Chicken Adobo
The Philippines' national dish: chicken braised in a tangy-savory soy sauce and vinegar sauce with garlic and bay leaves.
Ingredients
- 2 lb chicken thighs and drumsticks
- ½ cup soy sauce
- ½ cup white or cane vinegar
- 1 head garlic, crushed
- 1 tsp whole black peppercorns
- 3 bay leaves
- 1 tbsp brown sugar
- 1 cup water
- 2 tbsp oil
- Steamed rice, to serve
Instructions
- 1
Combine the chicken, soy sauce, vinegar, garlic, peppercorns, and bay leaves in a bowl, and marinate for 30 minutes (or up to overnight).
- 2
Remove the chicken, reserving the marinade.
- 3
Heat the oil in a pot and sear the chicken until browned on all sides.
- 4
Pour in the reserved marinade and water.
- 5
Bring to a boil, then reduce the heat and simmer uncovered for 30-35 minutes until the chicken is tender and the sauce reduces.
- 6
Stir in the brown sugar during the last 10 minutes.
- 7
Optionally, remove the chicken and reduce the sauce further, or pan-fry the chicken separately for crispy adobo.
- 8
Serve over steamed white rice with the sauce spooned over.
Watch How to Make It
Tips
- Don't stir the vinegar in too hard on high heat uncovered — let it simmer briefly covered first to mellow its sharpness.
- Adobo tastes even better the next day.
