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Classic Filipino Chicken Adobo (Braised Chicken in Soy Sauce, Cane Vinegar, Garlic and Black Peppercorns)
The national treasure of the Philippines: chicken braised gently in an intoxicating savory-tangy balance of cane vinegar, soy sauce, a whole head of crushed garlic, black peppercorns, and bay leaves, reduced to a glossy, savory glaze.
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
servings
4
- Bone-in skin-on chicken thighs and drumsticks800 g
- Filipino cane vinegar or rice vinegar80 ml
- Soy sauce80 ml
- Whole head of garlic, cloves peeled and crushed8 clove
- Dried bay leaves4 pc
- Whole black peppercorns1 tbsp
- Vegetable oil1 tbsp
Preparation Steps
1
Combine chicken with soy sauce, crushed garlic, and black peppercorns for 20 minutes.
20 min timer
2
Heat oil in skillet and sear chicken skin-side down for 6-8 minutes until golden. Pour in marinade, vinegar, bay leaves, and 100 ml water. Cover and simmer over low heat for 25 minutes.
30 min timer
3
Uncover, increase heat, and reduce sauce vigorously for 8-10 minutes until syrupy and glossy, coating the chicken in a luscious savory-sour glaze. Serve hot with plenty of steamed jasmine rice.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
38g
Carbohydrates
6g
Fat
26g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
