Spicy Chicken Adobo

Print
Email
Spicy Chicken Adobo

Our take on Chicken Adobo with the unique and complex flavor of our Gochujang Sauce (adding just the right amount of kick). A great thing to serve when you've got company too.

  • 2 pounds of chicken (bone in, preferably dark meat)
  • 2 Tbsp vegetable oil
  • 1/2 onion, sliced
  • 2 garlic cloves, minced
  • 2 TBSP soy sauce
  • 6 TBSP white distilled vinegar
  • 3 Tbsp Annie Chun's Gochujang Sauce
  • 1 tsp black pepper
  • 1 bay leaf
  • prepared crispy onion/crispy shallot for garnish
  • 2 cups Jasmine rice or try Annie Chun's Rice Express Sticky White Rice

 

  1. Rinse the chicken and pat dry. 
  2. Lightly sprinkle with salt and pepper. 
  3. Add oil in a large skillet at medium high heat. 
  4. Sear the chicken until golden brown (don't crowd the pan, otherwise it will steam instead of brown). 
  5. Remove chicken and transfer to a plate. 
  6. Sweat onions in leftover fat until tender. 
  7. Add the garlic (do not burn). 
  8. Lower the temperature to medium low and add soy sauce, vinegar, Gochujang Sauce, black pepper, bay leaf and chicken. 
  9. Cover pan and cook for 15-20 minutes until chicken is fully cooked.
  10. Serve with Jasmine rice topped with crispy onion/shallot.
Serves 3-4