Chicken adobo

Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. It is so easy to make, but it’s incredibly flavorful, and my daughter loves it!

The best way of eating chicken adobo is to have it with warm white rice; pouring some of the adobo sauce over rice before eating is a good idea because it makes it more flavorful.

Traditional chicken adobo almost always involves just a handful of ingredients. Five of them, to be exact. Vinegar, soy sauce, garlic, black peppercorn, and bay leaves.

The ratios of these five ingredients change from region to region and person to person. The methods of cooking vary a bit too. You can also use any parts of the chicken: breast, thighs, legs, or wings. I used the whole chicken and cut it into small pieces for this recipe.

When I have more time, I like to marinate my chicken first in soy sauce and garlic for about 3 hours to make it more flavorful. After marinating the chicken, make sure to set the marinade aside because you will use it later. But if you are in a hurry, you can skip this step, but make sure to simmer the chicken longer than 30 minutes so that it can extract all the flavors.

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You will need:

• 1 whole chicken, cut into small parts
• 1 cup white vinegar + 2 tbsp for later
• 1/4 cup soy sauce
• 6 whole peppercorns or 2 tsp ground pepper
• 1 head garlic, crushed
• 3 pcs bay leaves
• cooking oil for frying
• 2 tsp sugar, optional
• 2 boiled eggs, optional
• 1 spring onion is optional for garnishing

Procedure:

For marinating

1. The day before cooking the chicken. Take a large bowl and combine chicken, soy sauce, garlic, vinegar, black pepper, and bay leaves. Cover and refrigerate for at least 2 hours and up to 2 days. Take note the longer time you marinate the chicken, the better.

How to cook Chicken Adobo

1. Heat oil in a large, heavy saucepan over medium.
2. When the oil is hot enough, pan-fries the marinated chicken, reserving marinade, and cook. Turn occasionally and adjust heat to medium-low if needed. Cook them until lightly brown, transfer the chicken to a plate, and set aside.
3. Pour the remaining marinade, including garlic, into the same pan and bring to a simmer. NOTE: Do not stir and cover the pan for about 10 minutes. It is essential to cook off the vinegar taste.
4. After 10 minutes, add 2 tsp sugar and boiled eggs into the sauce. Cover the saucepan and cook for 10 minutes or until the sauce thickens.
5. Once the sauce is thick, add 2 tbsp soy sauce and set aside.
6. Return the chicken to the pan and fry until they start to glaze; turn the chicken occasionally, adjust the heat if needed, and glaze.
7. Now put back the sauce and simmer for about 5 minutes.
8. Serve with warm white rice and top with green onions.