Filipino · serves 2

Chicken Adobo

Soy, vinegar, garlic, pepper. Four things, one pot, and it improves for days.

45 min Easy Non-vegetarian

Ingredients

  • 800g chicken thighs or legs
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 12 garlic cloves, crushed
  • 1 tbsp black peppercorns
  • 4 bay leaves
  • 1 tbsp sugar
  • 1 cup water
  • Rice for 2

Method

  1. Marinate the chicken in soy, garlic, pepper and bay leaves for 30 minutes.
  2. Everything into a pot including the vinegar and water. Bring to a boil.
  3. Do not stir for the first 10 minutes. Letting the vinegar cook off untouched is what stops it tasting raw and harsh.
  4. Simmer 30 minutes uncovered until the sauce reduces and darkens.
  5. Take the chicken out and brown it in a separate pan if you want crisp skin, then return it.
  6. Sugar to balance. Over rice, with plenty of sauce.

Questions people ask about Chicken Adobo

How long does Chicken Adobo take?

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chicken Adobo?

Do not stir for the first 10 minutes. Letting the vinegar cook off untouched is what stops it tasting raw and harsh.

What can I use instead of chicken in Chicken Adobo?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Adobo ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Adobo vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Adobo?

Over rice, with plenty of sauce. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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