Chicken Adobo (Filipino Vinegar-Braised Chicken)

About This Recipe

Adobo is widely considered the unofficial national dish of the Philippines, its name borrowed from Spanish colonizers but describing a cooking technique that predates their arrival, using vinegar as a natural preservative in the tropical climate. Chicken braises directly in a mixture of vinegar, soy sauce, garlic and bay leaf, the vinegar's sharpness mellowing as it cooks down into a sauce that's tangy, salty and deeply savory all at once. Every Filipino family has their own version, with vinegar-to-soy ratios and additions like coconut milk or sugar varying by region and household, but the fundamental method of braising in an acidic, garlicky liquid remains constant.

Ingredients

Serves 4

• 8bone-in chicken thighs
• 1/2 cupwhite or cane vinegar
• 1/3 cupsoy sauce
• 8 clovesgarlic(smashed)
• 3bay leaves
• 1 tspwhole black peppercorns
• 1 tbspsugar
• 2 tbspvegetable oil
• 1/2 cupwater

Instructions

1. 1

   Marinate briefly

   Combine chicken with vinegar, soy sauce, garlic, bay leaves and peppercorns in a pot; let marinate 15-20 minutes.

2. 2

   Bring to a boil

   Bring the pot to a boil without stirring, then reduce heat and simmer 15 minutes.

   Don't stir the pot while the vinegar first comes to a boil — this allows the vinegar's harsh, raw edge to cook off properly before mixing everything together.

3. 3

   Remove chicken

   Remove the chicken pieces and set aside, reserving the braising liquid.

4. 4

   Brown the chicken

   Heat oil in a skillet and brown the chicken pieces on both sides until deeply golden, about 8 minutes total.

5. 5

   Reduce the sauce

   Meanwhile, add sugar and water to the reserved braising liquid and simmer until slightly thickened.

6. 6

   Combine

   Return the browned chicken to the sauce, simmering 5 more minutes to coat and heat through.

7. 7

   Serve

   Serve hot over steamed rice.

Variations

• •

  Adobo sa gata adds coconut milk to the sauce for a richer, creamier version.

• •

  Pork can replace or be mixed with chicken for a heartier version, adjusting cooking time slightly.

• •

  Some regions add potato or hard-boiled egg to the braise for extra substance.

Storage

Refrigerate up to 5 days in an airtight container; adobo is famous for tasting even better the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions