Fragrant, tangy, and deeply satisfying, Chicken Adobo is the national comfort dish of the Philippines — a beloved recipe that beautifully balances sweet, salty, and sour flavors. Tender chicken is slowly braised in vinegar, soy sauce, garlic, and bay leaves until the meat is rich with flavor and the sauce becomes glossy and aromatic. This humble yet elegant dish is perfect for family dinners or gatherings with friends, especially when served with warm steamed rice and a refreshing tropical fruit salad.
INGREDIENTS:
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups cider vinegar
3/4 cup soy sauce
1 cup water
10 garlic cloves, finely chopped
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
4 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
Cooked rice as an accompaniment
METHOD:
In a large heavy pot or Dutch oven, combine the chicken pieces, vinegar, soy sauce, water, garlic, bay leaves, crushed peppercorns, and brown sugar. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 35 minutes, or until the chicken is tender.
Using tongs, carefully transfer the chicken pieces to a rimmed baking sheet, skin side up. Set aside.
Increase the heat under the pot and bring the cooking liquid to a boil. Continue boiling uncovered for 10 minutes, or until slightly reduced.
In a small bowl, mix the cornstarch with 1 tablespoon water to create a slurry. Slowly whisk the slurry into the boiling sauce and cook for 1–2 minutes, until lightly thickened. Keep the sauce warm.
Preheat the broiler to high. Drizzle the chicken lightly with vegetable oil. Broil for 5–7 minutes, until the skin turns golden brown and crisp around the edges.
Transfer the chicken to a serving platter and pour the warm adobo sauce over the top. Serve immediately with plenty of steamed rice to soak up the flavorful sauce.
SERVING IDEAS:
Traditional: Serve over jasmine or Calrose rice with a side of Filipino fruit salad made from tropical fruits and condensed milk.
Modern twist: Pair with coconut rice and a cucumber-mango salad for a lighter take.
Leftovers idea: Shred leftover chicken and mix with cooked noodles or fried rice for a flavorful next-day meal.
YIELD: Serves 4 to 8.
