Easy Authentic Chicken Adobo At Home

Perfect Chicken Adobo

1. In a large bowl, add the chicken, garlic, a crack of freshly ground black pepper, black peppercorns, palm sugar, rice vinegar, dark soy sauce, regular soy sauce and 1/2 cup (120ml) of filtered water. Toss to evenly combine and then add the bay leaves. 
2. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours but ideally overnight. (Note: you can skip the marinade and proceed to the next step, if desired or short on time.)
3. To that add a fresh crack of black pepper, black peppercorns, palm sugar, unseasoned rice vinegar, dark soy sauce, regular soy sauce, filtered water, and toss together and add in bay leaves.
4. Heat a large enameled cast iron braiser or Dutch oven over medium-high and drizzle with enough oil to coat the bottom of the pan. 
5. In batches, remove the marinated chicken from the marinade and transfer into the heated pan. Do not discard the marinade as this will become the sauce. Cook for 2-3 minutes per side to sear and brown the skin. Remove onto a baking sheet (Note: the chicken will still be raw.) and set aside.
6. Into the now-empty braiser or Dutch oven, pour in all of the marinade and heat over medium-high. Nestle all of the seared chicken pieces into the sauce and bring to a boil. As soon as the sauce reaches a boil, immediately reduce the heat to low, cover and simmer for 35 minutes.
7. Remove the lid to turn each piece of chicken over. Then, cover again and cook for an additional 25-35 minutes, occasionally turning the chicken pieces to thoroughly coat in the sauce. 
8. To serve, spoon the sauce all over the chicken. Garnish with sliced green onions. Serve alongside rice and the pan sauce.

Leftover Chicken Adobo Potstickers

1. To make the chicken adobo filling: To a large bowl, add the cabbage and season with salt. Toss to combine and then squeeze the cabbage in your hands to soften and wilt.
2. Add the green onions and shredded chicken adobo. Using clean hands, combine the mixture and continue to shred it as finely as possible. Drizzle in some of the leftover adobo glaze and mix to combine. Mash and squeeze the filling in your hands until it resembles one homogenous mass. 
3. To prepare the gyozas, have a small bowl of water and a parchment-lined baking sheet next to your work station.
4. Place a gyoza wrapper in the palm of your hand.
5. Using a cookie/ice cream scoop, add about 2 teaspoons of the filling into the center of the wrapper. 
6. Dip your finger into the bowl of water and lightly dampen half of the perimeter of the gyoza wrapper. Fold the gyoza like a taco, pinch in the center and then pleat only one side of each end. Then, starting from the center, pleat, move the finger down, pleat again and then do it one more time for a total of 3 pleats. Then do the other side, starting from the center. Press the edges to seal. Transfer to the prepared parchment-lined baking sheet.
7. Repeat this filling, folding and pleating process until all of the filling is used. 
8. To cook, heat a nonstick skillet over medium and add enough oil to just barely coat the bottom of the pan. Arrange the gyozas in the pan so that they fit snugly but aren’t touching. Cook and brown for 2 minutes or until the underside becomes crisped and browned. 
9. Very quickly add ¼ cup (60ml) water to the skillet, cover with a lead and allow to steam for 3 minutes. 
10. Remove the lid and if there’s any residual liquid then simmer until evaporated. Remove from the heat and let the gyozas rest for 1 minute.
11. Carefully remove the gyozas onto a serving platter, crispy-side-up.
12. Generously bathe the gyozas with your favorite chili oil. For a dipping sauce, mix together leftover adobo glaze with a splash of white or rice vinegar.