Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe
Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe. One of the recipes that intrigue me on the recent episode of SBS Australia TV’s Food Safari - Filipino Food Episode was the chicken adobo by Ricky Ocampo. On that episode Sydney cafe owner Ricky Ocampo shares his grandmother's recipe of chicken adobo.

Food Safari Chef Ricky Ocampo's Recipe

I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients. Below is the segment where Chef Ricky Ocampo shares in details how to cook his grandmother's chicken adobo.




Today I tried to replicate Chef Ricky Ocampo’s Food Safari’s chicken adobo. First of all I would strongly recommend using only the freshest chicken that you can buy. The aroma of the adobo cooking in our kitchen was very evident I tough even our neighbours would have smelled it. The chicken adobo was indeed taste good as claimed. The only negative comment is the final product was very oily because of the generous amount of oil during frying and the oil that rendered from the chicken skin and fats during frying. I would suggest reducing the amount of oil used in frying and if one is really a health buff use skinned chicken. Here is the recipe of my adaptation of Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe, go ahead have a try.

Ingredients:

1 kilo chicken, cut into large servings
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-4 pcs. bay leaves
1/4 cup cooking oil

Cooking procedure:

In a large frying pan heat the cooking oil until it start to bubble.

Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown

Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown.

Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned

Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned.

Add the bay leaves, coarsely ground black pepper and soy sauce, continue to cook for 2 to 3 minutes

Add the salt, coarsely ground black pepper, bay leaves, and soy sauce, continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low.

Now add in the vinegar, bring to a boil and reduce the heat to moderate to low

Cover and let simmer for 15 to 20 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.

Other Chiken Adobo Recipes; 

One Pot Classic Chicken Adobo with Atsuete

Comments

  1. UnknownApril 18, 2013 at 2:38 PM

    Hi! I'm Sam and I love your blog :-) I'm based here in Kuwait and I love to cook as well. I tried your recipe of Vigan Bibingka Royal and it was a hit! Thank you very much for generously sharing your recipes and cooking tips. I'm planning to do a food blog too of my own kitchen adventures, maybe soon :-)

    Just to share my way of chicken adobo, I do the frying of the chicken pieces AFTER the adobo process. I will drain the chicken and set aside the adobo sauce in a pot. I fry the chicken -- sort of like searing the outside to crisp and then drain the excess oil on plate lined with paper towels. I will then put back the chicken pieces to the pot with adobo sauce and simmer lightly. I serve my chicken adobo with toasted garlic on top. It is less oily this way and the crunchy skin from frying seals all chicken adobo flavors which makes the left over adobo (or we call it the day-after adobo) more tasty.

    More power to your blog!

    ReplyDelete
  2. KnightfoxJanuary 29, 2016 at 11:44 PM

    I use my crockpot. No need to fry the chicken. I use whole peppercorns too. Crockpot on high for 2 to 3 hours comes out falling off the bone

    ReplyDelete

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