Philippines · Philippines

Chicken Adobo (Vinegar-Braised Chicken with Soy and Bay Leaves)

Name: Chicken Adobo (Vinegar-Braised Chicken with Soy and Bay Leaves)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Philippines
Ingredients: chicken thighs, bone-in 1 kg; soy sauce 120 ml; cane vinegar 120 ml; water 200 ml; garlic cloves, crushed 10 pieces; bay leaves 5 pieces; whole black peppercorns 1 tsp; neutral oil 30 ml; fine salt 1 tsp; sugar to balance acidity 1 tsp

Chicken braised in soy sauce, cane vinegar, garlic and bay leaves until the sauce reduces to a glossy glaze.

65 minutes · 6 servings · Moderate

Adobo is the dish Filipino cooks argue about most fiercely, and the real split is between households that add vinegar early and those that add it late. Chilling the marinated meat overnight before it meets the heat is what turns ordinary chicken into something with a glossy, faintly sweet coating. Bay leaves are a regional habit rather than a rule, and leftover adobo reheats even better than it starts.

Ingredients

chicken thighs, bone-in1 kg
soy sauce120 ml
cane vinegar120 ml
water200 ml
garlic cloves, crushed10 pieces
bay leaves5 pieces
whole black peppercorns1 tsp
neutral oil30 ml
fine salt1 tsp
sugar to balance acidity1 tsp

Directions

1
Sear chicken in oil until lightly browned on both sides; remove.
Chicken has a golden skin and feels firm.
2
Pour soy, vinegar, water, garlic, bay leaves and peppercorns into the pot and bring to a boil without stirring for 5 minutes.
Liquid is boiling and smells sharply of vinegar.
3
Return chicken, reduce heat and simmer covered 30 minutes.
Chicken is tender and sauce is brown.
4
Uncover and simmer until the sauce reduces to a glossy glaze that coats the chicken.
Sauce is thick, glossy and coats the chicken.
5
Serve hot over steamed rice, spooning glaze over each portion.
Chicken is dark and shiny, sauce smells savory-sour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content