Filipino Canadian Chicken Adobo
Chicken braised in soy sauce, vinegar, garlic and bay until the sauce is dark and glossy.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Heavy pot with lid
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 28 g
- carbs
- 8 g
- protein
- 34 g
- calories
- 430
Instructions
- 1
Marinate the chicken with the soy sauce, garlic and peppercorns for 30 minutes.
- 2
Brown the chicken skin down in a dry hot pot, then set aside.
- 3
Return everything to the pot with the vinegar, bay leaves and water.
- 4
Bring to the boil and let it bubble 5 minutes without stirring so the vinegar's sharpness cooks off.
- 5
Cover and simmer 30 minutes until the chicken is tender.
- 6
Uncover, add the sugar and reduce the sauce until it clings; serve with rice.
Chef's tips
Do not stir in the first minutes after adding vinegar — that is the traditional rule and it keeps the sauce from tasting raw.
Ingredient substitutions
- chicken thighs → pork belly, or a mix of both
Storage
Keeps 4 days refrigerated and tastes better the next day.
Common mistakes to avoid
- •Reducing too far so it turns salty
- •Using boneless breast, which dries out
Serving suggestions
Cooked Filipino Canadian Chicken Adobo?
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