from Philippines
Chicken Adobo
The unofficial national dish of the Philippines
a note before you start
Salty, sour, garlicky, glossy — a braise so simple it borders on alchemy. This is the recipe your titas would nod at.
the market
Grocery
list.
Quantities scale live as you change the servings dial (bottom right).
- 012 lbBone-in chicken thighs
- 02½ cupSoy sauce
- 03⅜ cupCane or white vinegar
- 04½ cupWater
- 058 clovesGarlic, smashed
- 063 leavesBay leaves
- 071 tspWhole black peppercorns
- 081 tbspBrown sugar
- 092 tbspNeutral oil
- 104 cupsSteamed jasmine rice, to serve
now, the cooking
One step at a time.
Step 1 of 6· 30 min
Marinate
Combine chicken, soy sauce, garlic, bay leaves, and peppercorns in a bowl. Let it hang out for 30 minutes — longer if you're patient.
Step 2 of 6· 8 min
Sear
Heat oil in a heavy pot over medium-high. Pat chicken dry (save the marinade) and brown on both sides until deep gold. Don't crowd the pan.
Step 3 of 6· 2 min
Braise
Pour in reserved marinade, vinegar, water, and sugar. Do NOT stir yet — let the vinegar mellow. Bring to a boil, then lower to a simmer.
Step 4 of 6· 30 min
Simmer low
Cover partially and simmer 30 minutes, turning chicken once. The sauce should reduce by about a third and turn glossy.
Step 5 of 6· 7 min
Reduce & glaze
Uncover, crank heat to medium-high. Baste chicken with the sauce until it clings like syrup — 5 to 8 minutes.
Step 6 of 6· 2 min
Serve
Spoon over a mountain of hot rice. Fish out the garlic cloves — they are the real prize.
chef’s tip
“Cook it the day before. Adobo, like grudges, is better the next day.”
the pantry list
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The exact bottles and boxes we’d reach for while cooking this dish. Nothing generic — just what actually works.
