Non-VegetarianVietnamese cuisine Main Course

Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 lb Chicken thighs; 0.5 cup Soy sauce; 0.5 cup Vinegar; 1 head Garlic; 3 Bay leaf; 1 tsp Black peppercorns; 1 tbsp Brown sugar; 1 cup Water; 1 tbsp Vegetable oil

Chicken braised low and slow in a tangy, savory sauce of soy sauce, vinegar, garlic and bay leaf until deeply flavored and tender.

🇺🇸United States· Hawaii

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 6
Difficulty: Easy
Calories: 360 kcal

Equipment

•Heavy pot with lid

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 24
carbs: 6
protein: 30
calories: 360

Instructions

1
Mix the chicken, soy sauce, garlic, bay leaves, and peppercorns in a bowl. Marinate for at least 30 minutes.
2
Pour the chicken and marinade into a heavy pot. Add the water and bring everything to a boil.
3
Lower the heat and cover the pot. Simmer for 20 minutes, turning the chicken once.
4
Pour in the vinegar. Boil uncovered for 2-3 minutes without stirring to soften the sharp taste.
5
Stir in the brown sugar and cover. Simmer for 15-20 minutes until the chicken is very tender.
6
Take off the lid. Simmer for 5-10 minutes to thicken the sauce slightly.
7
If you like, brown the chicken in a hot skillet with a little oil. Spoon the sauce on top to serve.

Chef's tips

Do not stir the vinegar right away. Let it boil uncovered first so its sharp taste mellows out.

Storage

Refrigerate up to 4 days; adobo often tastes even better the next day as the flavors deepen.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Common mistakes to avoid

•Stirring the vinegar and covering the pot right away, which leaves a sharp, raw taste.
•Using chicken breasts instead of bone-in thighs, which dry out during the long simmer.
•Using too little garlic, which takes away one of the main flavors.