How to make Chicken Adobo and the recipes of Chicken Adobo

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Chicken Adobo (Vinegar-Braised Chicken)

A beloved Filipino dish known for its tangy-savory flavor, featuring chicken braised in vinegar, soy sauce, and aromatics.

Time: 1¼ hours
Makes: 8 servings as part of a multicourse family-style meal

Ingredients

  • 1½ cups cane vinegar or distilled white vinegar
  • 1 cup water
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1½ teaspoons black peppercorns, crushed
  • 8 whole chicken leg quarters (4 to 5 pounds), cut into drumsticks and thighs
  • ¾ cup soy sauce
  • 3 tablespoons vegetable oil
  • Chopped green onions for garnish

Instructions

1 Prepare Braising Mixture:

  • In a large nonreactive pot or Dutch oven, combine vinegar, water, smashed garlic cloves, bay leaves, and crushed black peppercorns.
  • Add chicken pieces. Bring to a boil over high heat. Reduce heat to medium. Cover and simmer for 20 minutes.

2 Add Soy Sauce:

  • Stir in soy sauce to coat chicken evenly. Cover and simmer for another 20 minutes, or until chicken is cooked through.

3 Pan-Fry Chicken:

  • Remove chicken from pot using tongs, shaking off excess liquid. Pat dry with paper towels. Discard bay leaves. Skim fat from sauce and set aside.
  • In a large skillet, heat vegetable oil over high heat until very hot but not smoking. Working in batches, add chicken pieces and pan-fry until crisp and browned on both sides, about 2 to 3 minutes per side.

4 Finish Dish:

  • Add reserved sauce to skillet with chicken, scraping up brown bits from bottom of pan. Simmer over low heat until sauce reduces slightly, about 10 minutes.
  • Transfer chicken to a rimmed platter. Pour sauce over chicken and garnish with chopped green onions.

Variations

  • Coconut Milk: Add coconut milk to the adobo either at the beginning or end of cooking.
  • Herbs and Spices: Substitute bay leaves with oregano or add fresh chilies for extra heat.
  • Sweet and Tangy: Add pineapple cubes, halved cherry tomatoes, and butter after sauce reduction for a sweet-tangy twist.

Notes

  • Vinegar Choice: Cane vinegar is traditional but can be substituted with distilled white vinegar.
  • Garlic Tip: Rinse garlic cloves in hot water to easily remove skins.

Serve hot with freshly steamed rice for a satisfying meal.

This Chicken Adobo recipe offers a perfect blend of vinegar, soy sauce, and garlic flavors, a staple dish in Filipino cuisine enjoyed by many around the world.

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