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Filipino Chicken Adobo
Chicken braised in vinegar, soy sauce, garlic and bay leaves until tender and glossy.
Ingredients
| Volume | Grams |
|---|---|
| 3 lb bone-in chicken thighs and drumsticks | 1361 g |
| 1/2 cup cane or white vinegar | 119 g |
| 1/3 cup soy sauce | 85 g |
| 1 head of garlic, cloves smashed | — |
| 3 bay leaves | — |
| 1 tsp whole black peppercorns, lightly crushed | — |
| 1/2 cup water | 114 g |
| 1 tbsp packed brown sugar, optional | 13.3 g |
| 1 tbsp vegetable oil | 12.4 g |
| To serve | |
| 4 cups cooked white rice | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns in the pot. Marinate 30 minutes if you have time.
- Add the water and bring to a boil without stirring (letting the vinegar cook off first keeps it mellow). Cover and simmer 30–35 minutes, turning the chicken once.
- Lift out the chicken and pat dry. Heat the oil in a skillet and brown the pieces on both sides.
- Meanwhile boil the sauce until reduced and slightly syrupy; stir in the sugar if using.
- Return the chicken to the sauce, turn to coat, and serve over rice.
Tips
- Every family's adobo is a little different: some add coconut milk, others more pepper.
- Adobo is even better the next day.
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