Ingredients
| 1/2 cup | (125 ml) | Dark soy sauce |
| 1/3 cup | ( 125 ml) | Distilled white vinegar |
| 6 | Cloves garlic, smashed | |
| 1 tbsp | (15 ml) | Brown sugar |
| 2 lb | (1 kg) | Chicken pieces (legs and thighs) |
| 3 tbsp | (45 ml) | Unsalted butter |
| 3 | Bay leaves | |
| 1 tbsp | (15 ml) | Whole black peppercorns |
| 1/2 cup | (125 ml) | Low-sodium chicken broth |
| 1/2 cup | (125 ml) | Whipping cream (35% m.f.) |
| 2 tsp | (10 mL) | Cornstarch |
| 1/4 cup | (60 ml) | Thinly sliced green onions |
Directions
- In a large bowl, combine soy sauce, vinegar, garlic, and brown sugar. Add chicken pieces, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight is best).
- Melt butter in a large pot or dutch oven over medium-high heat. Cook chicken pieces for 10 to 12 minutes, turning occasionally, until starting to brown.
- Pour in the marinade, bay leaves, peppercorns, and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18 to 20 minutes, or until chicken is tender and cooked through.
- Meanwhile, stir together whipping cream and cornstarch until smooth. Pour into chicken adobo mixture and cook for 5 to 7 minutes or until slightly thickened.
- Remove from heat, garnish with green onions and serve with steamed rice.
- Top with remaining bacon and ham, and garnish with chopped parsley. Serve with the remaining parmesan cheese.
Tip
- If desired, use a whole chicken and cut into smaller pieces to use for this recipe.
- Substitute white vinegar with apple cider or rice vinegar, if desired.
- Look for a Filipino brand soy sauce or cane vinegar in the ethnic aisle of your local grocer to get an authentic taste.
- Add sliced chilies in step 5 for a spicy kick, if desired.