Chicken Adobo (Filipino)
A tangy, savoury stew of chicken braised in soy, vinegar and garlic, perfect with steamed rice.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Pat the chicken dry and season with a pinch of pepper. Heat the oil in a deep skillet over medium heat and brown the pieces, skin side down, until golden, about 4 minutes per side.
-
Step 2 of 6
Transfer the chicken to a bowl and set aside. In the same pan, add the crushed garlic and sauté briefly until fragrant, 30 seconds.
-
Step 3 of 6
Return the chicken to the pan, then pour in soy sauce, vinegar, water, bay leaves and brown sugar. Stir gently to combine.
-
Step 4 of 6
Bring to a gentle boil, then lower to a simmer, cover and cook for 25‑30 minutes until the meat is tender and the sauce has reduced slightly.
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Step 5 of 6
Uncover, increase the heat to medium‑high and simmer for another 5‑7 minutes, allowing the sauce to thicken and coat the chicken. Adjust seasoning if needed.
-
Step 6 of 6
Serve the adobo hot, spooning the glaze over the chicken, alongside steamed jasmine rice.
Notes from the kitchen
If dark soy sauce is unavailable, use regular soy sauce and a dash of molasses. Leftovers improve after a day as flavours meld; reheat gently to avoid drying the meat.
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