- 500 grams chicken (legs, thigh or momo in Japanese)
- 1/4 cup apple cider vinegar
- 1/8 cup kikkoman soy sauce
- 1/2 head of garlic, finely chopped
- 1 teaspoon whole black pepper
- 1 teaspoon rock salt
- 2 piece dried bay leaf (teared)
- 1 piece star anise
- 1 and 1/4 cup water
- 1 cup mango juice/mango purée
- 2 tablespoon olive oil
- Place the chicken in a pot.
- Add in the vinegar, soy sauce, 1/2 cup of mango juice, garlic, bay leaves, star anise, rock salt and black pepper.
- Note: Keep half of the mango juice for the sauce later. In Japan, you can get canned mango juice in stores that sell imported goods like Kaldi.
- Mix and bring to a boil. Lower the heat, cover the pot and let the chicken cook for 25 minutes
- After 25 minutes, separate the chicken from the sauce.
- Discard the bay leaves, garlic, pepper and star anise.
- Add 1/2 cup of mango juice to the sauce. Season with salt and ground pepper according to your taste. Reduce the sauce.
- On a separate pan, fry the chicken in olive oil until it turns brown.
- Place the chicken on a plate and pour some sauce. Serve with steamed rice and enjoy!
- Tip: Keep the adobo overnight for deeper taste. This gives time for the sauces to seep into the meat. Adobo keeps well for a couple of days in the fridge because of the stewing process with vinegar.
Source: Adobo Research
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