Chicken Adobo is one of the most popular Filipino food. It is synonymous to Filipino Cuisine. Chicken Adobo with Bacon and Egg is a pumped-up version of chicken adobo wherein the chicken is cooked in bacon grease along with some bacon bits and boiled egg to complete it. I can describe this dish in one word: Delicious.
I think that the addition of bacon helped make this version of chicken adobo very tasty. As the cliche goes — you can never go wrong with bacon. Well, bacon has proven itself to be a universal ingredient. It gave this dish the right amount of saltiness that blended well with soy sauce. It also made this Chicken Adobo with Bacon and Egg very tasty. I suggest eating this with rice for best results.
If you want to learn how to cook Chicken Adobo with Bacon and Egg, you can jump to the recipe below or read through this article.
I started by marinating the sliced chicken in soy sauce, whole peppercorn, and crushed garlic. This gives the chicken more flavor. I marinated it for 30 minutes because I was in a hurry, but you can extend to up to 3 hours, or overnight for best results. Use light or regular dark soy sauce depending on your preference.
After marinating the chicken, I seared the chopped bacon until all the oil was extracted. The extracted bacon oil (called bacon grease) was what I used to cook the chicken. Bacon grease is just like your regular cooking oil when it is hot, except that it tastier. It has the flavor of the bacon. In addition, there are crispy bacon bits that help make your chicken adobo stand out in terms of providing additional flavor. Note: you can also use bacon fat that you saved previously, if you have some.
The marinated chicken was then sauteed using bacon grease and chopped onion was added. I also used chicken stock instead of water. The chicken was cooked for around 45 minutes and then the final ingredients were added.
I like my Chicken Adobo with Bacon and Egg somewhat dry, so I let most of the sauce evaporate before adding the boiled eggs. If you want your dish to have more sauce, you can add more chicken broth and keep an eye on it while cooking to ensure that there is enough sauce left.
We had this dish for lunch during Christmas Eve. I think that everyone enjoyed it because all were quiet and focused mostly on their meal.
Try this Chicken Adobo with Bacon and Egg Recipe. Let me know what you think.
- 2 lbs. chicken, sliced into serving pieces
- 4 boiled eggs
- 5 bacon strips, chopped
- 1 medium yellow onion, chopped
- 5 cloves garlic, crushed
- ½ cup soy sauce
- 5 tablespoons white vinegar
- 16 to 22 ounces chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon whole peppercorn
- 1 tablespoon chopped flat leaf parsley
- Arrange chicken in a large bowl. Add soy sauce, garlic, and whole peppercorn. Toss and make sure that the chicken gets coated with all the ingredients. Marinate for at least 30 minutes.
- Heat a cooking pot. Add chopped bacon. Cook until the oil is extracted out of the bacon and the texture of the bacon becomes crisp.
- Pour the marinated chicken including the remaining marinade. Cook until the chicken starts to brown.
- Add the chopped onion. Cook for 1 minute.
- Pour chicken stock. Let boil. Cover and then set heat between low and medium. Cook for 45 minutes or until the chicken becomes tender
- Pour the vinegar into the pot. Let boil. Stir.
- Add the sugar. Stir. Cook for 3 minutes.
- Add the boiled egg. Toss.
- Transfer to a serving plate. Sprinkle parsley on top.
- Serve. Share and enjoy!