Filipino Chicken Adobo
Savoury Filipino chicken adobo made with six ingredients on the stove top for the whole family to share.
Ingredients
- 250 grams bone-in-chicken drumsticks, thighs, or wings)1/2
- 1/2 cup vinegar 120 ml, cane, rice or cider vinegar
- 1/4 cup soy sauce Filipino, Japanese, Chinese
- 1 teaspoon wblack peppercornshole
- 1 bay leaf
- 8 cloves garlic smashed or roughly chopped
- 100 grams carrots sliced, optional
Instructions
- Cut chicken into pieces and trim excess fat if desired.
- Put all ingredients in a pot with lid - no need to sauté!
- Bring to a boil over medium-high heat (about 5 minutes).
- Reduce heat to low, cover, simmer 20-25 minutes until chicken is fork-tender
- Taste and adjust seasoning (add water if too salty, more soy if too sour, pinch of sugar to balance)
- Turn off heat, let rest 5-10 minutes.
- Serve over steamed rice or garlic fried rice.
Video
Notes
Notes:
Vinegar: Rice vinegar is closest to Filipino cane vinegar. Cider vinegar also works - use 3/4 amount + pinch of sugar
Soy sauce: Kikkoman (Japanese) works perfectly. Chinese light soy sauce also great
Bay leaf: European bay leaves are stronger, use just 1 leaf
Don't stir during simmering - keeps meat tender
Better the next day: Leftovers taste even better! Store in fridge up to 5 days