My brother’s helper, Lyn (who has put on 10kg since she started working for us), recognised the aroma floating through the air instantly when she entered my home. “Adobo!” she exclaimed excitedly as she dropped her keys on the table and dashed right into the kitchen. Ok, I am exaggerating a bit here. How to “dash” to the kitchen from the door when we’re living in a 4-room HDB flat? The distance 就那几步罢了。Haha.

She said in their household, they normally cut the chicken into smaller pieces but there are also some families who cook with whole chicken thighs. I quite regret that I didn’t have the chance to offer her a piece of this chicken.. they were not yet ready. But what if she 嫌弃 my “not authentic” adobo chicken? Authentic or not, we were quite pleased with these.. the flavour was very “heavy” with the use of vinegar and amount of soy sauce. It isn’t a taste we’re quite used to but it definitely tasted delicious!

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The original recipe called for broiling.. I didn’t have a broiler oven and didn’t think to use my airfryer and I really should have! Going by how chicken works wonders with the airfryer, I can imagine how delicious it would be! I will try making this with a bit of added sugar next time to balance out the taste. I do see alot of other recipes with added sugar and I even came across one with Sprite. If you cook adobo often, let me know your favourite way to prepare it! With or without sugar?

The post Chicken Adobo appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Makes 2 servings

What I used:

2 chicken thighs
3 tbsp corn flour
1/2 tsp salt
1/2 tsp black pepper
1/2 (small) can of button mushrooms, sliced– use fresh mushrooms (shitake, white, etc) if you have. I just forgot to buy it this week!
2 tbsp olive oil
100 ml white wine
300 ml chicken broth (alternatively buy no msg stock cubes and dissolve half a cube in hot water)
1 tsp Worcestershire sauce
1 sprig spring onion, chopped
1 onion, sliced

(Sides)- 1 tomato (I drizzled some olive oil and airfried them), green peas, corn. you can come up with whatever other sides you like! I suggest roasted or boiled potatoes!

1. Season chicken thighs with salt and black pepper, then dust with corn flour.
2. Airfry at 180 degrees for 10 mins skin side up, then turn up to 200 degrees and airfry for another 5 mins.
2a. If you haven’t got an Airfryer, heat oil in a small pan over medium-high heat, then sear chicken thighs one by one, skin side down first (we want crispy skin!), for 4 mins each side. Remove chicken from pan. (*Use a saucepan that you use to cook instant noodles with which can fit both chicken thighs side by side when braising because we want the braising liquid (white wine and chicken broth) to come up til right below the chicken skin. If a large pan is used then you need to double or triple the wine and broth just to braise. Waste of money.)
3. In the same pan, add onions and fry til translucent and soft, about 4 mins. Add mushrooms and toss til browned. Return chicken to the pan.
4. Add white wine. Let it sizzle for 2 mins then add chicken broth, and Worcestershire sauce, making sure the liquid comes up to just below the chicken skin.
5. Braise for 10 mins. The liquid will be reduced and should now look like this:

6. Carefully remove the chicken thighs and transfer each to a plate. Spoon remaining sauce, mushrooms, and onions over the chicken. Sprinkle lots of chopped spring onions all over.

How much I spent:

$1.60 for chicken thighs (i bought “Frangosul” frozen chicken thighs 2 kg for $7.95 from NTUC)
$0.30 for tomato
$0.55 for corn
$0.50 for button mushrooms
Everything else from my pantry

Total cost per serving: $1.48

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See what I mean when I said this is really simple to whip up? This dish looks and tastes incredible, and it being so easy, everyone can cook this.. wow your gf/bf or family this weekend :)

The post Braised Crusty Chicken Thigh with Mushroom Sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.