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FilipinoAuthentic Cuisine

Chicken Adobo

Serves 4 to 6 Entree chicken, Poultry, adobo

Chicken Adobo

Chicken Adobo is a cornerstone of Filipino home cooking, a dish born from the interplay of soy sauce, coconut vinegar, and garlic. These staples transform humble chicken thighs into a deeply savory meal. Traditionally, it is prepared with a generous hand, echoing the spirit of Filipino hospitality, and served at gatherings where the table is always open to more.

The dish is a harmonious balance of tangy, salty, and savory flavors, with tender chicken that practically falls off the bone. Each bite is a comforting reminder of home, the sauce clinging to every morsel. Enjoy it over a mound of steamed rice, where the rich flavors can soak in and create a satisfying, shared experience.

Ingredients

  • 1 kgchicken thighs
  • 1/2 cupsoy sauce
  • 1/2 cupcoconut vinegar
  • 6 clovesgarlic
  • 2bay leaves
  • 1 tspblack peppercorns
  • to tastefine sea salt

Method

  1. Start by patting the 1 kg of chicken thighs dry with paper towels. This helps the skin to brown properly. Season the chicken generously with fine sea salt to taste and set aside for a moment.
  2. In a large, heavy-bottomed pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Brown them for about 5 minutes on each side until they develop a deep golden color. This step adds flavor and texture to the dish.
  3. Peel and crush 6 cloves of garlic. Add them to the pot along with 2 bay leaves and 1 teaspoon of black peppercorns. Stir these aromatics with the chicken, allowing the garlic to become fragrant and the bay leaves to release their aroma, about 2 minutes.
  4. Pour in 1/2 cup of soy sauce and 1/2 cup of coconut vinegar over the chicken. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally. The chicken should be tender and the sauce should have a rich, savory aroma.
  5. If the sauce is too thin, remove the lid and increase the heat slightly to let it reduce. Stir occasionally until the sauce thickens to your desired consistency. Taste the sauce and adjust the salt if needed, keeping in mind that the soy sauce already adds saltiness.
  6. Once the sauce has thickened and the chicken is tender, turn off the heat. You can finish with fresh herbs like chopped green onions or parsley if desired. Serve the Chicken Adobo hot, with steamed rice on the side, ready to share with family and friends.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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