Chicken Adobo
This classic Filipino dish features tender chicken braised in a peppery soy and vinegar sauce, all in one pot. Fragrant and intensely flavourful, this easy chicken recipe is a must try.
Introduction
This chicken adobo recipe is my mother’s quick method of making adobo without the need for marinating. This version uses sherry vinegar, a more accessible substitute for traditional palm or coconut vinegar. The perfect adobo, for me, is all about the balance of fat, acid and garlic – those unmistakable elements that make it such a uniquely Filipino dish. Try experimenting with different vinegars for subtle variations in taste and sourness.
Ingredients
| 4 tbsp | vegetable oil, for frying |
| 800–900g | whole chicken legs, medium size |
| 70g | garlic cloves, finely chopped |
| 80g | onion, diced |
| 80ml | sherry vinegar or palm vinegar |
| Pinch of | brown sugar |
| 80ml | light soy sauce |
| 20ml | dark soy sauce |
| 2 | bay leaves |
| 8 | whole black peppercorns |
| 2 tbsp | sliced spring onions |
Method
Heat a pan with vegetable oil on a high heat. Sear the chicken, skin-side down, until caramelized, 3–5 minutes. Flip it over and sear for another 2–3 minutes, then remove from the pan and set aside.
Reduce the heat to medium, add a bit more oil if necessary and fry the garlic until it just starts to brown and smell fragrant. Add the onions, stir, cover with a lid and let them sweat for 3–5 minutes until they soften, stirring occasionally.
Return the chicken to the pan, skin-side down, turn the heat back to high and allow the pan to heat up.
Add the sherry vinegar – it will sizzle aggressively. Boil rapidly on high heat. Reduce until about three-quarters of the liquid remains. Smell the vinegar to ensure it’s not raw and acrid, but instead has a more fragrant and slightly sweet smell. This step is key!
Add the pinch of sugar, light and dark soy sauces and boil for 2–3 minutes, then add the bay leaves and whole black peppercorns. Cover with a lid and simmer on low heat for 10–12 minutes.
Gently stir the pot, turning the chicken, and cook for an additional 6–10 minutes until tender.
Allow the chicken adobo to steep and rest in the pot for at least 5 minutes before serving. Finish with freshly ground black pepper and sliced spring onions. Serve simply with steamed jasmine rice.
Reviews
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