Chicken Adobo

Chicken Adobo is the national cuisine of the Philippines and might become your new favourite Asian chicken meal! With only a few common ingredients that I’m almost certain you already have, this simple recipe provides juicy, delicate chicken covered in a sweet flavourful glaze with small flashes of heat from peppercorns.

INGREDIENTS:

3 bay leaves

4 tsp whole black peppercorns

1 tbsp neutral oil

1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes

1/2 cup apple cider vinegar

1/2 cup shoyu (soy sauce)

1/2 cup lager beer

1 tbsp brown sugar

5 garlic cloves, peeled and smashed

METHOD:

Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).

Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.

Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).

Wiggle chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.

Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.

Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.

Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.

Turn the heat to high and let the sauce reduce to half (5-6min).

Recipe Card

Chicken Adobo

Chicken Adobo is the national cuisine of the Philippines and might become your new favourite Asian chicken meal! With only a few common ingredients that I'm almost certain you already have, this simple recipe provides juicy, delicate chicken covered in a sweet flavourful glaze with small flashes of heat from peppercorns.

  • 3 bay leaves
  • 4 tsp whole black peppercorns
  • 1 tbsp neutral oil
  • 1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes
  • 1/2 cup apple cider vinegar
  • 1/2 cup shoyu (soy sauce)
  • 1/2 cup lager beer
  • 1 tbsp brown sugar
  • 5 garlic cloves (peeled and smashed)
  1. Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
  2. Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
  3. Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
  4. Wiggle chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
  5. Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
  6. Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.
  7. Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
  8. Turn the heat to high and let the sauce reduce to half (5-6min).
dinner
asian
Chicken Adobo

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