Name: Filipino Chicken Adobo
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 700 g bone-in skin-on whole chicken leg (1 kg = 3 to 4 legs); 2 tbsp olive oil; 300 ml coconut milk, Kara brand; 2 cloves garlic,smashed; 4 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp cane vinegar (apple cider vinegar or white vinegar); ½ tsp sugar; ½ tsp black peppercorns or ground pepper; 2 bay leaves; 2 dried deseeded red chili , soaked; 1 tbsp cilantro, chopped, optional

AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate

Yields4 Servings

Prep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins

INGREDIENTS :

(A) To bake

700 g bone-in skin-on whole chicken leg (1 kg = 3 to 4 legs)

2 tbsp olive oil

(B) Sauce

300 ml coconut milk, Kara brand

2 cloves garlic,smashed

4 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp cane vinegar (apple cider vinegar or white vinegar)

½ tsp sugar

½ tsp black peppercorns or ground pepper

2 bay leaves

2 dried deseeded red chili , soaked

1 tbsp cilantro, chopped, optional

PREPARATIONS :

- Cut chicken thighs to length to 3-4 cm and remain the whole drumsticks.
- Rinse the chicken pieces and thoroughly pat dry with paper towels.
- Toss together chicken and olive oil in a large bowl over the aluminium foil.

- Mix all the seasoning sauce in a bowl and set-asides.

COOKING METHODS :

Bake the Chicken
- Preheat oven to 180°C.
- Bake at 180°C for 30 Minutes minutes
- Turn once halfway (after about 15 Minutes ).

- Install the Blunt Blade.
- Transfer the baked chicken in the mixing jar.

- Add in all the seasoning sauce ingredients in the mixing jar to sauté until sauce is thicken .
- Select preset mode R - STIRRING to cook until the sauce thicken.
Auto Settings: Timer: 30 Minutes / Speed: 2 / Temperature: 100°C / Heat Power : 10

Notes : Use speed 2 for whole drumsticks stirring to prevent the chicken stuck and show error E03.

- Transfer to serving plate, garnish with cilantro and serve with rice.

Notes : Images showed half of the ingredients ~ 350g chicken.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories461

% Daily Value *
Total Fat 37g48%
Saturated Fat 19g95%
Cholesterol 132mg44%
Sodium 843mg37%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Total Sugars 4g
Protein 26g

Calcium 3mg1%
Iron 14mg78%
Potassium 525mg12%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
(A) To bake
700 g bone-in skin-on whole chicken leg (1 kg = 3 to 4 legs)
2 tbsp olive oil
(B) Sauce
300 ml coconut milk, Kara brand
2 cloves garlic,smashed
4 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp cane vinegar (apple cider vinegar or white vinegar)
½ tsp sugar
½ tsp black peppercorns or ground pepper
2 bay leaves
2 dried deseeded red chili , soaked
(C) Garnish
1 tbsp cilantro, chopped, optional

Directions
PREPARATIONS :
1
- Cut chicken thighs to length to 3-4 cm and remain the whole drumsticks.
- Rinse the chicken pieces and thoroughly pat dry with paper towels.
- Toss together chicken and olive oil in a large bowl over the aluminium foil.

- Mix all the seasoning sauce in a bowl and set-asides.

COOKING METHODS :
2
Bake the Chicken
- Preheat oven to 180°C.
- Bake at 180°C for 30 Minutes minutes
- Turn once halfway (after about 15 Minutes ).

3
- Install the Blunt Blade.
- Transfer the baked chicken in the mixing jar.

4
- Add in all the seasoning sauce ingredients in the mixing jar to sauté until sauce is thicken .
- Select preset mode R - STIRRING to cook until the sauce thicken.
Auto Settings: Timer: 30 Minutes / Speed: 2 / Temperature: 100°C / Heat Power : 10

Notes : Use speed 2 for whole drumsticks stirring to prevent the chicken stuck and show error E03.

5
- Transfer to serving plate, garnish with cilantro and serve with rice.

Notes : Images showed half of the ingredients ~ 350g chicken.

Notes

Filipino Chicken Adobo
Ingredients Directions

Ingredients

Directions

Notes

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