Chicken Adobo with Bacon and Egg
This is a recipe for Chicken Adobo with Bacon and Egg
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
- 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!