{"id":42853,"date":"2023-08-20T09:15:55","date_gmt":"2023-08-20T08:15:55","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=42853"},"modified":"2026-05-11T17:47:29","modified_gmt":"2026-05-11T16:47:29","slug":"black-garlic-chicken-adobo","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-chicken-adobo\/","title":{"rendered":"Black Garlic Chicken Adobo"},"content":{"rendered":"\t\t

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Black Garlic Chicken Adobo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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BGK\u2019s take on a Filipino inspired chicken dish cooked in a sour-salty sauce with an extra intensity from Black Garlic.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>5 mins + marinating \u00a0| Cook:\u00a0<\/b>1 hour 5 mins approx. | Serves: <\/b>4\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
1kg skinless boneless chicken thigh fillets<\/li>
2 tsp salt<\/li>
2 tsp freshly ground black pepper<\/li>
3 fresh bay leaves<\/li>
8 cloves white garlic \u2013 crushed<\/li>
10 cloves Black Garlic<\/b><\/a><\/span> \u2013 cut in half<\/li>
2 tbsp Black Garlic Paste<\/b><\/a><\/span><\/li>
2 tbsp\u00a0caster sugar<\/li>
**300ml cane vinegar*<\/li>
240ml light soy sauce<\/li>
300ml water<\/li>
Salt and sugar for seasoning if required<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t
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M<\/span>ethod<\/strong><\/p>\n**
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Rub the chicken thighs with salt and freshly ground black pepper. Put the chicken into a large deep saucepan and add the bay leaves, crushed white garlic, halved Black Garlic cloves, Black Garlic Paste, sugar, vinegar and soy sauce. Place in the refrigerator and marinate for 30 minutes.<\/li>\n
Add the water to the marinated chicken. Place the saucepan over a high heat, cover the saucepan with a lid and bring to the boil. Reduce the heat to medium, cover the saucepan with a lid and cook for 45 minutes. Take the chicken out of the adobo sauce and set aside.<\/li>\n
Remove the lid, turn the heat to high and boil the sauce briskly for 15 minutes until it is reduced. Turn the heat down to low. Check the seasoning and add more sugar and salt if required.<\/li>\n
Return the chicken to the sauce for 5 minutes until warmed through.<\/li>\n<\/ul>\n

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T<\/strong>o Serve:<\/b> place the chicken on a platter, spoon over the sauce and serve with steamed rice.<\/div>\n

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T<\/strong>op Tip: <\/b>Filipino cane vinegar* is sweeter and milder than white vinegar. Cane vinegar can be replaced with rice vinegar plus an extra two teaspoons of sugar in the marinade.<\/div>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Featured Products:<\/p>
Black Garlic<\/span><\/a>\u00a0C<\/b>loves<\/span><\/a><\/u><\/li>
Black Garlic Paste<\/u><\/span><\/a><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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