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
1.5 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
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
Instructions
- 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).