Chicken adobo
Chicken adobo is a Filipino dish marinated in soy sauce, vinegar, garlic, and bay leaves, then simmered until tender and caramelized, with the liquid reduced to a richly acidic glaze.
Another 30 minutes - marinating
How to make it
Prepared 0 of 6 steps
Marinate the chicken
Mix the soy sauce, vinegar, and lightly crushed garlic cloves. Place the chicken in a sealable container, pour over the mixture, and refrigerate for 30 minutes. Save the marinade to simmer later.
Sauté the onion
Thinly slice the onion. Heat the oil in a deep heavy frying pan and cook the onion for 5–6 minutes until soft. Do not brown it heavily, as it will braise with the chicken afterwards.
Begin simmering
Place the chicken and pour in all of the marinade with garlic. Add 250 ml water, bay leaves, peppercorns, and sugar. Bring to a boil, then reduce heat and cover loosely.
Cook the meat to tenderness
Simmer for 30–35 minutes, turning the thighs once. The meat next to the bone must reach at least 74 °C. Transfer to a clean plate; if still firm, continue braising until it separates easily from the bone.
Reduce the sauce and brown the skin
Remove the bay leaves and boil the sauce uncovered for 8–10 minutes until lightly thickened. Put the chicken skin-side up on a tray and brown under a hot grill for 4–6 minutes, watching closely.
Combine and serve
Return the chicken to the sauce and heat through for 1–2 minutes, basting with the glaze. Garnish with sliced green onions. Serve the meat with cooked onions, garlic, and a moderate amount of sauce, without any unaccounted-for rice side dish.
Little hint
Vinegar and soy sauce give a concentrated flavour, so no extra salt is needed. Reduce the sauce only after the chicken is tender: reducing too early makes the gravy overly salty and the meat dry.
Frequently asked questions
What should I watch out for when cooking?
Vinegar and soy sauce give a concentrated flavour, so no extra salt is needed. Reduce the sauce only after the chicken is tender: reducing too early makes the gravy overly salty and the meat dry.
How should I prepare the ingredients?
Mix the soy sauce, vinegar, and lightly crushed garlic cloves. Place the chicken in a sealable container, pour over the mixture, and refrigerate for 30 minutes. Save the marinade to simmer later.
