Chicken Adobo
A Filipino classic featuring tender chicken braised in a savory-tangy sauce made from vinegar, soy sauce, and garlic. This swappable base adapts to your protein and starch preferences for endless variations.
Ingredients
Method
Pat the chicken dry with paper towels and season with salt and black pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides until golden, about 3-4 minutes per side. Set aside.
In the same pot, sauté the sliced onion and minced garlic until fragrant, about 1-2 minutes.
Pour in the soy sauce, vinegar, and broth. Add the bay leaves and sugar. Stir to combine.
Return the browned chicken to the pot and bring to a simmer. Cover and cook for 25-30 minutes, until the chicken is tender.
If using potatoes, add them after 10 minutes of simmering so they cook alongside the chicken.
Taste and adjust seasoning with salt, soy sauce, or vinegar as needed. Remove bay leaves. Garnish with sliced green onion and serve hot over white rice or jasmine rice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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