This kakaibang chicken adobo is richer than usual, with yogurt-marinated chicken, lemon-lime soda, liver, eggs, and a thick savory sauce.
4 hours · Serves 4
Ingredients for Kakaibang Chicken Adobo
2 lbs chicken, cut into serving pieces
3 ounces chicken liver
1/2 Knorr Chicken Cube, for marinade
2 cups plain yogurt
6 eggs, boiled, optional
3 tablespoons white vinegar
1/4 cup soy sauce
1 head garlic, crushed
3 bay leaves
2 teaspoons cracked peppercorn
2 tablespoons cornstarch
1 cup water, plus 1/4 cup for slurry
1 bunch green onions, chopped
1 1/2 teaspoons butter
1/4 cup cooking oil
1 1/2 cups lemon-lime soda
1/2 Knorr Chicken Cube, for cooking
How to cook Kakaibang Chicken Adobo
1.In a large bowl, combine the plain yogurt and 1/2 Knorr Chicken Cube for the marinade. Add the chicken pieces, coat well, cover, and refrigerate for at least 3 hours.
2.Heat the cooking oil in a pan over medium heat. Fry the chicken liver on both sides until browned, then remove and set aside.
3.In the same oil, fry the marinated chicken pieces for 1 minute per side, just to lightly sear them, then remove from the pan.
4.Melt the butter into the remaining oil. Add the crushed garlic and cook until it begins to brown.
5.Return the chicken to the pan. Add the soy sauce, vinegar, lemon-lime soda, and 1 cup water, then bring to a boil.
6.Add the remaining 1/2 Knorr Chicken Cube, cracked peppercorns, and bay leaves. Cover, reduce heat to low, and simmer for 20 to 25 minutes, until the chicken is cooked through and tender.
7.Add the fried chicken livers back to the pan and stir gently.
8.Mix the cornstarch with 1/4 cup water to make a smooth slurry. Pour it into the pan while stirring, then add the boiled eggs if using and cook until the sauce thickens.
9.Transfer to a serving plate and garnish with chopped green onions.
