Chicken Adobo
The Philippines' unofficial national dish — chicken braised in a tangy, salty, garlicky marinade of white vinegar and soy sauce until the sauce reduces to a glossy, intense coating. Simple yet deeply satisfying.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Combine chicken, vinegar, soy sauce, garlic, peppercorns, bay leaves and water in a large heavy pan or Dutch oven. Do not heat yet — let the chicken marinate in the raw mixture for 20 minutes if time allows.
About 5 min
Bring the mixture to a boil over high heat. Reduce to medium-low and simmer uncovered for 30 minutes, turning the chicken pieces every 10 minutes.
About 14 min
Remove chicken from the sauce. Continue simmering the sauce uncovered for 10 more minutes until it reduces by half and becomes a concentrated, glossy coating.
About 14 min
In a separate pan, heat oil over medium-high heat. Fry the chicken pieces skin-side down until the skin is golden and slightly crispy, about 4 minutes. This step is optional but adds wonderful texture.
About 14 min
Return the crisped chicken to the reduced sauce. Toss to coat. Remove bay leaves. Serve over white rice, spooning the thick adobo sauce over the top. The sauce should be intensely flavoured — the rice balances it.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 28 g
- Fibre
- 0 g
- Sugar
- 2 g
- Sodium
- 1200 mg
Contains: gluten, soy
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Recipe by Boon Tools.