andrejthechef
InternationalStewDinnerDairy-free

Chicken Adobo

The Philippine national dish: chicken braised in soy, vinegar, garlic and bay until the sauce turns to glaze. Four pantry items, one argument per family.

prep
10 min
cook
50 min
total
1 h
serves
4
level
easy
Adobo, a classic from Philippines.

Adobo is less a recipe than a national technique: meat braised in vinegar, soy sauce, garlic, bay and black pepper until tender, then the liquid reduced to a dark, clinging glaze. Every Filipino family’s version is the definitive one; this is a faithful middle of the road.

The one real rule is patience with the vinegar: it needs its first simmer undisturbed to cook off its raw edge before anything gets stirred.

Chicken Adobo is one of the world's classic dishes from 67 countries.

method

  1. Marinate the chicken in the soy sauce and half the garlic for 30 minutes if you have it.

  2. Put the chicken, marinade, vinegar, water, remaining garlic, bay and peppercorns in a heavy pot.

  3. Bring to a simmer and cook, uncovered and unstirred, for 10 minutes; this cooks off the vinegar’s raw bite.

  4. Cover and simmer gently for 25 minutes, turning the chicken once.

  5. Uncover and raise the heat, letting the sauce reduce to a glossy glaze that coats the chicken, 10 to 15 minutes, adding the sugar if you like the edge rounded.

  6. Serve over rice with plenty of the glaze. It is even better tomorrow.

chef's tips

  • No stirring in the first simmer; raw vinegar taste is adobo’s only real failure mode.
  • Cane vinegar from a Filipino grocer is the authentic sour; white vinegar is a fine stand-in.
  • For a showier finish, broil the glazed pieces 3 minutes before saucing them again.