Chicken thighs braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then browned in the reduced sauce. The national dish of the Philippines; serves 4.
Adobo is the dish nearly every Filipino family makes, and every family makes it a little differently. The constant is the pairing of vinegar and soy sauce with plenty of garlic, bay leaves and whole black peppercorns.
Let the vinegar simmer a few minutes before stirring so its sharpness mellows, and finish by browning the chicken in the reduced sauce. Serve with plenty of steamed rice.
Ingredients
Adobo
2 1/2 pounds bone-in, skin-on chicken thighs
1/2 cup white or cane vinegar
1/3 cup soy sauce
1 cup water
1 head garlic, cloves peeled and smashed
3 bay leaves
1 teaspoon whole black peppercorns, lightly crushed
1 tablespoon brown sugar
1 tablespoon vegetable oil
For serving
Steamed jasmine rice and sliced green onions, for serving
Instructions
Combine. Put the chicken, vinegar, soy sauce, water, garlic, bay leaves and peppercorns in a large, wide pot.
Simmer without stirring. Bring to a boil, then lower the heat and simmer, uncovered and without stirring, for 5 minutes so the vinegar mellows.
Braise. Stir in the brown sugar, cover and simmer 30 minutes, turning the chicken once, until it is tender and reaches at least 165°F.
Brown. Lift out the chicken. Boil the sauce until reduced by about half, 6 to 8 minutes. Meanwhile, brown the chicken skin side down in the oil in a skillet over medium-high heat, 3 to 4 minutes.
Serve. Return the chicken to the sauce, spoon it over, and serve with rice and green onions.
Nutrition per serving (estimated)
530Calories
8 gCarbohydrates
0 gFiber
7 gNet carbs
36 gProtein
37 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Pork adobo: use 2 1/2 pounds pork shoulder cut into 2-inch cubes and braise 50 to 60 minutes, until fork-tender.
Adobo tastes even better the next day, and it keeps well in the refrigerator for 4 days.
