The Dishes

Chicken Adobo

Prep time: | Cook time: | Serves 4

  • 1kg chicken – I like to use a combination of drumsticks and wings (segmented,
  • tips discarded), but you can use whatever parts you like
  • 3/4 cup soy sauce
  • 2 tbsp vegetable oil
  • 6 garlic cloves, crushed
  • 3 bay leaves
  • handful black peppercorns, whole
  • 1/2 cup apple cider vinegar
  • 1 tsp sugar
  • steamed rice, to serve
  1. Place in the chicken in a shallow dish and pour over the soy sauce. Allow the chicken to marinate overnight, or for at least a few hours.
  2. Heat 1 tbsp of vegetable oil in a large frying pan or heavy pot over medium-high heat. Brown the chicken for approximately 2-3 minutes each side. Set aside.
  3. Reduce the heat to medium, add the remaining oil, and cook the garlic for 3 minutes.
  4. Return the browned chicken to the pan, along with the soy sauce, bay leaves and 1.5 cups (375ml) of water.
  5. Bring to the boil then reduce the heat to low-medium, cover, and cook for 10 minutes.
  6. Add the peppercorns, vinegar, and sugar, and cook for 30 minutes, covered. Turn the chicken occasionally.
  7. Once the chicken is tender, set aside. Increase the heat to high and reduce the liquid by approximately two-thirds. Remove the bay leaves and peppercorns (if desired; we often just leave the peppercorns in).
  8. Meanwhile, quickly brown the chicken again and return to the pan with the reduced sauce. Heat through. Serve with steamed rice and sautéed prawns with beans.
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