Printable Recipe
Chicken Adobo
Filipino chicken adobo with bone-in chicken braised in rice vinegar, two soy sauces, garlic, palm sugar, bay and black pepper.
Prep time
2 hrs
Cook time
1 hr 35 min
Total time
3 hrs 35 min
Yield
6
Ingredients
14
Steps
19
Filed under: chicken, filipino, over 1 hour, garlic.
Source channel: Joshua Weissman
Key ingredients
skin-on chicken drumsticks, skin-on, bone-in chicken thighs, garlic cloves, heavily crushed, Freshly ground black pepper,, whole black peppercorns.
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
- 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.