Filipino Chicken Adobo
Bone-in chicken browned, then braised in Filipino cane vinegar, soy sauce, a whole head of garlic, black peppercorns and bay leaves until tender, with the sauce reduced to a dark, tangy glaze. Serve with plenty of rice.
Ingredients
Chicken and marinade
- 1.2 kg (2 ½ lb) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 80 ml (⅓ cup) soy sauce, preferably Filipino
- 1 whole head of garlic (10–12 cloves, about 50 g / 1 ¾ oz), peeled and lightly crushed, divided
- 1 tsp whole black peppercorns, lightly cracked
Braise
- 1 tbsp (15 ml) neutral oil
- 120 ml (½ cup) Filipino cane vinegar (or rice or apple cider vinegar)
- 120 ml (½ cup) water
- 3 dried bay leaves
- 1–2 tsp brown sugar (optional)
To serve
- Sliced spring onions
- Steamed jasmine rice
Instructions
- Mix the chicken with the soy sauce, half the garlic and the peppercorns. Marinate 30 minutes at room temperature or up to 12 hours in the fridge.
- Lift out the chicken, saving the marinade, and pat the skin dry. Heat the oil in a wide heavy pan over medium-high heat and brown the chicken skin-side down for 5–6 minutes without moving it, then 2 minutes on the other side, in batches if needed. Set aside.
- Pour off all but about 1 tbsp fat. Over medium heat, cook the remaining garlic for about 1 minute until fragrant and just golden.
- Return the chicken skin-side up with the saved marinade, then add the vinegar, water and bay leaves.
- Bring to a boil and let it bubble uncovered for 2–3 minutes without stirring.
- Cover and simmer on low for 30 minutes, turning the chicken once.
- Uncover and simmer over medium heat for 10–15 minutes, spooning the sauce over, until it has reduced by about half and looks glossy. The meat should pull easily from the bone (at least 74°C / 165°F; ideally 80–85°C / 175–185°F for thighs).
- Taste and adjust with brown sugar, a splash of water or a little more vinegar. Remove the bay leaves and serve over rice with spring onions.
Notes
- Vinegar: Filipino cane vinegar (such as Datu Puti) is mellow. If using distilled white vinegar, start with 90 ml (6 tbsp) plus 2 tbsp extra water.
- Crisp skin (optional): fry the braised chicken skin-side down in a hot pan for 2–3 minutes, or grill (broil) for 3–4 minutes, then pour the sauce over.
- Adobo sa gata: stir in 240 ml (1 cup) coconut milk for the last 10 minutes. Adobong puti: replace the soy sauce with about 1 ½ tsp salt.
- Gluten-free: use tamari.
- Storage: fridge up to 4 days, freezer up to 3 months. Reheat gently, covered, with 2–3 tbsp water until piping hot (74°C / 165°F).