Chicken Adobo, Whitehorse Style
Chicken braised in soy sauce, vinegar, garlic and bay leaf until deeply savoury, cooked the way many Filipino families in Whitehorse make it with northern grocery-store ingredients.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 20 g
- carbs
- 8 g
- protein
- 30 g
- calories
- 350
Instructions
- 1
Combine chicken, soy sauce, vinegar, garlic, bay leaves and peppercorns in a pot; marinate 20 minutes if time allows.
- 2
Add water and bring to a boil over medium-high heat.
- 3
Reduce heat, cover and simmer 25 minutes, turning the chicken occasionally.
- 4
Uncover and simmer another 10-15 minutes to reduce and thicken the sauce.
- 5
Stir in brown sugar to balance the acidity.
- 6
Optionally, for extra colour, sear the cooked chicken pieces briefly in a hot pan with a little oil before returning to the sauce.
- 7
Serve hot over steamed white rice, spooning extra sauce over the top.
Chef's tips
Do not stir the vinegar into the pot too early or lift the lid too soon, as vinegar needs a few minutes of uncovered simmering to mellow its raw sharpness.
Ingredient substitutions
- white vinegar → cane vinegar or apple cider vinegar if available
- chicken thighs and drumsticks → a whole cut-up chicken or boneless thighs
Storage
Refrigerate up to 4 days; adobo often tastes better the next day as flavours 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 too soon after adding vinegar, leaving a harsh raw taste
- •Overcooking boneless cuts, which can dry them out
Serving suggestions
Cooked Chicken Adobo, Whitehorse Style?
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