I love my version of a traditional adobo recipe.
It’s so tasty and hearty. We mainly eat it in winter in the colder months, and it’s lovely to drink up the juice or to serve it with rice or mash vegetables so that it absorbs all of the goodness.
I usually buy a whole chicken and cut it up, as I find it’s more cost effective, then everyone gets the piece of chicken that they enjoy. If you prefer to buy pre-cut chicken then look at using either chicken thigh with the skin on or maryland (aka whole leg).
If you have time, or are pressured for time, you can prepare this dish the night before in the baking dish (covered) or in a container or ziplock bag, then bake it the next day, the flavour of the sauce goes through the chicken however I find the sauce is less intense.
You can also pour out the sauce and reduce it in a saucepan for a thick rich sauce, however, we love it straight from the oven after it’s resting time. I also strain the left over liquid and freeze it for the next batch which makes it even more tasty.
|Prep time||Cook time||Total time|
|15 mins||60 mins||75 mins|
Author: Essential Olie
- 1.7-2kg Whole Chicken
- 1 Brown Onion (sliced)
- 1 Garlic Clove (peeled and finely chopped)
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Tamari
- 2 Tablespoons Fish Sauce*
- 2 Dried Bay Leaves
- 1 Red Chilli (sliced)
- 1 Yellow or Red Capsicum (sliced)
- 1 teaspoon White Pepper
- Sprinkle of Himalayan Rock Salt or Celtic Sea Salt
- Preheat oven to 180°C.
- Add chopped garlic, sliced onions, chilli and capsicum into baking dish. Add all liquid ingredients, bay leaf and pepper.
- Cut chicken into 8-10 pieces and place into sauce in baking dish and massage with hands chicken into the sauce until all the chicken is covered. Then, place chicken skin side up.
- Sprinkle chicken skin with salt.
- Bake for 60 minutes (or until skin is at the crisp level you desire).
- Take out of the oven, cover with al-foil, and rest for 5-10 minutes.
- Serve with rice or your favourite mashed vegetables with a side of greens. Sprinkle with more chilli flakes or fresh chilli slices.
*We love using Red Boat Fish Sauce, which is a first press sauce.