Adobo Chicken with Ginger (for 8 people)

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 1 cup soy sauce
• 1 cup vinegar
• 1/2 cup brown sugar
• 1/4 cup grated ginger
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 cup vegetable oil

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the chicken, soy sauce, vinegar, brown sugar, ginger, garlic, bay leaves, and peppercorns. Mix well to coat the chicken.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
4. Remove the chicken from the marinade and brown on all sides in the hot oil.
5. Add the marinade to the skillet and bring to a boil.
6. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Remove the chicken from the sauce and shred or cut into bite-sized pieces.
8. Serve the adobo chicken with rice or your favorite side dish.

Nutritional Information:

• Calories: 400 per serving
• Protein: 35 grams
• Fat: 15 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Savory and tangy
• Tender and flavorful chicken
• Easy to prepare
• Perfect for a Filipino-themed meal

User Comments:

• "This dish was absolutely delicious! The chicken was so tender and the sauce was flavorful and rich."
• "I love the addition of ginger, it gave the adobo a unique and refreshing twist."
• "This is a perfect dish for a party or special occasion."
• "I served this with rice and vegetables and it was a hit with everyone."
• "This is now my go-to recipe for adobo chicken. It's so easy to make and always turns out great."

Special Precautions and Tips:

• If you don't have time to marinate the chicken, you can skip this step. However, the marinade will help to tenderize the chicken and add flavor.
• If you don't have brown sugar, you can substitute granulated sugar.
• You can adjust the amount of ginger to your taste.
• If you don't have a skillet or Dutch oven large enough to fit the whole chicken, you can cut the chicken into smaller pieces before browning.
• If the sauce becomes too thick, you can add a little water to thin it out.