Classic Chicken Adobo Recipe
Growing up Filipino-Australian, Chicken Adobo was more than just a dish my mum cooked. I vividly remember the rich aromas of garlic and vinegar wafting through our home, instantly signalling my brothers and me that "YESSSS, Adobo is on for dinner tonight."
This is the version I make for family dinners: garlicky, tangy and a little sweet, with potatoes cooked in the sauce.
Every Filipino family seems to have its own way of making adobo.
This is mine.
Ingredients:
- 1 kg chicken thighs or drumsticks, bone-in and skin-on
- ½ cup soy sauce
- 6+ cloves garlic, minced
- ½ cup vinegar (apple cider vinegar works too)
- Salt & pepper, to taste
- 4+ bay leaves
- 4+ medium potatoes, peeled and quartered
- 1½ cups water
- 2 tbsp neutral cooking oil
- 2 tbsp sugar
Instructions:
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Marinate Chicken: In a bowl, combine the chicken, soy sauce, vinegar, garlic, salt, pepper, sugar and bay leaves. Marinate for at least 30 minutes, or overnight.
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Sear Chicken: Heat the oil in a pot over medium heat. Remove the chicken from the marinade, reserving the marinade. Brown the chicken for 2–3 minutes per side.
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Simmer: Add the reserved marinade, water and potatoes to the pot. Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes, until the chicken is tender and the potatoes are cooked through.
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Finish: Remove the lid and simmer for another 5–10 minutes, until the sauce has reduced slightly.
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Serve: Serve with steamed jasmine rice, crispy garlic and chopped spring onion.
Tips:
- Bone-in, skin-on chicken keeps the meat juicy and gives the sauce more flavour.
- Let the adobo rest for 10 minutes before serving so the sauce settles.
- Adobo reheats well and is even better the next day.
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