Filipino · beginner
Chicken Adobo
Filipino braised chicken with vinegar, soy sauce, garlic and bay leaves — tangy, savory and great with rice.
- PREP TIME
- 10 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the chicken dry. Heat the oil in a heavy pan over medium-high heat and brown the chicken skin-side down for 5–6 minutes. Turn and brown briefly, then remove.
- 02
Pour off most of the fat, leaving about 1 tbsp. Add the garlic and cook for 1 minute until golden at the edges.
- 03
Add the soy sauce, vinegar, water, bay leaves, peppercorns and sugar (if using). Bring to a boil and let it bubble for 1 minute without stirring to mellow the vinegar.
- 04
Return the chicken, skin-side up. Cover and simmer gently for 25 minutes.
- 05
Uncover and simmer for 10 more minutes, until the sauce has reduced and the chicken reaches 74°C (165°F) at the thickest part near the bone.
- 06
Remove the bay leaves and serve with rice, spooning the sauce over.
A LITTLE KITCHEN KNOW-HOW
Braising
Browning meat first, then simmering it gently in a small amount of flavorful liquid, makes it tender while the liquid reduces into a glossy sauce.
Notes from the kitchen
- Use a meat thermometer: chicken is done at 74°C (165°F). Color and juices are not reliable signs.
- Adobo tastes even better the next day. Refrigerate within 2 hours and reheat until steaming hot.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 26 g
- Carbohydrates
- 6 g
- calories
- 390 kcal
- protein
- 32 g
