Delicious Filipino Chicken Adobo

Ingredients

6 bone-in, skin-on chicken thighs

2 bay leaves

1 teaspoon whole black peppercorns

1 to 2 tablespoons sugar

2 to 3 tablespoons rice vinegar

Hot water, to braise

Vegetable oil

Fresh coriander, to garnish

The Marinade:

8 tablespoons light soy sauce

1 tablespoon dark soy sauce

6 cloves garlic, roughly chopped

PREPARATION

Method

1. Marinate the chicken In a bowl combine chicken thighs, light soy sauce and chopped garlic. Mix well to coat. If time allows, marinate for 1 to 2 hours in the fridge.

COOKING

2. Crisp the skin

Heat a little oil in a frying pan over high heat. Place the chicken skin side down and sear for 3 to 4 minutes until golden and crisp. Pour off excess rendered fat but keep some for flavour.

3. Build the caramel base

Add dark soy sauce and sugar into the remaining marinade. Pour this mixture into the pan and allow it to bubble and caramelise around the chicken over high heat.

4. Add aromatics

Add bay leaves and whole black peppercorns. Turn the chicken pieces through the caramelised sauce so they are coated evenly.

5. Braise

Pour in enough hot water to come two thirds up the chicken. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 15 minutes.

6. Add vinegar

After 15 minutes, turn the chicken and add the rice vinegar. Simmer uncovered for a further 10 minutes so the vinegar cooks through but retains its tang.

7. Reduce

Increase the heat slightly and allow the sauce to reduce until thick and glossy with a dripping consistency. Spoon over the chicken before serving.

Garnish with fresh coriander and serve with steamed rice.

School of Wok Tips

• Always crisp the skin first to build flavour and render excess fat.

• Caramelise the soy and sugar before adding water for depth.

• Add vinegar towards the end so it does not lose its brightness.

• Reduce the sauce until glossy but still spoonable.

FAQs

Why add vinegar later in cooking?

Adding vinegar in the final stage preserves its tang while still cooking out any harsh raw acidity.

Can I use boneless chicken?

Yes? Boneless thighs work well but reduce cooking time slightly to avoid drying out.

Is adobo meant to be sweet?

It should be balanced. The sweetness from sugar supports the soy and vinegar rather than

overpowering them.