Chicken Adobo

Name: Chicken Adobo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Philippines
Ingredients: 1¼ kg (2½ lb) bone-in, skin-on chicken thighs and drumsticks, about 8 pieces; 120 ml (½ cup) cane or white vinegar, Filipino cane vinegar is traditional; 80 ml (⅓ cup) soy sauce; 150 ml (⅔ cup) water; 1 head of garlic, cloves peeled and lightly crushed; 1 tsp whole black peppercorns, lightly cracked; 4 bay leaves; 1 tbsp brown sugar, optional; 1 tbsp neutral oil; 2 scallions, sliced, to serve

Braised in vinegar, soy, garlic and bay, then glazed until sticky

Serves: 4
Hands-on: 20 min
Total: 1 h 10 min
Level: Easy

Adobo is the Philippines' best-loved dish: chicken braised in vinegar, soy sauce, lots of garlic, black peppercorns and bay leaves. The vinegar mellows as it cooks, leaving a sauce that is tangy, salty and rich all at once. Finishing the chicken in a hot pan and reducing the sauce to a glaze is optional, but turns it sticky and intense.

Ingredients

1¼ kgbone-in, skin-on chicken thighs and drumsticks (2½ lb)about 8 pieces
120 mlcane or white vinegar (½ cup)Filipino cane vinegar is traditional
80 mlsoy sauce (⅓ cup)
150 mlwater (⅔ cup)
1head of garliccloves peeled and lightly crushed
1 tspwhole black peppercornslightly cracked
4bay leaves
1 tbspbrown sugaroptional
1 tbspneutral oil
2scallionssliced, to serve

Diet: Dairy-free
Allergens: soy, gluten
Origin: Philippines

Method

Put the chicken, vinegar, soy, water, garlic, peppercorns and bay leaves in a wide pan.
Bring to a boil and let it bubble uncovered, without stirring, for 3–4 minutes — Filipino cooks say this lets the sharp edge of the vinegar cook off. 4 min
Then cover and simmer gently, turning the chicken halfway, until very tender, 35–40 minutes. The meat should read well above 74°C (165°F) — about 85°C (185°F) — and pull easily from the bone. 38 min
Lift the chicken out onto a plate and pat the skin dry. Add the sugar to the sauce and boil until reduced by about half and slightly syrupy, 6–8 minutes. 7 min
Meanwhile, heat the oil in a frying pan over medium-high heat. Fry the chicken skin side down until browned and crisp, 4–5 minutes. Turn briefly. 5 min
Return the chicken to the sauce and turn to glaze. Taste — it should be tangy and salty; add a splash of water if it's too sharp or strong. Scatter with scallions and serve with lots of rice (Perfect Rice).

Why it works

Some of the vinegar's volatile acid and sharp aromas escape as it simmers, and the rest is tempered by the soy, garlic and chicken juices, so the braise turns from sharp to mellow. Garlic, soy and the chicken's gelatin build a sauce that reduces to a glossy glaze. Crisping the braised chicken separately adds a browned, savory surface that boiled meat lacks.

Common mistakes

Boiling hard: the meat toughens and the sauce reduces before the chicken is tender.
Using an aggressive vinegar like malt; it stays harsh. Use cane, rice or mild white vinegar.
Reducing the sauce too far — it becomes intensely salty. Stop when it coats a spoon.

Variations

Adobo sa gata: Stir 200 ml coconut milk into the sauce after reducing and simmer 3 minutes.
Pork adobo: Use 1.2 kg pork shoulder or belly in 4 cm chunks; braise 60–75 minutes until tender.

Make ahead and storage

The vinegar and salt help adobo keep very well: 4 days in the fridge, and it's better on day two. Freezes for 3 months.

Notes

Use tamari for a gluten-free version.