Filipino-Australian Chicken Adobo
Tender chicken simmered in a savoury, tangy braise of soy sauce, cane vinegar, garlic, and cracked black pepper.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •heavy-based frypan
- •chef's knife
- •measuring jug
- •tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 31 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Place the chicken, crushed garlic, soy sauce, cracked peppercorns, and bay leaves in a large bowl.
- 2
Toss well to coat and leave to marinate for fifteen minutes.
- 3
Heat the vegetable oil in a heavy-based frypan over medium-high heat.
- 4
Lift chicken from the bowl, reserving marinade, and sear skin-side down until deep golden brown.
- 5
Flip the chicken pieces over and sear the reverse side for two minutes.
- 6
Pour the reserved marinade, vinegar, brown sugar, and water into the pan.
- 7
Bring the liquid to a rapid boil without stirring the vinegar.
- 8
Lower heat, cover with a lid, and simmer gently for twenty-five minutes until cooked through.
- 9
Remove lid and simmer over medium heat for ten minutes until the sauce reduces and turns glossy.
- 10
Discard the bay leaves, scatter with spring onions, and spoon the sauce over the chook.
Chef's tips
Resist stirring the pan immediately after adding the vinegar, as allowing it to boil untouched cooks off the harsh raw acidity. Bone-in thigh cutlets remain much juicier than boneless breast meat during the braise. For a richer flavour, marinate the chook in the fridge for a couple of hours beforehand.
Ingredient substitutions
- white cane vinegar → standard Australian white vinegar or apple cider vinegar
- chicken thigh cutlets → chicken drumsticks or skinless chicken thighs
- soy sauce → tamari for a gluten-free option
Storage
Store leftover adobo in an airtight container in the fridge for up to four days, as the flavour improves overnight.
Reheating
Reheat gently in a small saucepan over medium heat with a splash of water until the chicken is piping hot throughout.
Common mistakes to avoid
- •Stirring the vinegar too early before it has boiled, which keeps an acrid vinegar bite in the sauce.
- •Using boneless, skinless lean breast meat that dries out during the braising process.
- •Skipping the initial sear, which deprives the dish of savoury caramelised flavours.
Serving suggestions
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