Name: Adobo Chicken (Philippine)
Yield: 4 servings
Cuisine: Filipino
Ingredients: 6–8 pieces (preferably legs and wings) chicken; 1/3 cup (80 ml) vinegar (coconut vinegar); 1/4 cup (60 ml) soy sauce; 4 cloves, crushed garlic; 1–2 leaves bay leaf; 1/2 tsp (freshly cracked) black peppercorns; as needed oil; to serve (hot steamed rice) steamed rice

Chicken

4 servings

525 cal/serving

Instructions

Step 1

Combine chicken, garlic, black peppercorns, soy sauce and vinegar in a pan and bring to a boil.

ChickenGarlicBlack peppercornsSoy sauceVinegar (coconut vinegar)

Step 2

When chicken is cooked, drain the chicken in a colander.

Chicken

Step 3

Reserve the pot with the soy sauce and vinegar (set the cooking liquid aside).

Soy sauceVinegar (coconut vinegar)

Step 4

Fry the drained chicken in hot oil over medium heat (cover for splatters).

ChickenOil

Step 5

Sear and brown the chicken on all sides.

Chicken

Step 6

Return the chicken to the pot with the reserved soy sauce and vinegar, add 1–2 bay leaves and bring to a simmer.

ChickenSoy sauceVinegar (coconut vinegar)Bay leaf

Step 7

Cook until the sauce has largely evaporated or until it thickens and adheres to the chicken.

ChickenSoy sauceVinegar (coconut vinegar)

Step 8

Serve the adobo over hot steamed rice.

ChickenSteamed rice

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.