Suka pinakurat chicken adobo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1.25kg chicken thighs, skins on
- 1 tbsp vegetable oil
- 10 large garlic cloves, cut into slivers
- 1 tbsp cracked black pepper
- 1 tbsp whole black peppercorns
- 5 bay leaves
- 2 tsp grated ginger
- 75ml suka pinakurat (coconut vinegar)
- 125ml distilled white vinegar
- 100ml dark soy sauce
- 5 tbsp dark brown sugar
- small handful of coriander, roughly chopped
- 1 red chilli, thinly sliced, to serve
- cooked rice and cucumber salad, to serve
Method
- STEP 1
Use a sharp knife to slash each of the chicken thighs through the skin to the bone, three times on each – this will allow the sauce to penetrate deep into the meat when it’s cooking.
- STEP 2
Heat the oil in a large wok, then cook the chicken, skinside down, for 6-8 mins, turning a couple of times to brown the skin.
- STEP 3
If there’s a lot of fat in the pan from the chicken, drain away a few teaspoons, then add the garlic, black pepper, bay and ginger. Stir well and cook on a high heat for 2 mins.
- STEP 4
In a small jug, whisk together the suka pinakurat, white vinegar, soy and sugar. Pour the sauce on top of the chicken, bring to the boil and cook for 2 mins, deglazing the base of the wok.
- STEP 5
Reduce the heat to medium-low, cover with a lid and cook for 25 mins, stirring occasionally. Remove the lid, then cook for another 10-15 mins until the sauce is thick and syrupy, and the chicken cooked through. Add a splash of water if the sauce thickens too much before the chicken is cooked. Check for seasoning, adding salt if it needs it.
- STEP 6
Garnish with chopped coriander and chilli, and serve with rice and a simple cucumber salad.
