Chicken Adobo
Filipino chicken adobo with bone-in chicken braised in rice vinegar, two soy sauces, garlic, palm sugar, bay and black pepper.
Filipino chicken adobo with bone-in chicken braised in rice vinegar, two soy sauces, garlic, palm sugar, bay and black pepper.
Ingredients
14 ingredients- 4 skin-on chicken drumsticks
- 4 skin-on, bone-in chicken thighs
- 20 garlic cloves, heavily crushed
- Freshly ground black pepper, to taste
- 1 tbsp (7g) whole black peppercorns
- 3 tbsp (50g) palm sugar, finely chopped or grated
- 300ml (1 1/4 cups) unseasoned rice vinegar
- 60ml (1/4 cup) dark soy sauce
- 120ml (1/2 cup) regular soy sauce
- 120ml (1/2 cup) filtered water
- 4 bay leaves
- 1 tbsp neutral cooking oil, or enough to coat the pan
- 2 spring onions, thinly sliced, for garnish
- Cooked white rice, optional, to serve
Method
19 steps- Place the chicken drumsticks and thighs in a large non-reactive bowl.
- Add the crushed garlic, freshly ground pepper, whole peppercorns, palm sugar, rice vinegar, dark soy sauce, regular soy sauce and filtered water.
- Toss until the chicken is evenly coated, then add the bay leaves.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the chicken from the marinade and pat the skin lightly dry. Reserve all the marinade and aromatics.
- Heat the neutral oil in a large braiser or Dutch oven over medium-high heat.
- Sear the chicken in batches for 2–3 minutes per side, until browned. Do not overcrowd the pan.
- Transfer each browned batch to a tray. The chicken will not yet be fully cooked.
- Pour the reserved marinade and all its aromatics into the pan.
- Arrange the browned chicken pieces snugly in a single layer in the marinade.
- Bring the liquid to a boil over medium-high heat.
- Immediately reduce the heat to low, cover and simmer for 35 minutes.
- Remove the lid and carefully turn every chicken piece.
- Cover again and cook for another 25–35 minutes, turning the pieces occasionally so they remain coated.
- Check that the chicken is tender and has reached at least 75°C in its thickest part.
- If the sauce is still thin, transfer the chicken to a plate and simmer the sauce uncovered until it forms a glossy glaze.
- Return the chicken to the sauce and coat it thoroughly.
- Divide among six portions, spoon over the glaze and garnish with sliced spring onions.
- Serve with cooked white rice if desired; rice is not included in the nutrition calculation.
Recipe notes
Helpful tips
- Marinate the chicken for at least 2 hours; refrigerating it overnight produces a deeper flavour.
- Pat the chicken skin lightly dry before searing so it browns more effectively.
- Sear the chicken in batches to avoid overcrowding and steaming it.
- Reserve all the marinade and aromatics because they form the braising sauce.
- Keep the braise at a gentle simmer after the liquid reaches the boil.
- Turn the chicken during cooking so every piece remains coated with the sauce.
- Cook the chicken until it reaches at least 75°C in its thickest part.
- Reduce the sauce separately at the end if necessary to create a glossy glaze.
Equipment
- Large non-reactive mixing bowl
- Large braiser or Dutch oven with lid
- Tongs
- Tray or large plate
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Digital kitchen scales
- Food thermometer
Storage
Cool leftovers promptly and refrigerate the chicken and sauce in an airtight container for up to 3 days. Reheat until piping hot throughout. Freeze cooled portions for up to 3 months and thaw them fully in the refrigerator before reheating.
Substitutions
Palm sugarDark brown sugar
The flavour will differ slightly, but the sugar will still balance the vinegar and soy sauce.
Unseasoned rice vinegarCane vinegar or another mild vinegar
Avoid sweetened or seasoned vinegar because it will alter the balance of the sauce.
Chicken drumsticks and thighsBone-in chicken thighs
Keep the pieces similar in size and cook them until they reach a safe internal temperature.
Additional tips
- The marinade has been in contact with raw chicken and must be brought to a full boil before serving. Use a non-reactive bowl for marinating. Soy sauce makes this dish high in sodium.
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