Make your classic Adobo extra special with a creamy twist of organic European dairy, perfect for sharing with the people who matters most this season.
Get it ready
- wooden spoon
- large pan
Gather it
- ½ cup organic European milk
- 1 kg chicken thigh/leg quarters, bone-in and skin-on (or your preferred cut)
- 1 tbsp oil (optional if chicken is fatty)
- 6 cloves garlic, smashed
- 1 onion, thinly sliced
- ⅓ cup soy sauce
- ¼ cup cane vinegar
- 1 tsp whole black peppercorns
- 2-3 pcs bay leaves
- ½ cup water
- Salt and sugar, to taste
Optional add-ins:
- 1-2 pcs organic eggs, boiled
- Sliced green chillies for spice
- Dash of paprika for color
Make it
- In a large pan or pot, heat oil over medium heat and sear the chicken until golden brown on both sides to add depth of flavor. Remove and set aside.
- In the same pan, saute garlic until fragrant (but not burnt), then add the onions and cook until translucent.
- Return the chicken into the pan, then add soy sauce, vinegar, peppercorns, bay leaves, and water. Do not stir yet. Let the vinegar cook off a bit to prevent a sour bite.
- Bring this to a boil, then lower the heat and simmer covered for 25-30 minutes, or until the chicken is tender.
- Once the chicken is tender, lower the heat and stir in organic European milk. Simmer gently for another 5-10 minutes until the sauce slightly thickens. Add sugar to balance the acidity, then adjust with salt if needed.
Tip: Don’t boil the milk on high heat! Keep it low to avoid curdling. - For added oomph, serve with garlic fried rice and garnish with boiled egg halves or green chillies, if desired.
