Chicken adobo

Name: Chicken adobo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Philippines
Ingredients: 1 kg Chicken thighs and drumsticks; 120 ml Soy sauce; 120 ml Cane or white wine vinegar; 8 cloves garlic; 3 Bay leaves; 1 tsp Whole black peppercorns; 250 ml Water; 1 tbsp Brown sugar; 1 tbsp Vegetable oil; Steamed rice, to serve (to taste)

The Philippines’ national dish: chicken braised in vinegar, soy sauce, garlic and bay until tender and glossy.

55 min10 prep · 45 cook
EasyDifficulty
480 kcalper serving

Ingredients

4 servings

Chicken thighs and drumsticks1 kg
Soy sauce120 ml
Cane or white wine vinegar120 ml
garlic8 cloves
Bay leaves3
Whole black peppercorns1 tsp
Water250 ml
Brown sugar1 tbsp
Vegetable oil1 tbsp
Steamed rice, to serveto taste

Missing something? Ingredients with × can be left out.

Steps

1
Mix the chicken with the soy sauce and crushed garlic and leave to marinate.
2
Lift the chicken out, pat dry and brown it in the oil in a wide pot.
3
Add the marinade, vinegar, water, bay leaves and peppercorns. Bring to the boil without stirring so the vinegar mellows.
4
Cover and simmer gently until the chicken is tender.
5
Uncover, stir in the sugar and reduce the sauce until slightly syrupy.
6
Serve the chicken with plenty of sauce over steamed rice.

Tips and questions

Why shouldn’t I stir after adding the vinegar?: Filipino cooks let the vinegar boil undisturbed for a few minutes so its raw sharpness cooks off. Stirring too early leaves a harsher taste.
Does adobo keep well?: Very well: it keeps 4 days in the fridge and tastes even better the next day. It also freezes for up to 3 months.

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Chicken adobo

Ingredients

Steps

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