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"Simple savory flavors that pair well with a bold Guinness Extra Stout."

Chicken Adobo Hero

Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. Her family's Filipino Chicken Adobo recipe brings the herbal, slightly floral aroma of her childhood home together with the savory and slightly sweet flavors known to the Philippines. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Featured Beer:
Guinness Draught
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Difficulty
Difficulty
Easy
Prep Time
Prep Time
20 mins
Serves
Serves
4-6
Cooking Time
Cooking Time
45 mins

Ingredients

2 lbs Chicken cut into serving pieces

3 pieces Dried bay leaves

8 tablespoons Soy sauce

4 tablespoons White vinegar

5 Cloves crushed garlic

1 1/2 cups Water

3 tablespoons Cooking oil

1 teaspoon Brown sugar

1/4 teaspoon Salt

1 teaspoon Black pepper

Method

Combine chicken, soy sauce, and garlic in a large bowl. Mix well.

Marinate the chicken for at least 1 hour. Note: the longer the time, the better flavor

Heat oil in a small stock pot. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

Pour-in the remaining marinade, including garlic. Add water. Bring to a boil

Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender

Add vinegar. Stir and cook for 10 minutes.

Add in the sugar, and salt. Stir and turn the heat off. Serve hot with white rice.

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