Authentic Chicken Adobo

Authentic Chicken Adobo

A Filipino Chicken Adobo recipe that will delight even the most discerning palates. Simple to make and hassle-free

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5/5 (6)

Prep Time: 30

Cook Time: 1 10

Total Time: 1 40

Course: Main course

Cuisine: Philippine

Servings: people

Calories: 143kcal

Author: Marc Winer

Equipment

Ingredients

6 chicken thighs with bone and skin
100 g palm sugar or coconut sugar (more convenient), or cane sugar
Water for cooking
Neutral oil for cooking

Aromatics

10 cloves garlic peeled and lightly crushed
2 onions cut into short julienne
6 leaves bay leaf

Marinade

100 ml light soy sauce ideally the Philippine version Silver Swan
2 tablespoons dark soy sauce only use if you don't have Silver Swan soy sauce
200 ml rice vinegar ideally Philippine cane vinegar
2 teaspoons black pepper ground

Side dishes and garnishes

Green onions chopped, for garnish
Jasmine rice cooked, for serving

US Customary - Metric

Procédé

Mix the soy sauces, vinegar, and black pepper in a resealable bag.
100 ml light soy sauce, 2 tablespoons dark soy sauce, 200 ml rice vinegar, 2 teaspoons black pepper
Add the chicken pieces to the marinade. Let marinate for at least 30 minutes. Maximum 2 hours as it's a very acidic marinade.
6 chicken thighs
In a large pot or pan, just wide enough to contain all the chicken in a single layer, add a little oil and the onions.
2 onions, Neutral oil
Cook the onions over medium-low heat, stirring frequently until they are caramelized, tender, and sweet. If brown residues accumulate at the bottom of the pan, deglaze with a little water.
When the onions are almost ready, add the garlic and cook for a few more minutes until the onions are completely cooked.
10 cloves garlic
Push the onions to one side of the pan, then add a little oil in the empty space.
Increase the heat to medium-high and wait for the pan to get hot. Add the chicken pieces, skin side down, and let them sear for one to two minutes to brown the skin.
Once browned, turn the chicken pieces over and add the marinade as well as the sugar.
100 g palm sugar
Add water so that the sauce reaches just below the skin of the chicken.
Water
Add the bay leaf.
6 leaves bay leaf
Cover and reduce the heat so that the liquid simmers gently. Let simmer for 40 minutes or until the chicken is fork-tender. Turn the chicken pieces halfway through cooking, if desired.
When the chicken is cooked, to further concentrate the sauce, remove the lid and reduce the sauce over high heat. Be careful to stir well and watch closely at this point, as it can burn quickly. This step can take up to 30 minutes depending on the quantity you're making.
The dish is ready when you see a clear separation between the fat and the sauce in the pot.
Garnish with chopped green onions, and serve with jasmine rice.
Green onions, Jasmine rice

Notes

Make sure to closely monitor the reduction of the sauce to prevent it from burning.

During marination, make sure that all the chicken is submerged (or almost). That's why using a resealable bag is recommended

Nutrition

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