Chicken Adobo

Total Time 1

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

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