Chicken Adobo
Chicken braised long and slow in soy sauce and vinegar until the sauce reduces to a dark, sticky glaze and the chicken is tender enough to pull apart with a fork. Every Filipino household has its own version.
Chicken Adobo
Chicken braised long and slow in soy sauce and vinegar until the sauce reduces to a dark, sticky glaze and the chicken is tender enough to pull apart with a fork. Every Filipino household has its own version.
- Cuisine: Filipino
- Category: main
- Difficulty: easy
Ingredients
- chicken thighs, bone-in and skin-on
- soy sauce
- cane vinegar
- garlic cloves, crushed
- bay leaves
- black peppercorns, cracked
Method
- Put 6 chicken thighs (bone-in, skin-on) in a wide pan. Add 1/2 cup soy sauce, 1/3 cup cane vinegar, 8 crushed garlic cloves, 2 bay leaves, and 1 teaspoon cracked black peppercorns. The vinegar should not be stirred in — pour it around the chicken, not over it, so the raw sharpness cooks off gradually. Let it marinate for at least 30 minutes.
- Bring the pan to a boil over medium-high heat without stirring. Once it boils, lower the heat to medium-low, cover, and simmer for 30 minutes until the chicken is tender.
- Remove the lid and turn the heat up slightly. Let the sauce reduce until it thickens to a dark glossy coating — about 5 to 8 minutes. Watch it closely near the end so it does not burn.
- Serve over steamed white rice. The sauce is the best part — spoon plenty of it over the rice.