Buttered Chicken Adobo
Buttered Chicken Adobo is a divine symphony of succulent chicken, tangy adobo, and velvety butter that dances on your taste buds, leaving them utterly enchanted.
Servings: 6 servings
Calories: 349kcal
Ingredients
- 1 kilo chicken leg quarter, wings or any part of your choice
- 1/3 cup butter or margarine 50 grams
- 3/4 cup soy sauce
- 3/4 cup white vinegar
- 1 Tbsp cooking oil
- 2 heads garlic crushed
- 1 tsp black pepper powder
- 3 pcs bay leaves or laurel leaves
- 1 tsp black pepper cracked
- 1 Tbsp. oyster sauce
- 1 tsp Granulated seasoning (optional) (e.g. Magic Sarap, NamNam)
Instructions
How to Cook Buttered Chicken Adobo
- Wash the chicken in running water and drain. Cut it in desired serving pieces and put in a bowl.
- Season with black pepper powder and gently massage it to distribute the black pepper. Set aside.
- In an empty pan, heat cooking oil and add butter. Stir until the butter is melted.
- Add garlic and fry until brown. Remove from pan and set aside.
- In the same pan, add chicken and stir fry until slightly brown. Keep stirring or turning the chicken pieces to brown all the sides.
- Then add the vinegar, soy sauce, oyster sauce, garlic, cracked black pepper, granulated seasoning and bay leaves. Bring to a boil and let it cook uncovered for 3 minutes. Do not stir.
- Then cover it and cook for 18 minutes or until the chicken is cooked and the sauce is oily and thick. Stir the chicken for a few seconds then turn off heat.
- Serve hot with cooked steaming rice or fried rice.
Video
Notes
Cooking Tips of Buttered Chicken Adobo:
- Marinate for Maximum Flavor: To infuse your Buttered Chicken Adobo with mouthwatering taste, marinate the chicken in a mixture of black pepper and a splash of soy sauce before cooking. Allow the flavors to meld together for at least 30 minutes or, for an even more intense taste, marinate the chicken overnight in the refrigerator.
- Balance the Tanginess: Achieve the perfect balance of tangy and savory flavors by adjusting the amount of vinegar and soy sauce to your liking. If you prefer a more tangy adobo, increase the vinegar; for a richer, umami taste, add a bit more soy sauce. Don't be afraid to experiment until you find your ideal flavor profile.
- Butter with a Generous Hand: Don't shy away from the butter or margarine in this recipe – it's the secret ingredient that sets Buttered Chicken Adobo apart. For a luscious and indulgent experience, use generous amounts of butter during the cooking process. The buttery richness will enhance the overall taste and take your adobo to new culinary heights.