Kakaibang Filipino Chicken Adobo

Method12 steps

1. 1

   Step 1: Mix the 2 cups plain yogurt with the marinade half Knorr Chicken Cube. Coat the 2 lb raw chicken pieces, cover and refrigerate for at least 3 hours. Lift the chicken out and let excess marinade drip off; discard the unused raw-chicken marinade.

   Marinate chicken in yogurt · 180 minUses 2 cups plain yogurt · 1/2 Knorr Chicken Cube, for marinade · 2 lb raw chicken, cut into serving pieces

2. 2

   Step 2: Heat the 1/4 cup cooking oil in a pan. Add the 3 oz raw chicken liver and fry both sides until browned and cooked through, reaching 165 F (74 C). Lift onto a clean plate and set aside; keep the oil remaining in the pan.

   Uses 1/4 cup cooking oil · 3 oz raw chicken liver

3. 3

   Step 3: In the oil remaining after frying the liver, fry the drained yogurt-marinated chicken on the first side for 1 minute. This is a preliminary fry; the chicken will finish cooking in the stew.

   Fry chicken first side · 1 minUses Oil remaining in the pan · All chicken lifted from marinade; adhering yogurt amount unknown

4. 4

   Step 4: Turn the chicken and fry the second side for 1 minute. Lift the partly fried chicken onto a clean plate, retaining the remaining pan oil.

   Fry chicken second side · 1 minUses Chicken after first-side fry

5. 5

   Step 5: Melt the 1 1/2 tsp butter in the oil remaining after frying the chicken. Add the crushed cloves from the head of garlic (1 head) and cook until they start to brown, without burning.

   Uses Remaining pan oil · 1 1/2 tsp butter · 1 head garlic, cloves crushed

6. 6

   Step 6: Return the partly fried chicken to the garlic pan. Pour in the 1/4 cup soy sauce, 3 tbsp white vinegar, 1 1/2 cups lemon-lime soda and the 1 cup stew water. Bring to a boil.

   Uses Browned garlic, butter and pan oil · Partly fried marinated chicken · 1/4 cup soy sauce · 3 tbsp white vinegar · 1 1/2 cups lemon-lime soda · 1 cup water, for stew

7. 7

   Step 7: Add the separate stew half Knorr Chicken Cube, 2 tsp cracked peppercorns and 3 bay leaves. Cover, lower the heat and simmer for 20–25 minutes. Continue if necessary until the thickest chicken reaches 165 F (74 C), away from bone.

   Simmer chicken adobo · 25 minUses Chicken and adobo cooking liquid · 1/2 Knorr Chicken Cube, for stew · 2 tsp cracked peppercorns · 3 bay leaves

8. 8

   Step 8: Return all the cooked chicken liver to the simmering chicken stew and stir gently.

   Uses Simmered chicken adobo · Cooked fried chicken liver

9. 9

   Step 9: In a clean bowl, mix the 2 tbsp cornstarch with its separate 1/4 cup water until smooth.

   Uses 2 tbsp cornstarch · 1/4 cup water, for slurry

10. 10

    Step 10: Stir the smooth slurry into the simmering stew immediately. Add the 6 ready-boiled eggs only if using them. Gently simmer and stir until the sauce thickens and any eggs and returned liver are hot throughout.

    Uses Chicken and liver adobo · Smooth cornstarch slurry · 6 ready-boiled eggs, peeled, optional

11. 11

    Step 11: Arrange the finished adobo on a serving plate and garnish with the chopped green-onion (1 bunch) bunch.

    Uses Thickened chicken and liver adobo, with optional eggs · 1 bunch green onions, chopped

12. 12

    Step 12: Serve hot and share among four people, removing chicken bones and bay leaves as you eat.

    Uses Garnished chicken adobo