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Chicken, duck & turkey Eggs Lunch / Dinner Main Courses

Chicken wings and quail eggs adobo

Published: 03.06.2020 » Last updated: 02.21.2023

We discovered two things recently that justify modifying the chicken adobo and egg rice bowl recipe a mere two-and-a-half months after it was published.

Chicken wings and quail eggs adobo

And just what are these discoveries?

ONE. Chicken thighs and legs, our default cuts for cooking adobo, are not ideal for the dish. The meat is too thick and the flavors don’t permeate all the way to the center unless you let the adobo sit overnight in the sauce and reheat it the following day.

Chicken wings are ideal for adobo. The meat is thin enough to soak up the flavors of the sauce all the way to the bone during cooking. The adobo doesn’t have to sit overnight to get maximum flavor.

TWO. Merely browning the chicken in oil to texturize the surface and prevent the chicken from acquiring a “boiled” mouth feel isn’t enough. Deep frying the chicken prior to braising is the better strategy.

Amazing, really, how one keeps discovering new things with experimentation. We’ve been cooking adobo for so long… It’s that one dish that, when we’re at a loss about what to cook, we automatically choose without a second’s hesitation.

But why quail eggs instead of chicken eggs? Visual balance, I suppose. It was my idea to use quail eggs. Chicken wings which Alex had cut into wingette and drumette are smaller than thighs and legs, and that makes the size of quail eggs proportional.

Chicken wings and quail eggs adobo

Connie Veneracion
In this adobo and egg rice bowl recipe, chicken wings are deep fried before braising in adobo sauce. The texture is fantastic. The chicken wings absorb the flavors of the sauce better too. 
Chicken wings and quail eggs adobo rice bowl
Print Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Filipino
Servings 4 people

Ingredients
  

  • 12 chicken wings - cut into drumettes and wingettes (leave the wing tips attached to the wingettes)
  • cooking oil - for deep frying
  • 12 cloves garlic - smashed and skins shaken off
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • ¼ teaspoon dried oregano
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • 12 to 18 quail eggs - boiled and shelled
  • cooked rice - to serve
  • fried garlic - (available in groceries), to garnish
  • thinly sliced scallions - to garnish

Instructions
 

  • Wipe the chicken wings dry with paper towels.
  • In a pan, pour in enough oil to reach a depth of about three inches and heat to 350F.
  • Deep fry the chicken wings, in batches if the pan is not quite large, until the skin is golden brown. You’re not cooking the chicken wings through at this point but merely browning them.
  • In a wide shallow pan, pour in about a tablespoon of the hot oil in which the chicken had been fried.
  • Lightly brown the garlic in the hot oil.
  • Spread the fried chicken wings in the pan, add the peppercorns, bay leaves and oregano, and pour in the vinegar and soy sauce. Tilt the pan around to distribute the liquids evenly. Bring to the boil.
  • Lower the heat, cover the pan and simmer the chicken wings in the sauce for about 40 minutes, turning them over halfway through the cooking.
  • Add the quail eggs to the adobo during the last five minutes of cooking.
  • To serve: Ladle rice into bowls, and top with chicken wings adobo and quail eggs. Drizzle sauce over the chicken, and sprinkle with fried garlic and sliced scallions before serving.
Print Pin Recipe
Keyword Chicken Stew, Chicken Wings, Filipino Adobo

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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