Here’s a deliciously spicy twist on the classic Chicken Adobo:
Ingredients:
1 kg chicken, cut into pieces
1 onion, sliced
5 cloves garlic, minced
4-5 dried red chilies (or fresh if you prefer more heat)
1/4 cup soy sauce
1/4 cup white vinegar
1 cup water
2-3 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional for sweetness balance)
2 tbsp cooking oil
1-2 tbsp chili paste or sriracha (adjust based on your spice level preference)
Salt and pepper to taste
Instructions:
1. Marinate the chicken: In a bowl, combine the chicken, soy sauce, garlic, onion, dried chilies, bay leaves, peppercorns, and a pinch of salt. Let it marinate for at least 30 minutes (preferably 2 hours or overnight in the fridge).
2. Sear the chicken: In a large pan, heat the oil over medium-high heat. Add the chicken pieces (reserve the marinade for later) and sear them on both sides until golden brown.
3. Simmer the adobo: Pour in the vinegar and let it simmer for 2-3 minutes to cook off the raw taste. Add the reserved marinade, water, chili paste (or sriracha), and sugar. Bring to a boil, then reduce to low heat and simmer for about 30 minutes, or until the chicken is tender and the sauce has thickened.
4. Finish and serve: Taste the sauce and adjust seasoning with salt and pepper, adding more chili paste if you like it spicier. Serve hot with steamed rice and enjoy your fiery, flavorful Spicy Chicken Adobo!
This version brings a punch of heat and depth to the traditional dish. Adjust the heat level to suit your preference!
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