Simple Filipino Chicken Adobo
ID: c7abff91...
A classic Filipino dish featuring chicken braised in a flavorful, savory, sweet, and tangy sauce made from soy sauce, vinegar, garlic, and black pepper. It's an incredibly simple yet deeply satisfying meal, perfect served over a bed of fluffy white rice.
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🍳 Cooking Flow
Lightly salt and sear chicken pieces in a wok until browned. → Add garlic, black pepper, vinegar, soy sauce, sugar, and bay leaves. → Bring to a boil, then cover and simmer for about 30 minutes until the chicken is tender. → Uncover, increase the heat, and reduce the sauce until it becomes a thick glaze. → Serve hot with white rice.
Cooking Steps
Brief Cooking Order
Lightly salt and sear chicken pieces in a wok until browned. → Add garlic, black pepper, vinegar, soy sauce, sugar, and bay leaves. → Bring to a boil, then cover and simmer for about 30 minutes until the chicken is tender. → Uncover, increase the heat, and reduce the sauce until it becomes a thick glaze. → Serve hot with white rice.
Introduction
A classic Filipino dish featuring chicken braised in a flavorful, savory, sweet, and tangy sauce made from soy sauce, vinegar, garlic, and black pepper. It's an incredibly simple yet deeply satisfying meal, perfect served over a bed of fluffy white rice.
Step 1
Gather all your ingredients. You'll need chicken (drumsticks and thighs are great), lots of garlic, bay leaves, Filipino soy sauce and vinegar, palm or brown sugar, and black pepper (both ground and whole peppercorns).
Step 2
Prepare the aromatics. Smash about 15-20 cloves of garlic. If using palm sugar, crush it in a mortar and pestle or chop it finely.
Step 3
Lightly season the chicken pieces on all sides with kosher salt.
Step 4
Heat a wok or large saucepan over medium-high heat. Add the neutral oil and let it shimmer. Carefully place the chicken pieces in the hot wok, skin-side down.
Step 5
Sear the chicken, turning occasionally, until it's lightly browned on all sides. This should take about 4 minutes. A deep, dark sear is not necessary.
Ingredients List
Important Notes
This dish is very simple and doesn't require a lot of active cooking time.
The ratio of vinegar to soy sauce to sugar is key. A good starting point is 1 part vinegar to 2/3 part soy sauce and 2/3 part sugar.
Chicken Adobo tastes even better the next day, as the flavors have more time to meld and penetrate the meat.
You can use various cuts of chicken, but bone-in, skin-on pieces like thighs and drumsticks are recommended for the best flavor and texture.
The whole peppercorns will soften during cooking and provide pleasant bursts of flavor, not intense heat.
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