A hearty and rich adobo recipe made of chicken wings and vegetables. The carrots, potatoes and bell peppers not only makes this dish vibrant looking but healthy and delicious too!
Saute garlic and onion in a pan with warm oil. Stir until soft and translucent.
Add chicken wings, stir. Cover with lid and let it cook for 2 to 3 minutes until juices come out and meat is no longer pink.
Add potatoes and carrots. Stir until meat and vegetables are covered with the aromatics.
Pour soy sauce, vinegar, and sugar. Simmer for 2 to 3 minutes until you smell the vinegar. Add water and quail eggs (optional). Cover with lid and cook for 20 minutes.
Add the bell peppers and sprinkle ground black pepper. Further simmer, without a lid, until sauce is slightly reduced. Taste the sauce and adjust the seasonings if necessary. Transfer to a serving plate. Serve with warm rice.
Video
Notes
To thicken the sauce, simmer the chicken without the lid after 20 mins of cooking.
As the sauce reduces and water evaporates, the sauce becomes saltier. Hence, adjust the seasonings ONLY AFTER reducing the sauce.
The quail eggs are totally optional. I just happen to have some in the fridge so decided to use it. You can use regular eggs if preferred.