Description
Filipino adobo is arguably the national dish of the Philippines — chicken braised in a sauce of soy sauce, vinegar, garlic, bay leaves, and black peppercorns until the meat is fall-apart tender and the sauce reduces to a dark, tangy, salty glaze. It uses pantry staples, takes almost no effort, and produces flavor that is disproportionate to its simplicity. Every Filipino family has their own version. This one is a good place to start.
Ingredients
Units
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup white vinegar (distilled or cane)
- 1 cup water
- 1 head garlic (about 10 cloves), peeled and crushed
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- Steamed jasmine rice for serving
- Sliced green onions for garnish
Instructions
- Combine soy sauce, vinegar, water, garlic, bay leaves, and peppercorns in a large Dutch oven or heavy pot. Add the chicken pieces and turn to coat.
- Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook 30 minutes, turning the chicken once halfway through.
- Remove the chicken. Strain the braising liquid, discarding the bay leaves and peppercorns. Return the liquid to the pot and stir in brown sugar. Simmer uncovered 10 minutes until reduced by about half.
- While the sauce reduces, heat oil in a large skillet over medium-high heat. Sear the braised chicken skin side down for 3 to 4 minutes until the skin is deeply browned and crispy. Flip and cook 1 minute more.
- Return the chicken to the reduced sauce. Spoon the glaze over the chicken.
- Serve over steamed jasmine rice with the sauce poured over everything and sliced green onions on top.
Notes
- Sear the braised chicken at the end. It turns the skin from flabby to crisp and adds a caramelized layer the braise alone cannot achieve.
- The vinegar should be added cold and brought up to temperature with the other ingredients. Adding vinegar to a hot pan makes it harsh and overly acidic.
- Traditional Filipino adobo uses cane vinegar, but distilled white vinegar is a widely available substitute. Do not use balsamic or red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 880
- Fat: 24
- Carbohydrates: 8
- Protein: 36
- Cholesterol: 145