![](https://i0.wp.com/cookingcarguy.com/wp-content/uploads/2020/12/APC_0047-scaled.jpg?resize=1160%2C870&ssl=1)
Slightly Spicy Chicken Adobo
Recipe First: Click Here
I have made this recipe a couple times and think I have it nailed so wanted to share the slight variations I did.
- Do not use whole black pepper, break down into course grind in a grinder or food processor
- Add red pepper flakes or asian dried hot peppers for heat
- Follow the recipe recommendations of not substituting for less fatty pieces of meat and make sure the skin is off
![](https://i0.wp.com/cookingcarguy.com/wp-content/uploads/2020/12/APC_0035-hdr.jpg?resize=768%2C1024&ssl=1)
Chicken is marinated in a bowl or as I prefer, freezer bag. This is a nice recipe as you are only marinading for 30 minutes, so you don’t need to plan too far ahead as long as you have the rather simple ingredients.
![](https://i0.wp.com/media.giphy.com/media/rrih7qOjVM4NS04nLe/giphy.gif?w=960&ssl=1)
A technique you will see in a lot of recipes is browning the meat initially in a fat, removing the meat and using the fond for flavour, cooking the other ingredients, and adding the meat back in to simmer.
Tip: If you are searching for recipes and these techniques are being used it is a good sign it will be delicious
I also ‘bloomed’ the pepper in oil in the centre of the pan; an optional step, but brings out more flavour in dry spices. Check out this Serious Eats article with an in depth look.
![](https://i0.wp.com/media.giphy.com/media/OVfsn8WNne7DOQXRFg/giphy.gif?w=960&ssl=1)
Once the chicken is placed back in the pan it is cooked down to a syrupy consistency.
![](https://i0.wp.com/cookingcarguy.com/wp-content/uploads/2020/12/IMG_1173.jpg?resize=960%2C920&ssl=1)
Serve over a bed of white rice, drizzled chili oil, and green onions.
![](https://i0.wp.com/cookingcarguy.com/wp-content/uploads/2020/12/APC_0047.jpg?resize=960%2C720&ssl=1)
With the little bit of heat it added great complexity and was really delicious.
Cole Rating: 9/10