1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格チキンアドボの作り方 – フィリピンの国民的煮込みrich600338<blockquote class="wp-embedded-content" data-secret="vzI9rNWNlP"><a href="https://marcwiner.com/ja/chikin-adobo/">本格チキンアドボの作り方 – フィリピンの国民的煮込み</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/chikin-adobo/embed/#?secret=vzI9rNWNlP" width="600" height="338" title="“本格チキンアドボの作り方 – フィリピンの国民的煮込み” — Marc Winer" data-secret="vzI9rNWNlP" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/01/Poulet-adobo-en-tete-750x563.jpg600450舌の肥えた方も満足のフィリピン定番、チキンアドボのレシピ。手軽で気負いいりません。https://marcwiner.com/ja/chikin-adobo/ja本場フィリピンのチキンアドボフィリピン風主菜30701004人分6 枚 鶏もも肉 (骨付き・皮付き)100 g パームシュガー (または扱いやすいココナッツシュガー、もしくはきび砂糖)水 (調理用)サラダ油 (調理用)10 片 にんにく (皮をむいて軽くつぶす)2 玉ねぎ (短めの千切り)6 枚 ローリエ100 ml ライトしょうゆ (できればフィリピンのSilver Swan)2 大さじ ダークしょうゆ (Silver Swanのしょうゆがない場合のみ使用)200 ml 米酢 (できればフィリピンのサトウキビ酢)2 小さじ 黒こしょう (粗びき)青ねぎ (小口切り（仕上げ用）)ジャスミンライス (炊いたもの（添える用）)14https://marcwiner.com/wp-content/uploads/2025/01/Poulet-adobo-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400