Filipino-Spanish Chicken Adobo
The national dish of the Philippines, shaped by centuries of Spanish influence. Chicken braises in a potent sauce of vinegar, soy sauce, garlic, and bay leaves until fall-off-the-bone tender.
Ingredients
- 3 lbs (1.4kg) chicken thighs and drumsticks (bone-in, skin-on)
- 1/2 cup soy sauce
- 1/2 cup white cane vinegar (or white vinegar)
- 1 head garlic (about 10 cloves), smashed and peeled
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar (optional, for a slightly sweet version)
- Steamed rice for serving
Instructions
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1
Combine chicken, soy sauce, vinegar, garlic, peppercorns, and bay leaves in a large pot or Dutch oven. Let marinate for 15-30 minutes.
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2
Place the pot over medium-high heat and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes, turning chicken once halfway through.
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3
Remove chicken from the sauce. Heat oil in a separate skillet over medium-high heat. Pan-fry the chicken pieces skin-side down until the skin is crispy and deeply browned, about 4-5 minutes. Flip and cook 2 more minutes.
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4
Meanwhile, bring the braising liquid to a boil and reduce by about half until it’s thick and glossy (about 10 minutes). If using sugar, add it now and stir to dissolve.
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5
Return chicken to the reduced sauce, spooning it over the pieces. Serve over steamed rice with plenty of sauce.
