Chicken Adobo
Filipino chicken braised in vinegar, soy sauce, garlic, bay leaves and black pepper until tender, then reduced to a glossy sauce.
- Servings
- 4
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
Ingredients
Equipment
- Large deep skillet or braiser with a lid
Instructions
Pat the chicken dry. Heat the oil in the skillet over medium-high heat and brown the thighs skin side down until golden, 6–8 minutes. Turn them over and pour off all but a spoonful of fat.
Add the garlic and stir for 1 minute. Pour in the vinegar and let it bubble for 2 minutes without stirring, which softens its sharpness.
Add the soy sauce, water, sugar, bay leaves and peppercorns. Bring to a simmer, cover and cook gently, turning the chicken once, until very tender, 25–30 minutes.
Uncover, turn the heat to medium-high and simmer until the sauce reduces and turns glossy, 5–8 minutes. For crispier skin, broil the thighs skin side up for a few minutes while the sauce reduces.
Remove the bay leaves, spoon the sauce over the chicken and scatter with green onions. Serve with plenty of rice.
Notes
- Adobo tastes even better the next day; it keeps 4 days in the fridge.
- Cane vinegar is traditional; white or apple cider vinegar work well.
My notes
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Nutrition estimate
- Calories
- 540
- Protein
- 36 g
- Carbs
- 7 g
- Fat
- 40 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
