Chicken Adobo
Chicken Adobo takes about 1 h and serves 4. It needs 9 ingredients: chicken thigh, soy sauce, cider vinegar, garlic, bay leaf, and black pepper. It is rated easy to make.
- Total time
- 1 h
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 8 bone-in, skin-on chicken thighs
- 120 ml soy sauce
- 120 ml cane or cider vinegar
- 8 garlic cloves, lightly crushed
- 4 bay leaves
- 1 tbsp black peppercorns, cracked
- 4 tsp brown sugar
- 1 tbsp vegetable oil
- 300 g rice, to serve
Method
Marinate in the braising liquid
Mix the soy, vinegar, garlic, bay and cracked pepper and marinate the chicken for at least 30 minutes. The marinade becomes the sauce — nothing is thrown away in this dish.
30 minDo not stir the vinegar
Bring everything to a simmer without stirring and let it bubble uncovered for 10 minutes before you touch it. Stirring raw vinegar through early leaves a harsh, raw acidity that never quite cooks out.
10 minSimmer, then separate
Cover and simmer gently for 30 minutes until tender. Lift the chicken out, pat it dry, and brown it skin-down in the oil in a second pan until crisp.
30 minReduce the sauce
Meanwhile boil the braising liquid hard with the sugar until it reduces to a glossy, syrupy sauce that coats a spoon. Adobo should cling to the chicken, not pool around it.
10 minCombine
Return the chicken to the reduced sauce and turn it once to coat, keeping the skin above the liquid so it stays crisp.
Serve
Serve over plain rice with plenty of sauce spooned over. It is famously better the next day, once the vinegar has mellowed and the garlic has softened into the sauce.
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