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Chicken Adobo

Total Time 1 minute
Servings: 4 4–6 servings
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken pieces thighs and legs
  • 100 ml white cane vinegar or rice vinegar
  • 80 ml soy sauce
  • 1 whole head of garlic cloves peeled and lightly crushed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp sugar optional
  • 2 tbsp vegetable oil
  • Steamed rice to serve

Method
 

  1. Combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns in a large pot. Do not stir.
  2. Bring to a boil over medium-high heat. Skim any foam, then reduce to a simmer. Cook, covered, for 30 minutes.
  3. Remove the chicken and set aside. Increase the heat and reduce the remaining sauce for 10 minutes until syrupy.
  4. Heat oil in a wide pan over high heat. Fry the chicken pieces until golden and slightly crispy on all sides.
  5. Return the chicken to the reduced sauce. Toss to coat. Taste and adjust — add sugar if you prefer a slightly sweeter balance.
  6. Serve over steamed rice with the sauce spooned over.

Notes

Source: Classic Filipino recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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