicken: vinegar, toyo, garlic, and peppercorns.Pour the broth. Add the bay leaves. Season with salt and black pepper.
- Simmer, uncovered, for 1 ½ hours till the chicken has cooked completely. The sauce should have reduced to a thick gravy. Lower heat if stockpot has become too hot, so that the liquid does not evaporate totally.
- Slice the hardboiled eggs in halves. Using a slotted spoon, carefully add the eggs to the simmering adobo mixture. Cook for 2 minutes more for eggs to have that adobo flavor.
- Serve warm with rice.
- Since this is cooked with vinegar and garlic, Adobo tastes better a day or two after. Keep leftovers refrigerated.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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