Put your pickles to good use with this adobo recipe!
In a large saute pan over medium-low heat saute the garlic and onion until garlic is aromatic and onion is translucent.
Add in the chicken pieces and saute for about 12-15 minutes or until blood stops coming out of the meat. While sauteing, season the chicken with patis and a pinch of ground black pepper.
When the meat is halfway cooked and the liquid has come out add in the pickle juice, minced pickles, chicken cube, and bay leaves. Cover and let it cook more about ten minutes stirring occasionally to avoid burning.
Add more water if you want more sauce to the dish. Adjust seasoning with more patis and black pepper, according to preference. When done remove from the heat and serve with white rice.
0 servings