August 5, 2021
Creamy Sweet Chicken Adobo

Time needed: 1 hour.

Makes: 4 servings

½ kilo chicken thighs and drumsticks
Salt, to taste
½ tablespoon black peppercorns
4 tablespoons atsuete oil
6 pieces garlic cloves, smashed and minced
1 piece large red onion, minced
1 cup fried saba, cut into thick wedges
¾ cup banana blossoms
1½ cups chicken broth
2 pieces bay leaf
¼ cup vinegar
½ cup soy sauce


  1. Prepare Chicken

    Season chicken lightly with salt and leave for about 5 – 10 minutes to draw out excess moisture.

  2. Fry bananas

    In a pan over medium heat, fry the whole bananas in oil until browned. Remove from pan.

  3. Prepare bananas

    Slice the fried bananas into thick disks. Set aside.

  4. Render and sear

    In a non-stick pan over medium heat, fry the chicken pieces in the atsuete oil until lightly golden and the skin has rendered most of its fat. Remove chicken from pan.

  5. Saute

    To the same pan, add the garlic and onions. Sauté in the chicken fats for a few minutes until aromatic and tender.

  6. Simmer until tender

    Add the chicken broth, bay leaf, peppercorns, and vinegar and bring to a boil. Simmer until the acidic smell has disappeared. Continue simmering uncovered until the chicken is tender and the liquid has reduced by half.

  7. Return ingredients to the pan

    Add the soy sauce, banana blossoms, fried, and saba disks.

  8. Make it creamy sweet

    Add ANGEL’S KREMDENSADA and mix well. Continue simmering until the sauce thickens and becomes creamy. Serve.